scallops, onion bud; purple potatoes, dill; red stem spinach

I used to think it was autumn that was the most blessed season for vegetables, but moving through the unfolding surprises of spring, especially since they follow a season that has to be described as semi desert, I might have to reconsider that thought.

Onion buds, for starters, and there will be more of that sort of thing coming up.

  • twelve sea scallops (12 ounces) from P.E. & D.D. Seafood, rinsed, dried very thoroughly with paper towels, seasoned with local sea salt and freshly-ground black pepper, briefly grilled (90 seconds on each side) in a medium size square enameled cast iron pan, finished with a squeeze of juice from a Chelsea Whole Foods Market organic lemon, then a scattering of a fabulous spring treat, the tiny bursting seeds inside a blossoming onion from Norwich Meadows Farm, and a drizzle of olive oil

  • fifteen ounces of Magic Molly purple potatoes from Tamarack Hollow Farm, boiled in well-salted water, drained, dried in the still-warm vintage Pyrex glass pot, rolled in a little olive oil, seasoned with sea salt and freshly-ground black pepper, garnished with chopped dill from Stokes Farm