http://www.lawrence.com/users/shenning/photos/2012/apr/9/233081/

This weekend is the “soft” opening for the 2012 Downtown Lawrence Farmers’ Market. And by “soft opening,” I mean, the market’s official grand opening isn’t until May. That’s when there’ll be a full slate of vendors and the weekday markets (on Tuesdays and Thursdays) will start up.

Even if this weekend’s opening isn’t “grand,” you won’t be sorry if you try to make it out to the first market of the year. Because of the fabulous weather and the abundance of hoop houses (thanks to a government program), there should be a fine selection of yummy, early spring produce.

I’ve been looking forward to this moment since walking away from the last market in November, so to say I’m excited about this weekend is kind of an understatement. Thus, I’ve pulled together some info and serving suggestions for some of the spring’s tastiest seasonal choices.

You’ll probably see some, if not all, of these goodies at this week’s market and most definitely by May’s big one.

Baby greens: As ubiquitous as they are tasty, these little guys are a cinch to procure by the bagful at the early farmers’ markets. They are perfect for pretty much any salad, but especially ones with a very light (read: not overpowering) dressing and crispy veggies.

Kale: Such a nutritious, under-used green, the vitamin-packed powerhouse (rich in vitamins A and C, plus calcium and iron) is finally getting some mainstream foodie love, mostly in the form of kale chips and massaged kale salad. Those are two fine ways to enjoy it, especially when the leaves are young and tender as they are in the spring.

Tatsoi: This green is often referred to as “Asian spinach” and has tons of beta carotene, plus vitamins C and K. Tatsoi is not often found at the grocery store (which is a pity), but if you happen to see it at the market, snatch some up. You can steam it plain, use it in any recipe you would spinach or throw it in stir-fry. I also really like it in green smoothies, which I know is weird, but it’s an option!

Asparagus: As the king of spring veggies, you probably are quiet familiar with him. You also probably already have your favorite methods for preparing the precious little stalks. But by the end of the asparagus season, chances are you might grow tired of the same old, same old. If so, might I point you to this month’s Delcious/Nutritious, which happened to be about eggs, but both recipes featured asparagus, enjoyed in very different (eggy) ways.