I’m off to Pepper Place this morning, the official opening day of the Summer Farmer's Market. I’ve only been once and it was 5 years ago, so I’m really pumped. As a result of my latest “you don’t need culinary school you just need to read and practice more” conversation with Husband, I’ve been pouring over Mark Bittman’s “How to Cook Everything” and Tom Colicchio’s “Think Like a Chef” (Larousse Gastronomique is next on the list—but you could call it a tad intimidating). If there’s one thing that stuck out in both of these books, it’s the importance of seasonal, fresh, farm stand ingredients. For a girl who has never ventured outside the normal frocery store for produce and dairy, this is a big deal. I anticipate a lot of yummy looking veggies, baby strollers and large dogs (farmer's markets are a family affair, after all). Wish me luck!
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