If there’s one reason to love California, let it be the abundance of produce grown inside state borders. We came back from farmer’s market today loaded down with summer goods: Maui onions, broccoli, asparagus, celery, tomatoes, rhubarb, seeds, dried fruit, tarragon, parsley, garlic chives, green beans, strawberries, and an (unbelievably) early crop of delicious cherries. The selection is simply amazing. And contrary to cries of food elitism from editorial writers who can’t be arsed to shop at something other than a national megamarket, our farmers markets offer an abundance of pesticide free goods at cheap or competitive prices. Of course, you can buy three punnets of a special, tasty, organic variety of strawberries for $16; but you can also buy three punnets of a more regular, pesticide free variety for $5 at the stall next door. Elitism (or lack thereof) is purely left to the shopper’s discretion. So in addition to superb selection, freshness, and eco-friendly products, shopping at your local farmer’s market supports our local economy without sinking your wallet!

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The weather in west Torrance is lovely at this time of year, if somewhat varied and unpredictable. Spring rains are abating rapidly, but gusty coastal winds and bouts of cloud cover can result in unseasonably cool temperatures (especially indoors, with all the breeze and none of the sun). Gradually, however, the days are warming. Temperatures aren’t likely to peak until the month of August, but they are expected to rise into the high 70s or low 80s by July. So Tyler and I are finishing the end of Spring cuisine with a warm, hearty meal—the likes of which we’ll probably not revisit again until the end of this year or the beginning of the next.

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