I love to shop my local farmers markets, and to talk with the growers about what is seasonal, delicious, and fresh. So, I was very happy to be asked to provide a demonstration at the Hyde Park Farmers Market this month. It is always my plan to create a dish that uses the peak vegetables from the market, and I decided a version of the classic Vietnamese calamari salad that is dressed with an addictive vinaigrette of fish sauce, fresh lime, and chile would provide a tasty vehicle to do just that. I knew that Finn Meadows Farm had some sweet, tender, first of the season carrots and zucchini which could be grated or julienned for the salad. With the mild weather we’ve been having, there were no cherry tomatoes in sight, which might be nice, so I decided to focus on fresh herbs like basil and mint from Farm Beach Bethel as well as the first garlic and onions of the season from Running Creek Farm. Because spice is always on my mind when it comes to food, I knew that I wanted to add a spicy note to the dish, so I used Fab Ferments Sass, a fermented hot sauce to kick up the flavors. I felt the dish turned out well, and it was a beautiful day to cook and taste with customers at the market.