In Season

As the spring growing season hits its stride, the majority of local outdoor farmers markets resume operations. But it’s not business as usual for everyone. The organizer of a new market is hoping to open in mid-May, while the director of an established market doesn’t know if it will open at all.

Thanks to the efforts of devoted farmers market fan Dane Lorio, Smyrna will get its own market this year. Farmers Atlanta Road Market could open as early as May 19.

The market, which will operate on Tuesday evenings, still awaits approval from Cobb County, so the start date and location were still in flux at this column’s deadline.

Meanwhile, the Dunwoody Spruill Green Market is facing some challenges. After Dunwoody became a city in December, “It was discovered that there is no code that allows what we do,” said market leader Corinna Garmon. The market committee found a new location for its Wednesday morning market —- at St. Patrick’s Episcopal Church on North Peachtree Road —- and awaits a code modification to permit its operation.

Area farmers markets opening this weekend :

> Green Market at Piedmont Park: Starts May 2. 9 a.m.-1 p.m. Saturdays. 12th Street gate entrance, Piedmont Park, Atlanta

> Marietta Square Farmers Market: Starts May 2. 9 a.m.-noon Saturdays. Marietta Square.

> Suwanee Farmers Market: Starts May 2. 8 a.m.-noon Saturdays. Town Center Park, 370 Buford Highway, Suwanee.

In now, locally

Arugula, beets, bok choy, brussels sprout greens, cabbage, carrots, chard, collards, dandelion, escarole, garden peas, green garlic, green onions, herbs, kale, kohlrabi, leeks, lettuce, microgreens, mustard greens, onions, radicchio, radishes, spinach, strawberries, tatsoi, turnips

National/international

Looking good: Washington apples, California and Florida beans, Mexican beets and blackberries, Florida blueberries, California cauliflower, Florida corn, Chilean kiwifruit, Florida and Mexican peppers, Chilean plums, California spinach, California and Mexican tomatoes, Florida watermelon

Coming in: California apricots; Washington asparagus; Mexican

blackberries; Georgia and California blueberries; Georgia cabbage; California cherries, corn and eggplant; Florida okra; California peppers; North Carolina strawberries

Questionable: California artichokes, Mexican and Texas carrots, Caribbean and California peas, Mexican and California raspberries, California strawberries, Texas and Mexican watermelon

Honey Stilton Ice Cream With Strawberry Puree

Hands on: 20 minutes Total time: 4 hours Serves: 8

If you like the combination of blue cheeses and tangy fruit, you’ll love this very grown-up ice cream. We wouldn’t recommend serving it at an 8-year-old’s birthday party.

4 ounces Stilton

3 tablespoons honey

2 tablespoons corn syrup

4 egg yolks

1 tablespoon granulated sugar

2 cups heavy cream

1 cup half-and-half

Strawberry Puree, recipe below

Fresh strawberries for garnish (optional)

In a food processor, combine the cheese, honey and corn syrup until smooth; set aside. In a small bowl, whisk the yolks with the sugar until thick; set aside.

In a saucepan over medium-high heat, bring the heavy cream and half-and-half to a simmer. Whisk some of the hot cream mixture into the yolk mixture, then whisk the yolks into the saucepan with the cream. Cook over medium heat, stirring continuously, until the mixture thickens and coats the back of a spoon. Remove from heat and cool slightly. Whisk the cheese mixture into the warm custard. Strain, if desired.

Chill the cream mixture until very cold, at least 2 to 3 hours. Process in an ice cream maker according to manufacture’s instructions. Serve topped with the Strawberry Puree and a garnish of fresh berries, if desired.

Per serving: 319 calories (percent of calories from fat, 77), 4 grams protein, 15 grams carbohydrates, trace fiber, 28 grams fat (17 grams saturated), 199 milligrams cholesterol, 45 milligrams sodium.

Strawberry Puree

Hands on: 20 minutes Total time: 1 hour Makes: 1 cup

This is a good use of berries that are either a little overripe or underripe. In a puree, they’re all equal. Since the quality of the berries will vary, adjust the vinegar and sugar as necessary —- you want a puree that is tangy, but not sour.

1 pound strawberries

1/4 cup raspberry vinegar

2 to 4 tablespoons granulated sugar

Remove the stems and leaves from the berries and puree in a food processor or blender. You should have about 1 1/2 cups. Stir in 2 tablespoons vinegar. Place in a large glass measuring cup or mixing bowl and cook in the microwave, on high, until the mixture is reduced to a little less than 1 cup. Stir in the remaining vinegar and sugar to taste. Chill until ready to use.

Per serving: 29 calories (percent of calories from fat, 5), trace protein, 7 grams carbohydrates, 1 gram fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.