A few spring flavors have returned to our menu this week. With the warmth and the rain our gardens have really started to pop. This week I’ll be picking the first of the french sorrel. Spring is the time to start shedding the winter fats that are meant to keep us warm. Lemony, tarty flavors appeal to the liver and gallbladder. The organs that most benefit from a perkier flavor. We are still holding court with winter so I will be making a gratin to warm the bones on this chill spring saturday morning. Our friends Steve and Elizabeth from Wellsprings Farms have brought us Lions Mane mushrooms for the meal. YUM! As always, if you do not wish to enter the pavilion you can shop from the back of our booth as well as pick up your order. The market has requested that all hot food and beverages be served out the back of all food booths. Sorry if this creates an inconvenience. It’s best to pick up food items on as you finish your other shopping. We will keep it ready for you. If you wish to picnic at the tables by the water you will need to walk around the market. Once you leave the pavilion you may have to enter the entrance line to get back in. Again sorry for the inconvenience. It won’t always be like this. The mission is to move as many people through the market as quickly and safely as possible so the wait to get in is not as long. Ian, Harmony, Ixchel and myself look forward to seeing you all again. Maybe this time with wool hats on our heads.