We’re slowly creeping forward to warmer weather.

I can feel it in my bones.

I just wish I could wave a magic wand and usher in a proper spring, instead of the fits and starts we’ve been having.

If you live in New York City, you can relate. Although Friday was the spring equinox, we had a winter storm watch at 6 am, and eventually accumulations of 2 to 4 inches throughout the area. All of this moisture is great for us, but not for places like California and the rest of the American Southwest. They need it more than we do.

Clicking on any of the tiles in the mosaic below will bring up a slideshow of high-resolution photographs. But where are the recipes you ask? Well, if you’re patient, a recipe post will appear tomorrow. I just need to be in the proper frame of mind to write it. This hobbit is no spring chicken, you know….not like those Bagginses anyway. 😉

Leeks.

Parsnips.

Apples and scale.

Golden and red beets.

Gaia apples, a type of apple developed in New Zealand and known for its yellow-red color.

Apples and pears.

Green kohlrabi.

Carrots.

Braeburn apples — very crisp, and very, very tart. Hope you like to pucker!

Baldwin apples (left) and Lady apples (right).

Red shallots.

Empire apples (left) and Mutsu apples (right).

Fuji apples — very crisp and sweet.

Carrots.

Turnips.