The farmers markets are literally sprouting everywhere these days. Seasonal and local produce from the farm to your table in matter of minutes – what could be better? You meet the farmers, pick up delicious produce, and enjoy the sun, if you are lucky.
The other day, I went to Carnation Farmers Market to represent Whole Foods Market and take part of the Chef Series at Stone Soup Kitchen. It was still early in the season and asparagus was abundant, making the choice of which soup to make quite easy – Cream of Asparagus Soup.
I loved walking from one vendor booth to the next, picking up the necessities for the soup – asparagus, young onions, potatoes and scallions. I also got freshly baked bread and Golden Glen butter. The rest of the staples (stock, olive oil, heavy cream, salt and pepper) came from Whole Foods Market.
First things first – I need some asparagus and onions. Thanks to Bautista Farms! The asparagus was quite gorgeous – straight, slim spears in a bright green color. The young onions were pure and bride-like in their white. They’ll be very sweet and delicious, roasted whole.
The potatoes came from Full Circle Farm. They also had gorgeous greens and raddishes.