what to cook after you go to a farmer's market in Charleston!

I am here to help you map out your farmer's market haul. First thing's first: Olive oil! Stop at the Olinda Olive Oil stand and stock up on your extra virgin olive oil. I recommend shopping smart and grabbing the big gallon jug—put it in your car right away, then continue your shopping extravaganza. If you're like me, you might enjoy the challenge of walking around with the gallon in one hand while piling up as much produce as you can carry in the other, nearly toppling over before you make it back to the car. I swear I’m otherwise an intelligent person, but something about that balancing act gets me excited.

Once you’ve secured the olive oil, then you can start thinking about the rest of your market haul. I usually head to the farmers market when I’m prepping for a party, clipboard in hand with my typed-out list clipped securely in place. It makes me feel very organized.

If I’m shopping more casually—say, for a get-together with friends that night or later in the week—I’ll usually pick up some locally baked bread from Brandon’s Bread, seasonal vegetables from the farmers, a good cheese or two (or three, let's face it), fresh fruit, and maybe some frozen pasta or pizza dough. I usually skip the frozen meats because I love the ritual of going to the butcher whenever I need something special.

Here is a recent farmer's market recipe that I hope you can enjoy while asparagus is still in season! If you ever want to go to a farmer's market in Charleston with me, let me know!!

Asparagus and goat cheese toasts

Feeds 4, as an appetizer

4 slices of good bread

4 oz goat cheese, softened to room temperature

Juice of 1/2 a lemon

Kosher salt, to taste

Ground black pepper, to taste

2 tablespoons olive oil, divided, plus more for drizzling

Zest of one lemon

1 teaspoon honey (do not measure this out, it will stick to everything anyway. Measure with your heart!)

1/2 pound cooked asparagus, trimmed, cut into 2-inch lengths (see note below)

1/2 bunch of fresh mint, roughly torn

1-2 tablespoons thinly cut chives

Heat a large pan over medium heat. Brush both sides of the bread slices with olive oil. When the pan is hot, cook the bread on both sides until crispy. Remove from the pan and sprinkle with a little pinch of salt so it sticks to the hot oil. Repeat as needed.

In a small bowl, combine the softened goat cheese, half the lemon zest, honey, pepper, and a tablespoon of chives. Set aside.

In another small bowl, combine the asparagus, mint, 1 tablespoon of chives, the other half of the lemon zest, lemon juice, and the remaining tablespoon of olive oil.

Assemble the toasts: A generous smear of goat cheese, a pretty pile of asparagus salad, and an extra drizzle of olive oil on top.

Note: You can use roasted asparagus, blanched asparagus, sautéed asparagus, or thinly cut raw asparagus.