My love for the Burlington Farmers' Market is so great that I teeter on the edge of bathos when I attempt to describe it. So I won't. I will say that I'm having lots of fun reconnecting with the farmers/vendors and with fellow customers I haven't seen for a while.

I will also mention the new format, in which vendors are spread out across the park instead of facing each other across narrow sidewalks. I think it's a great improvement. The market is now more wheelchair and stroller accessible and feels expansive in a way it didn't before.

Here's a list of the produce I've seen so far: asparagus, spinach, scallions, carrots (overwintered), chives, thyme, microgreens, lettuce and wild mushrooms.

On Saturday afternoon, I whipped up a dish to bring to my sister's college graduation party. I took two bunches of Pomykala Farm's asparagus, chopped it roughly and sautéed it in olive oil: I always throw the big pieces from the bottom of the stalks into the pan first, then add the mid-sized pieces a minute or two later, and finally, throw in the tips. I finished the asparagus with salt, pepper and a couple squeezes of lime. Then scooped on a good amount of Doe's Leap chêvre. It was simple and yummy, and disappeared pretty quickly.

Unfortunately, I'm going to miss FM this weekend. I have an obligation in Stowe beginning at 8:15 a.m. on Saturday.