Unlike at home where winter means frozen fields, in Florida winter means it’s finally cool enough for plant to grow without being burnt to death. The growing season is just starting in earnest, and this weekend’s farmers’ market was jam-packed with truckloads of fresh local produce and crowds of freezing local people. Starfruit and radishes and the famous Florida oranges, Floridians wrapped in their warmest winter garb for the bracing 65 degree morning. (Tragically, pathetically, I am one of them, shivering in my pashmina in the sunshine.) 

There were masses of the giant beetle-shiny avocados, slices of which I’ve been smearing on slabs of baguette and topping with sprouts for a mid-morning, mid-afternoon, midnight snack.

And lots of dogs, big brawny goldens smiling at tiny sweatered pomeranians. Even a few corgis, all of which I petted with extra love.

It’s nice to not be shoving sunglasses up my sweaty face and instead be cozily wrapped up in my Northwesterner fleece as I pace the market looking for sun-lit vegetables.

Even though it was still solidly within breakfast hours, I couldn’t help myself from getting a fresh grouper taco from the fish van. Big filet of just-grilled grouper topped with chunky avocado-cucumber salsa-guac, lime cream, and lightly pickled cabbage. I felt very content with the world as I perched on the curb and ate my mess of a breakfast taco and watched the dogs and octogenarians go by.

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