It's been a long winter. If you're like many cooks who use the seasons as a guide, you're longing for something fresh.

Martha Holmberg's new book, "Fresh Food Nation" (Taunton Press, $22.95), is here to help, with recipes from farmers across the nation. From Radish Leaf Pesto with Linguini to Rustic Leek Tart, Beet and Kale Pizza to Roasted Red Pepper Bisque, these are dishes that make the most of the bounty that will be coming our way soon. It will have been worth the wait. Really.

CREAMY RADISH DIP

Makes about 2 cups.

Note: The dip is fairly stiff, so it also works well as a sandwich spread. If you have it in the refrigerator for a couple days, there may be a little liquid from the radishes; just pour it off or stir it in. From "Fresh Farm Nation," by Martha Holmberg.

1 (8-oz.) pkg. cream cheese, softened

4 tbsp. unsalted butter, softened

1 to 2 garlic cloves, minced, optional

1 tsp. Worcestershire sauce; more as needed

1/2 tsp. fresh lemon juice

1/2 tsp. celery salt

1/8 tsp. paprika

Dash of hot sauce, optional

Kosher salt

1 c. finely chopped radishes

1/4 c. finely chopped green onions, white and light green parts only

Fresh vegetables and crackers, for serving

Directions:

Put the cream cheese, butter, garlic, Worcestershire sauce, lemon juice, celery salt, paprika, hot sauce and salt to taste into a medium bowl. Mix with a wooden spoon until well combined (you can also use a mixer on low speed, if you like). Stir in radishes and green onions. Chill for several hours to allow the flavors to blend.

Taste and add more salt, Worcestershire sauce or hot sauce, if needed, but be careful not to let the Worcestershire sauce overwhelm the delicate flavors. Serve with fresh vegetables and crackers.

Nutrition information per 2 tablespoons:

Calories: 77; Fat: 8 g; Sodium: 100 mg

Carbohydrates: 1 g; Saturated fat: 5 g; Calcium: 20 mg

Protein: 1 g; Cholestero:l 23 mg; Dietary fiber 0 g

Diabetic exchanges per serving: 1 1/2 fat.

CURLY ENDIVE SALAD WITH GOAT CHEESE, BACON AND HONEY-MUSTARD DRESSING

Serves 6.

Note: Curly endive is similar to frisee. It has a bittersweet flavor but frilly texture that makes it a wonderful base for hearty salads, especially when bacon is involved. For a variation of this salad, use walnuts and blue cheese in place of the pine nuts and goat cheese. From "Fresh Farm Nation," by Martha Holmberg.

1/3 c. pine nuts

1 heaping tbsp. Dijon mustard

1 tsp. fresh lemon juice

1 tsp. honey

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1/4 c. olive oil

1 medium head curly endive, tough outer leaves removed and bottom trimmed

1/3 lb. sliced bacon, diced and cooked until crisp.

3 oz. fresh goat cheese, crumbled

Directions:

Put the pine nuts in a large, dry frying pan over low heat and toast, stirring frequently, until golden, about 5 minutes; set aside.

Whisk mustard, lemon juice, honey, salt and pepper in a large bowl, and then whisk in the oil. Tear endive into small (2-inch) pieces and add to the bowl, along with the bacon. Toss to dress the endive thoroughly.

Arrange mounds of salad on each serving plate, distribute goat cheese on top, and sprinkle with pine nuts. Serve right away.

Nutrition information per serving:

Calories:224; Fat: 20 g; Sodium 390 mg

Carbohydrates 5 g; Saturated fat 5 g; Calcium 58 mg

Protein 7 g; Cholesterol 14 mg; Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 high-fat meat, 2 1/2 fat.