Our first trip to the Farmer's Market this season!

For breakfast Brad made scrambled eggs with cheese and herbs, roasted asparagus with crispy breadcrumbs, rye toast and avocado with bacon and and a lime parsley vinaigrette

Dinner the next night: salmon, ramps, caramelized baby turnips, beet and turnip greens, quinoa.

Rhubard + strawberry crisp about to go into the oven

Green salad with peppers + carrot