In May, our window boxes fill up with cascades of flowers and sweet potato vine, and our farmers market fills up with conversation, community, and the best seasonal offerings in the Greater Cincinnati region. This month, Findlay Market welcomes back Mike from Idyllwild Farm, Sarah from Farm Beach Bethel, Bill and Sue from Legrand Vegetables, Karen and Ed from Wildey Flower Farm, Steve and Linda from Linda’s Luxuries, Matt from Earth Source Produce (now on Saturdays and Sundays), Kim and Karen from Onederings Lavender Farm, Gail from A “Mother’s Touch” Cakes, and Caulette and Don from Ridgecrest Farm. Like a Flying Pig runner looking forward to a finish line beer, Spring is hitting its stride!
Get to the shed early for seasonal superstars, asparagus and ramps. We’ll be mixing them with snow peas and English peas, and fava beans—possibly showing up this month in the Shed. Broccoli, broccoli raab, and cauliflower can make it onto your plate in salads, as sides, or as main dishes, while scallions and scapes add Spring zest. Keep an eye out, too, for the chance to bring a little Spring zing to your cocktail bar: rhubarb and fennel both make for delicious shrubs. If the rains avoid saturating the valley, we’ll be in for strawberries late in May, and that will be something to toast to, indeed.
Greens like arugula, bok choy, collards, chard, lettuce mixes and mustard greens, kale and Chinese cabbage, spinach, and maybe even escarole add to May’s bounty. It’s a perfect time to pick up basil and other potting herbs, along with a seemingly unending array of nursery starters. Yukon golds, red potatoes, and sweet potatoes add the starch, while radishes add the spice, and beets, turnips, and carrots round out our root vegetable offerings.
Jams, jellies, hot sauces, and hot pepper cultivars find their way back into the Shed in May, eggs remain (of course), and local lamb, beef, pork, and chicken beckon you to break out the grill for a little Spring glory. We are in it, now.