Just coming into season in this area are farmers markets, and it looks like a bumper crop, with more markets than last year and more vendors at many of them.

A few, such as the St. James Farmers Market in Sewickley, already have a few weeks under their belts. Others are just starting, such as the eight Citiparks Farmers Markets, which will open at points around the city next week.

"We have about 20 new vendors this year, offering everything from Amish eggs and butter to homemade dipping sauces," said Tom Driscoll of Citiparks.

South Hills residents will find a new farmers market in Whitehall. "Our market will run 3:30 to 7:00 p.m. every Monday in the parking lot of First Commonwealth Bank [4750 Clairton Blvd.]," said Kelly Joyce, Whitehall's recreation director. At this point, it has three vendors -- Simmons Farm, Fontana Pasta and Joyce's Copper Kettle Fudge -- but she says, "We're trying to attract a number of other vendors."

Greentree has announced the opening of its market at Green Tree Park, near Parkway Center Mall, which will run from 4 to 7 p.m. Thursdays, starting next week.

And the Greensburg Farmers Market has an artsy new home: North Main Street at the Westmore-land Museum of American Art.

There's a lot more going on at the markets than shopping for produce. Shoppers usually will find an assortment of jams, jellies, baked goods, fresh pasta and artisan breads; some markets offer grass-fed beef and other meats; some sell local wines.

For the fifth year, Slow Food Pittsburgh is running its "Laptop Butcher Shop." Customers, using e-mail or telephone, place advance orders for organic and/or carefully raised local meats and poultry and wild-caught Alaskan fish. Then they pay for it when they pick it up at Farmers@firehouse market, which opens Saturday at 2216 Penn Ave. in the Strip District. "We're offering Laptop more often this season -- demand is there and, so far, producers are there to meet it," says manager Susan Barclay. "We'll be offering some version of Laptop every month with different combos of vendors." Next pickup is May 31; for information, contact her at 412-247-4853 or stbarclay13@verizon.net.

Local musicians are scheduled to entertain shoppers at a number of markets this year creating a party atmosphere.

"Our market is programmed in conjunction with Star 100.7 lunchtime concerts," said Hollie Plevyak, spokeswoman for the Pittsburgh Downtown Partnership, which runs the Thursday afternoon market at Market Square, Downtown. Starting in mid-June, shoppers can buy food to eat right there or take home for dinner.

That's about as urban as a farmers market gets. For a true farm feel, you might want to drive out into the country and check out a market such as Avella's in Washington County, which is very close to where most of the farmers raise the stuff they're selling (10 to 1 p.m. Sundays; opens May 18).

The McDonald Summer Farmers Market is held Saturday mornings, beginning in late June, at the McDonald Trail Station along the Panhandle Recreational Trail.

Other destination markets in the region include one in an actual market house -- the 1870 Meadville Market House in Meadville, Crawford County, north of Pittsburgh just off Interstate 79 and open year 'round.

More markets will open as more local produce comes into season. On June 11, the Greater Pittsburgh Community Food Bank will open farm stands at several locations to give access to fresh affordable produce to low-income families.

Rita Pollock, executive director of the Farmers Market Alliance of two dozen markets, said that farmers have been planting more hoping to serve more customers than last season. "Food prices are on the rise," she said, "so we're hoping that customers will notice that buying fresh and local will save them money,"

It's still early in the season, but already the markets are offering asparagus, rhubarb, spinach, mushrooms, radishes, onions, bedding flowers, plants and baked goods.

See you at the markets!

I found this recipe in the "Fine Cooking Annual Cookbook 2008" by the editors and contributors of Fine Cooking Magazine . I've made this hearty dish a number of times as a side dish to grilled salmon or alone with a good loaf of crusty bread.

-- Arlene Burnett

PG tested

• 3 tablespoons olive oil
• 3 strips bacon
• 6 cloves garlic, 3 whole and 3 chopped medium fine
• 6 slices (1/4 inch thick) baguette or crusty country bread
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1 1/4 pounds (2 10-ounce bags) fresh spinach, stemmed, washed, drained and coarsely chopped
• 15.5-ounce can chickpeas, rinsed and drained
• 1 cup plus 1 to 2 tablespoons water
• Salt and freshly ground black pepper
• 1 tablespoon sherry vinegar or other wine vinegar

Heat the oil over medium heat and add the bacon. Cook until it's crisp; Drain on paper towels.

Add the 3 whole cloves of garlic and the bread to the pan and saute until the garlic is tender and golden and the bread is deep golden brown on both sides, 4 to 5 minutes. Transfer garlic and four of the toasts to a food processor. Set aside the remaining two slices on a paper towel. In the same skillet, add the chopped garlic, cumin, and paprika.

Cook, stirring, until fragrant and the garlic begins to brown. about 15 to 30 seconds. Increase heat to medium high and immediately begin adding the spinach in batches, stirring to wilt. When it's all in the pan, add the chickpeas, 1 cup of water, 1 teaspoon salt, and se veral grinds of pepper. Bring to a simmer.

Meanwhile, mash the bread slices (don't mash the two reserved bread slices) and garlic in the processor with the vinegar and the 1 to 2 tablespoons water until pureed.

Stir the mashed bread mixture into the spinach; lower the heat to medium. Simmer until the liquid has reduced almost completely but the spinach is still moist, about 10 minutes. Crumble the bacon and stir it in. Add more salt or vinegar if needed. Crumble the reserved toast over the spinach. Serve hot or warm.

Serves 6.

-- "Fine Cooking Annual Cookbook"