It's finally farmers market season again! Foodies rejoice!

Truth be told, we are so blessed in our area with many pop-up Winter farmers markets, year round farmers markets and various farms having their own, on-site market, that a farm to table life is possible here in Bucks County all year. BUT, you know what I mean - outdoor market season with gorgeous sunny weather, mingling with friends and neighbors is really here! Finally! This Saturday, April 14th, is opening day of the Doylestown Farmers Market - my labor of love. This is my second year running the market as Market Chairwoman and Board member of the Bucks County Foodshed Alliance, but it is the market's 43rd year of operation. My team and I have been working since last season ended in November to bring together an amazing collection of local farmers and artisans. And our farmers and artisans have been working even harder since then towards this 2018 season. The market is your chance to meet the person who grows your food. I am so excited about this season because it represents all of my favorite things in one place - artfully roasted organic fair-trade coffee, handmade fresh pasta from local wheat, fermented foods, olive oil (from our vendor's family farm in Tunisia), the freshest and best produce, fresh herb and vegetable plants for the home garden, pasture raised meat and poultry, the best eggs in the entire world, gourmet condiments, artisan cheese, organic milk, artisan breads and pastries, preserves and jams made from local orchards, wine, micro brewed beer, gluten free vodka and so much more. I am really looking forward to Saturday! Can you tell? Please make note that our market hours have changed this year. We are now open from 8am to 1pm on South Hamilton Street between West State and West Oakland.

Since I have a black thumb and can really only grow vegetables in containers, and as a farm to table chef, the farmers market is my happy place outside of the kitchen. Our farmers and vendors are amazing and I hope you take the time to come to the market, purchase your food for the week there, cook at home (perhaps using a few of my recipes) and taste the delicious difference local food offers. I always say, the healthiest food is grown locally, eaten in season and cooked with loving hands.

A quick cooking studio update: the new roof is planned for next week, the weather has really held us back. Once we get the roof on we can then put up drywall and floors and put in cabinetry etc. It will go fast once we are under permanent roof. I'm ordering finishes - faucets, chandeliers and lights, etc., I couldn't decide which cabinet knob to go with so I decided to go with all three (below) and spread them around. I'm leaning towards Fleur de Sel for the walls, Greek Villa for trim and gray paint for the exterior. Stay tuned for more pictures of the progress!