By Jason Tucker, Owner/Founder of BlueFin Raw Bar, Somerville

Spring arrives as heralded by the Loligo Squid in the sea and the emergence of farmers markets on land.

The arrival of Loligo squid to Nantucket Sound every May announces the change of season for Cape Cod’s commercial and recreational fishing fleet. Schools of hungry striped bass and bluefish follow, with jumbo fluke, black sea bass and bluefin tuna not far behind. These highly migratory species sustain the livelihoods of New England fishers throughout the summer and fall. Every spring we look forward to this first harvest from our local smallboat fleet—it all starts with the squid. As chefs we celebrate squid season like a rite of spring.

Meanwhile, back on land, the arrival of farmers markets in mid-May also signals the dawn of a new season across Massachusetts. Empty town greens and lonely parking lots are transformed into hubs of local agriculture with an array of fresh ingredients, from crisp spring greens and succulent strawberries to fragrant herbs and versatile green onions. Amidst this bounty, at the Copley Square Farmers Market, you can find fresh squid from Red’s Best, abundant from May through mid-June. Dill, parsley and mint are very simple herbs to grow yourself; you can source starter plants and seedlings from your local farmers market, too. If you visit the Copley Market this spring, present your copy of Edible Boston to enjoy a $1 discount on Red’s Best squid, plus take advantage of Stillman’s Farm’s special offer: buy three herbs for the price of two. Don’t forget to grab radishes while you’re there.

Our Warm Squid Salad highlights the mild flavor and tenderness of fresh Cape Cod squid, featuring radishes, spring greens and soft herbs from Stillman Farm.

WARM SQUID SALAD WITH ROASTED RADISHES + HERBS

Serves 4

FROM YOUR KITCHEN PANTRY:
2 lemons
4 tablespoons olive oil
salt and pepper

GROW OR BUY:
2 tablespoons chopped mint
2 tablespoons chopped dill
2 tablespoons chopped parsley

FROM THE FARMERS MARKET:
1 pound cleaned squid (tubes and tentacles)
1 bunch radishes, washed, leaves removed, cut in half
5 ounces baby greens (kale, arugula, spinach, etc.)

Cut the squid tubes into ¼-inch slices and leave the tentacles whole. In a bowl, toss the squid with the juice of 1 lemon, 1 tablespoon olive oil and salt and pepper to taste. Set aside for 15–20 minutes to marinate. Meanwhile mix chopped herbs with the zest of 1 lemon, 2 tablespoons lemon juice and 2 tablespoons olive oil in a large bowl or serving dish bowl; add chili flakes if using. Set aside.

In a large, heavy-bottom skillet over medium-high heat add 1 tablespoon olive oil and roast the radishes cut side down, 5–7 minutes, or until charred. Transfer to the bowl with the dressing. In the same skillet add the squid and cook over high heat for 2–3 minutes, until no longer translucent and beginning to caramelize. Add the cooked squid to the dressed radishes, mix with the baby greens and serve.

This article was produced by MASS FARMERS MARKETS, a nonprofit organization dedicated to growing farmers markets across Massachusetts. To discover your nearest farmers market and experience the abundance of fresh, locally sourced food, visit massfarmersmarkets.org/markets. Sign up for the MFM newsletter via the website to receive the latest farmers market news, seasonal recipes, tips for shopping and more. Spring, 2024.

Recipe by CHEF MANYA LULEK, executive chef at BlueFin Raw Bar. Chef Lulek has over a decade of culinary leadership in the Boston/Cambridge area and draws inspiration from diverse culinary cultures, infusing Middle Eastern, Latin American and classic European techniques.