Good morning locavors, localholics and fellow foodies!  I woke up this morning and went to my local farmers market at the Marin Civic Center.  After a very wet March, the weather finally cleared up this week and as I'm looking out on our garden, I'm excited to say that Spring is here!!  At the market, I found myself daydreaming about the bounty that spring promises... strawberries, rhubarb, cherries in late May and all of the great fruits of summer have not quite yet arrived but we still have a lot of beautiful CITRUS!!

Try making a beautiful citrus "carpaccio".  Using a very sharp knife, peel and slice SUPER thin: blood oranges, Cara Cara oranges, Meyer lemons, Navel oranges, grapefruit etc and arrange on a platter.  Drizzle with Grand Marnier. Serve with shortbread, Lemon Curd, and freshly whipped cream or your favorite vanilla ice cream.

LEMON CURD

Whisk eggs in stainless steel bowl, off of heat.  Whisk in sugar, lemon juice and zest.  Place over, not in, simmering water and cook, stirring frequently, until mixture is thick, about 10 minutes.  Whisk in butter, a little at a time.  Let filling cool, stirring it from time to time to keep smooth.  Refrigerate at least  2 hours to “set”.

**This can be made with other citrus or combinations of citrus.  Adjust sugar to taste.

**This is great combined with pastry cream as a filling for lemon meringue pie!