We really felt like it was all of a sudden spring (finally!) last Saturday morning when we stopped by the Cooper-Young Community Farmers Market. Feeling creative, we decided to shop with the goal of figuring out a new dish to make for lunch. There were lots of farm eggs (and some duck eggs), plenty of greens, and all kinds of mushrooms, including some Pioppino. We chose some really nice oyster mushrooms this time around. Sprouts, lemongrass, basil, cilantro, and microgreens were available, too. We immediately started thinking maybe pad Thai, maybe quiche. But the El Mero Taco truck was parked outside Muddy's Grind House, so it was clear this dreamy new dish was going to be on hold until Sunday lunch.

The local flowers we chose made my grandmother happy because she always asks if we or someone we know grew the arrangements we do for her. We could tell her yes for the first time this year!
We're also thrilled that opening day of the downtown Memphis Farmers Market is on Saturday, April 1 (seriously, no joke) from 8 a.m.-1 p.m.

So what are you most looking forward to buying" Over at our house, we have tomatoes, strawberries, peaches, and some nasturtium plants for the garden at the top of the list.

We'll definitely buy the ingredients for this Pad Thai again. Last night, we already made a similar version with other random vegetables we had in the fridge. Be sure to put a few pinches of sugar on top of the finished dish alon...