One of my favorite things to do is cook with the seasons. Our Grandparents did it out of necessity, but we do it now for flavor. I occasionally indulge in strawberries from another part of the world when they are out of season for me, but once strawberry season starts, I realize what I was really missing. 

So many times we have tunnel vision of the recipe we are using. It could be a relative's recipe, from your favorite food magazine served on square dinnerware, or even something you made before that turned out well. If you are willing to be flexible and experiment, you can take full advantage of what's freshest at the market when you arrive.

If you find rocket flowers try using them on eggs, or decorate your salad with brilliant purple chive flowers. Both are happy surprises to who ever you are making dinner for, and decorate your dinnerware as well.

Take the freshest veg you find and make a lovely soup. If it's a hot day try a chilled golden beet and cucumber borscht, or a fresh tomato gazpacho. On a cooler spring day, a ginger carrot bisque made with coconut milk can really hit the spot.

If you miss the best part of the market, you may end up with an odd assortment of items to choose from. Think of it as you own iron chef challenge and see what new dish you can create. This also works with leftover veggies you have in the fridge that you didn't use. Soups, mixed curries, and even pasta sauces. Try using your slow cooker on some of these dishes that love to simmer all day and you can even have dinner waiting on you when you get home from work. 

Make sure to try new to you items when you find them. They just may turn out to be one of your favorites.