Back in January it felt like spring would never get here. Now it seems very strange to me that there are crops in my garden whose season has already passed. The arugula and radishes are totally done, and some of the other early brassica greens (mizuna, bok choy) will be done in the next couple weeks. At the market, too, the ramps that were piled high at the market a few weeks ago (see picture) are now over and done with. I think morel season is almost over, and although there was still a lot of asparagus on Sunday, farmers will soon have to let the emerging spears grow into ferns to give energy to the perennial roots.
Eating seasonally means enjoying things while they last and being content to go without them at other times of the year. But among those go-without periods, I find the time spent anticipating an item much more fun than the time right after the season when I have to say goodbye to it. I don’t even really like radishes that much, and yet now I wish I had done a second planting! Ah well. Peas and strawberries can be my comfort for the next month until the summer onslaught begins.