By Jon Posner
The Kalamazoo spring farmer’s market opened last weekend , bursting with fresh, in-season produce, plants, meats and crafts. The market is located at 1204 Bank Street and is open Saturdays from 7 a.m. to 2 p.m.
It’s that time of year again. The Kalamazoo Farmers’ Market is open, and the great state of Michigan’s soil is about to burst open with loads of excellent produce.
Selection this time of year is sparse, but at my visit to the first market of the year on Saturday, I managed to pick up two things to pave my way into an awesome summer: salad greens and salsa.
Tomatoes are not exactly in season, I guess, but the salsa is local and super-delicious. Other than asparagus, small, leafy salad greens are pretty much the only produce in season at the market now, and their crispness is as refreshing as the sunshine we have been blessed with lately. (Also, asparagus makes pee smell weird sometimes, and I wasn’t feeling that, to say the least.)
Monday morning, I opened my fridge to find my salsa. Lupita’s medium salsa, I thought, has just the right kick to make me a functioning human being at the start of seventh week. I started to dip a chip, also Lupita’s, into the bowl when I realized it was taco time. More substantial than chips, and better for me than my other breakfast option (ice cream).
Lupita’s fire-engine red goodness was thrown down the center of some small corn tortillas. Three eggs got whisked in a bowl and scrambled in a pan, and then partied with the salsa. It’s always a party with salsa. My greens came next, crisp and healthy-like.
Done. Eaten. There’s a picture next to this article. Food porn. Eat it.