Saturday, May 3, marks the beginning of the farmer's market season in Loudoun County. The Loudoun Valley HomeGrown Markets Association is managing five markets this year, representing more than 65 vendors of local foods, meats, wines, produce, honey, herbs, and other products. In Middleburg, the local farmer's market, which has been a staple in the community for more than a decade, will reclaim its spot on Marshall Street, behind the Community Center, from 8 a.m. to 12 p.m. on Saturdays.

The market is looking forward to a rewarding year, with new vendors and – after last year's drought – a wetter, more plentiful season in store (knock on wood, fingers crossed).

There are many benefits to eating lower on the food chain and obtaining seasonal produce and meats from local or regional farmers. We've all heard the saying "Think globally. Act locally." Well, shopping at a farmer's market is the perfect way to enact that mantra. Sally Bolton of the Vineyard Nursery, a vendor and one of the town's market managers, says that Middleburg's farmer's market is one of few in the area that is extremely local, with about 80% of the vendors coming from within 15 miles of town. This provides townspeople and visitors a unique opportunity to support the local economy, prevent land from being developed, and help local farmers stay in business.

Melissa Piper Nelson, agricultural marketing manager for Loudoun County, adds that the county is "riding the high" of the local food movement, as many more people have become concerned with the safety of their foods. Purchasing locally and seasonally also can help reduce emissions from national and international fruit, vegetable and meat transport routes, which in turn helps lower air pollution and reduce global warming. According to the National Resources Defense Council, most produce travels an average of 1,500 miles before it's sold in grocery stores. Think of grapes that are imported from Chile – and then think of how many planes, trains and automobiles it took for those grapes to reach your plate. When you purchase food from a farmer's market, rest assured that your dollar is going directly into the producer's pocket (and not into the gas tank of a jet flying red peppers in from Holland or a truck toting strawberries from California).

Bolton points out that if you think of yourself as environmentally concerned (and I like to think most of us do), this is the perfect way to contribute to a better environment. In addition to helping the environment, the food is fresh, most often brought to market within 24 hours of being harvested. The fresher the food, the more nutrients it retains and the better it tastes. A lot of fruits sold in major grocery stores are picked while they are still unripe, so by the time they reach the store, they will not be rotten. For example, if you purchase tomatoes in the winter, they most likely will be harvested in a green or pink state and gassed on their way to be sold so they will be "ripe" when they reach the shelves. To boot, a lot of large agribusinesses use toxic fertilizers, pesticides and other chemicals to grow their foods, while most local, small farms use organic, natural and sustainable methods to produce their goods (such as grass-fed cows, which are at no risk of being tainted by "mad cow" disease). According to the NRDC, fruits and vegetables can retain up to 13 pesticides even after they're washed.

You can also get to know people who are familiar with and love food. They're more than willing to share recipes and cooking tips, and they often can introduce you to meats or produce varietals you've never tasted. Bolton says that the vendors look forward to developing relationships with townspeople, adding that many producers will listen to special needs of customers and try to meet them, particularly during the week. Developing and nurturing these relationships is one of the best ways to learn about how the food you eat reaches your kitchen, which brings us all closer to our roots of hunters, gatherers and farmers.

In the beginning of the season, you can look forward to asparagus, lettuce, spinach, arugula, turnips, radishes, spring onions, herbs, tomato plants, flowering topiaries, cheeses, eggs and chicken. The rest of the summer months will bring a cornucopia of other produce. I can't wait!

Check back each month for recipes featuring different vendors' products from the farmers themselves and local chefs. In the meantime, enjoy the ones below and enjoy the Spring!

Other Loudoun County farmer's market locations include:
Cascades Market, Sundays 9 a.m. to 1 p.m., The Senior Center, 21060 Whitfield Place; Leesburg Market, Saturdays 8 a.m. to noon, Virginia Village Shopping Center, Catoctin Circle; Lovettsville Market, Tuesdays, 3:30 to 7 p.m., Game Protective Association Parking Lot, Rt. 287; Purcellville Market, Thursdays, 4-7 p.m., 21st Street, across from the Train Station.

If you're looking to venture out into other counties or states, check out http://www.localharvest.org to search for other markets, farms and shops that carry local produce and products.

Pasta with Herb Pesto, Oven-Roasted Tomatoes and Shrimp

This is a great sauce that can be served with pasta, rice or any other grain. Use your imagination with the herbs – whatever you have on hand is great! This dish can be served warm or cold, and you can easily substitute cooked chicken for the shrimp.

3 cups herbs, washed and roughly chopped (I used basil, parsley and chives)
1 clove garlic, roughly chopped
¾ cup extra virgin olive oil
¼ cup toasted pine nuts, slivered almonds or walnuts
¼ cup shredded parmesan cheese
Salt and pepper

Place all ingredients in a blender and pulse until incorporated. You might need to use a spatula to push the herbs down between pulses. Blend until smooth and adjust the seasoning.

½ lb. pasta (I used whole wheat penne)
1 ¼ lbs. shrimp, peeled
1 lemon
1 pint cherry or grape tomatoes
2 tablespoons extra virgin olive oil
Salt and pepper

Preheat the oven to 350°. Wash the tomatoes and toss them in the olive oil and salt and pepper. Place them on a baking sheet lined with foil (to ease clean-up) and bake for about 25 minutes, or until they've popped open to release their juices. Meanwhile, bring a large pot of water to a boil and follow the instructions for cooking the pasta. To cook the shrimp, either steam them over a simmering bath of salted water with lemon juice, or place them directly in the simmering bath. The shrimp are done right as they turn pink, about 3-5 minutes total. Do not overcook the shrimp or they will become rubbery. Drain the pasta and return it to the pot. Add the cooked shrimp, baked tomatoes and herb pesto and stir to combine. Garnish with shredded parmesan, a sprig of herb and a lemon wedge. Serves 4.

Chilled Asparagus Soup

If you're like me, you hate wasting food. And if you're like me, you love asparagus. So, instead of throwing out the trimmed ends of the asparagus after you eat the tips, use them to make this delicious soup!

Approx. 1-1 ½ lbs. asparagus ends, cut into one-inch pieces (with some tips reserved for garnish, if desired)
1 leek, green and white parts only, chopped
½ medium white onion, chopped
2 tablespoons unsalted butter
4 cups vegetable stock, chicken stock or water
Salt and pepper
1 cup Greek or plain yogurt

Melt butter in a large stockpot over medium heat. Add chopped leeks and onion. Sweat in butter for about 3 minutes. Add asparagus and stir, cooking for another 5 minutes. Do not let the onions and leeks brown. Add the stock and bring to a simmer. Cook for about 18-20 minutes. Cool mixture slightly before transferring, in batches, to a blender. Blend – carefully because it's hot – in batches until smooth. Using the back of a soup ladle, push each batch through a strainer and into a bowl. Season with salt and pepper. Chill the mixture for at least 2 hours. Before serving, whisk in the yogurt until the soup is smooth. Garnish with chopped chives, steamed asparagus tips and/or a drizzle of whipped yogurt. Serves 4-6.