Linda Marrone: Spring Farmers Market starts Saturday morning

“I stuck my head out the window this morning and spring kissed me bang in the face.” Langston Hughes.

I don’t know who Langston is but his quote sure seems to be in tune with the last of April and the first of May.

The weather has been agreeable for whatever you want to do lately: Gardening, hiking, biking, barbecue or just relaxing in your backyard. I’ve already been picking herbs from our little herb garden in the backyard. Picked some mint for a little cous-cous salad and to put in our mint julips last Saturday. Been picking a lot of parsley and rosemary for cooking. Fresh herbs add so much to any dish you want to use them in. Even though Ralph just planted the basil I’ve been taking a few leaves here and there. He planted some catnip from seed and our cat, Bailey discovered it and that’s his new favorite spot to hang out.

Lots of activities going on this week.

The early Spring Farmers Market starts Saturday at the Greenhouse Garden Center in its south parking lot on Curry Street from 9 a.m. to 1 p.m. and goes until the last Saturday in May. The 3rd & Curry Street Farmers Market will run in our downtown location from June 6 to Sept. 19.

Also on Saturday, May 9, the Greenhouse Project at Carson High School will hold its annual spring plant sale from 8 a.m. to 1 p.m. All the plants are grown and nurtured at the Greenhouse. The project will be selling Heirloom tomato plants, rainbow chard, herbs, petunias, annual flowers, perennials and bedding plants. This is an event not to be missed and supports a great cause.

Just a reminder if you’re looking for farm fresh eggs sold at the FM last year are available year round at Butler Meats. Be sure to pick some up for Mother’s Day if you’re planning on cooking breakfast.

At the first market we should have strawberries, cherries, asparagus, bison and baked goods for sale. Happy Mother’s Day to all you mothers, grandmothers and mother substitutes. You are all appreciated!

This Banana Nut Pound Cake recipe I’m going to share would be a great addition for any Mother’s Day breakfast, brunch or dinner. It’s easy to put together, travels well and can be frozen. The cream cheese and bourbon make this a moist and light cake.

Banana Nut Pound Cake

1/8 ounce package cream cheese, softened

1/2 cup butter, room temp.

2 1/4 cups sugar

4 eggs (farm fresh are best) at room temp

3 1/2 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

3 medium bananas, mashed

1/4 cup bourbon or milk (use the bourbon, it cooks out)

2 teaspoons vanilla

1 cup chopped pecans

Preheat oven to 335, grease and flour a 10-inch bundt pan. Combine flour, baking powder and salt in a bowl and set aside. In a large bowl beat cream cheese and butter on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light and fluffy. Add eggs one at a time beating after each. Add bourbon and vanilla to mashed bananas, then add alternately with your flour mixture beating on low speed, stir in pecans until combined. Spread evenly in pan and bake for 60 minutes give or take until toothpick inserted in middle comes out clean. Cool cake on wire rack for 10 minutes. Remove from pan cool on rack. Sprinkle with powdered sugar and serve with berries, a dollup of whipped cream, ice cream or just enjoy it plain.

Serves 12-16.

Linda Marrone is a longtime Carson resident, manages the 3rd & Curry Street Farmers Market and is the director of Nevada Certified Farmers Market Association.