Visit a local farmers' market and cook a meal with your purchases.

“I made my way to the Fort Greene Greenmarket with my sidekick Lucy (a sweet Bichon I’m watching for the week) with my New Yorker tote bag with the formula from Tuscany in mind: appetizer, sides, main. I walked through the whole market first to get inspired (mind you, it’s pretty small in the winter). I saw lots of potatoes and root vegetables (radishes, turnips, rutabaga, carrots), as well as a variety of meat and fish (each stand had a specialty), lots of baked goods, and a few dairy stands. Duck would be the star, I decided, after waltzing past the turkey, chicken, seafood and pork stands. I purchased a single duck breast, and talked to the gentleman who ran the stand about how he suggested to cook the meat. He liked with just salt and pepper, but said my thoughts on Chinese Five Spice would pair well too. While the stand across the way had run out of bok choy, he suggested next time to sear the duck and then cook the greens in the duck fat with garlic and ginger. Without bok choy, I decided to reroute, going for butterball potatoes and Japanese turnips, which I think will be thinly sliced on the mandolin and cooked in the duck fat. For a green, I picked up a big bag of mixed greens from a different stand and a single large radish. And just like that, we have dinner!”

“Of course, there is no planning at all. I just pick the meats and vegetables that look best, taste best and are new to this weeks harvest. The meal will create itself at home as I ponder my purchases and decide what flavors I want to eat and cook for that day. The ritual ends with a celebratory lunch at home, appreciating the farmer's who work so hard to bring these delicious ingredients from the earth to the table. Today's meal began with a simple starter inspired by a beautiful bulb of corn-yellow cauliflower nestled protectively by arms of green leaves. This kind of ingredient only requires me to give it a light hand and soft touch. I simply boiled it gently until soft. I cooked it longer than I would ordinarily, so the texture would be creamy and melt in the mouth.”