Markets are open!

Even before the farms produce the abundance of vegetables we'll see later, there's much to harvest now. Artisanal products and lettuces are a nice start to summer.

While waiting for our tomatoes and corn, we can do very nicely in early summer at the opening of farmers' markets. This is the opening week in many markets and things to look for now include:

• breads from local bakeries;
• artisanal olive oils, organic, hand-pressed; many possess character unlike the varieties you find in the mega-marts;
• organic lettuces, herbs and other greens: these are early birds and much more toothsome than those you'll find in markets;

Tonight's salad included: mesclun mix (assorted baby lettuces); red leaf lettuce; chive blossoms and locally produced goat's cheese.

The dressing was made with:

• two cloves of garlic, smashed with sea salt to a paste
• small dab of anchovy paste; teaspoon or so of dijon;
• fresh lemon juice; red basil vinegar
• fresh thyme; sonoran oregano

• whisked together with organic olive oil from a farmers' market vendor

After adjusting taste with a few good grinds of sea salt, pepper, toss in greens, whatever other veggies you want (we had orange bell pepper, shaved celery, cucumber, vineripe tomatoes, shaved carrots).

Top with zest of lemon.

Served with shrimp from the Chinese market across the street(quickly marinated in lemon olive oil, lemon zest, garlic, oregano, lots of fresh ground pepper and some vermouth; then sauteed with a bit more olive oil, some Hawaiian red salt, dash of chile, parseley) and crusty bread from the farmer's market.

No couch coma after a meal like this. Just happy tummies.