We are now about halfway between the winter solstice and the vernal equinox, the daylight lasts a little longer each day, and the maple sap will soon start running. And if you still doubt that we are heading towards spring, on February 2, Jimmy, the groundhog did not see his shadow and thereby predicted an early spring.

Many of our vendors have most likely started their seedlings indoors and it will not be very long before the early crops are ready for harvest. The market will open Saturday, June 1 at 8am.

In the meantime, you may want to try the following recipes.

1 celery root (available in the produce section)

1 pineapple, cut into chunks

Flour for dredging

1 egg, slightly beaten

Breadcrumbs

Oil

Salt

Lemon juice

Coat slices with flour, dip into egg and coat with bread crumbs.

Heat oil in skillet and fry at medium low temperature until slices are tender.

Serve with chunks of pineapple and rice pilaf.

9 oz rolled oats

7 oz butter, melted

3.5 ounces flour

1 teaspoon baking powder

5 oz sugar

1 teaspoon vanilla extract

2 eggs

Line baking sheet with parchment paper

Combine oats and butter in a bowl and mix well. Add the remaining ingredients and mix. Spoon walnut size portions onto the baking sheet and bake for 15-20 minutes. Cool on a rack. Store in an air tight container.

Enjoy!