The growing season in New Hampshire is quite short, so I try to utilize fresh, local ingredients when they are available. Already we have enjoyed beet greens, fiddleheads, strawberries, cherries, rhubarb, and spinach from the farm near our house. I know that in the coming weeks there will be more variety, including blueberries, squash, and much more.
As I wrote last Monday, my husband and I enjoyed a five-course meal on a recent weekend. After my first course of Capocolla Crisps
, I followed that with the third course of asparagus and pea salad. Knowing that both of these ingredients