At the farmers market: tiny yellow potatoes, plump pink radishes, willowy stalks of asparagus, fresh baby carrots, some fresh basil, and a little bundle of chives. The plan was a big refreshing salad. But I changed plans, and instead, I decided to gently cook these early-bird vegetables to create a warming, but no less vibrant, springtime supper.
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ConfidenceMedium confidence
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