Spring has arrived to the market too...

Like all the real lovers of delicious food, we love the market. So much, that when we travel, along the cultural and historical landmarks, we also always visit the “stomach of the city”. No doubt that the most beautiful, lavish and best stocked market in Zagreb is the one on Dolac, in the very heart of the city. And these days it is really spectacular. It is difficult to describe the opulence of colors, shapes, smells and tastes.

Except the fact that we love it - all that colorful abundance unmistakably tells us that the long awaited Spring is finally here.

After the shy blush of the imported strawberries, finally the local ones have arrived - from Vrgorac and Zagreb, and now the stands are quite decently red. Their price is approximately 6 € per kilogram, and already one scoop will be enough to sweeten you up - whether you eat them as they are - therefore, absolutely perfect, or you decide to make some delicious dessert with strawberries.

Pavlova is the first one that comes to our mind - the most elegant cake of them all, that will surely steal the show at every spring lunch and make children and adults equally happy. We know that strawberries go perfectly together with vanilla and whipped cream, and for a really special experience, drizzle a few drops of balsamico over them.

One more beauty that would love to be called the spring queen is definitely asparagus. Tall and slim, full of chlorophyll and other fantastic things, along with a few eggs, a bit of pancetta or just a few drops of olive oil, it will take care of a light and healthy brunch or lighter lunch. Enjoy them a lot and fast, because their season lasts quite short. The grown ones  - white or green, can be found in super markets and you can prepare them with sauce hollandaise, like we suggested here.

Also green (or purple), a bit exotic, sometimes spiky but always extremely aromatic are - artichokes. You can find them rarely on stands and in small amounts, so when you do find them, do not miss to buy them. Prepare them the “Dalmatian way”, with young broad beans and green peas, with a lot of garlic and parsley, as well as a big amount of high quality olive oil and you will get a really spring feast worthy even of the most important guests. But, if you like more simple recipes, you can blanch them too, clean them to its core, drizzle some oil over them and balsamico - and enjoy!

Radishes and scallions were sort of predecessors to the spring beauties on the market, since they are part of the obligatory setting on the Easter table. They are still there and make each stand on which they are sold a real masterpiece. They are indispensable in rich salads, with roasted meat, barbecue and they could be found together also in some minimalistic, crunchy salad. You should definitely include them in your spring menus.

Zucchini and eggplants are only preparing for their real season, they are already sending their scouts discreetly to the markets. Except for the long green, light green and yellow ones, this year we spotted also cute round ones, perfect for filling them. Therefore, release your imagination and go play in your kitchen, because it is not only minced meat that zucchinis love. Various indian, african, but also mediterranean versions with lots of flavors could easily surprise you. Regarding eggplants, we love them in parmigiana, but also in the perfectly creamy baba ganoush spread. It is great that these dishes can be prepared in advance, because they are also excellent when they are served cold, which means that you maybe won’t have to cook the next day.

After the non-fishing season is over, small blue fish are back at the fisheries. This makes us happy especially because of the marinades - therefore, enjoy the sardines and anchovies in every possible way. For marinated fish the same rule applies about not having to cook the next day, so all the effort really pays off.

And finally, instead of dessert - young lamb. There is no need to waste too many words. In addition to the classic roasting or baking under the metal lid (Cro. peka), try also the especially aromatic moroccan version with a lot of vegetables, dried fruits, couscous and yogurt. You will not regret it.