If your favorite farmers market, or nearby roadside produce stand, are not yet open, it soon will. And, once that occurs, you will be inspired by what you'll find. My first trip to the market this season yielded the sweetest tomatoes I've enjoyed in months. Silver Queen corn was there, too, as well as lovely Vidalia onions, from Vidalia, Georgia, where the 35th Annual Vidalia Onion Festival will take place April 26-29 (http://www.vidaliaonionfestival.com). With all three in hand, the tomatoes, the corn and the onions, I headed home to bake Market Vegetable Pie, a savory, beautiful dish that can be served for breakfast, with a side of fresh fruit, or for lunch or a light supper, especially nice accompanied with a salad comprised of mixed baby spring lettuce. Besides hooking up with the produce and the makings for your next meal, you'll surely enjoy chatting with market farmers, vendors and other folks in love with the farm-to-table way of life. Supermarkets and large retail outlets , of course, have their invaluable place in our day-to-day lives, but for wholesome farm fresh produce that is fresher, less processed and far less traveled, check out the farmers market. The United States Department of Agriculture (USDA) also maintains a website with a list of farmers markets around the country, at www. apps.ams.usda.gov/FarmersMarkets, but it doesn't list them all, so if you don't know where to go in your neighborhood, call your local chamber of commerce for locations and times.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.