It’s kiiinda like Spring up in NYC. As in it was 80 degrees one day last week and 35 yesterday and 70 today. Folks want their farmers markets back in full swing, though; they’re out at Grand Army Plaza on Saturday mornings looking dismal but dogged on those cold and wet days and buying all those perennials when it’s sunny.

But pickings are slim food-wise. Asparagus and the foraged mushrooms have shown up, but for the most part we’re still heading home those Saturdays with bags of root vegetables. And I’ve been working with them for months. Gotta do something new.

And thus this Honey-Miso Vegetables recipe. Stuck staring at last season’s carrots and turnips and parsnips? This’ll do ya.

Per usual, nothing was measured and units of measure are guestimated after the fact.

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