There’s nothing quite like the first farmers market of the season.
After months of winter cooking, stepping into the Frankfort Farmers Market feels like a reset—fresh ingredients, local vendors, and endless inspiration for simple, seasonal meals.
On my first visit this year, I picked up a few standout ingredients that immediately shaped my cooking for the week.
Here’s everything I brought home—and what I made with it.
My Farmers Market Haul
This week’s finds:
- Fresh ramps
- Mushrooms
- Sourdough bread
- Black garlic
- Prepared paella
Each one ended up becoming part of a simple, seasonal dish.
🌿 What I Made
Ramp Pesto Pasta
The first thing I made—and easily my favorite.
Bright, garlicky, and incredibly simple, this pasta is the perfect way to use ramps while they’re in season.
Pickled Ramps
With such a short season, I always like to preserve a portion of my ramps.
Pickling them adds a tangy, slightly sweet flavor that works on everything from sandwiches to salads.
Black Garlic Butter
One of the most unique ingredients I picked up.
Blended into butter, it becomes rich, savory, and perfect for spreading or melting over just about anything.
Mushroom & Ramp Toast
Simple sautéed mushrooms and ramps over toasted sourdough—an easy lunch or appetizer.
Why I Love Cooking From the Farmers Market
Shopping this way naturally simplifies cooking.
Instead of overplanning meals, I start with a few fresh ingredients and build from there. The result is almost always better—more seasonal, more flavorful, and a lot more enjoyable.
Tips for Your Own Farmers Market Haul
- Be spontaneous, buy what looks freshest, not what you planned
- Ask vendors how they use their products
- Grab one new ingredient each week
- Build simple meals around what you find
Final Thoughts
This is exactly why I look forward to farmers market season every year.
A few great ingredients turned into multiple meals, each one simple and full of flavor.
And the best part—this is just the beginning of the season.