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” ($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.

Creamy radish dip

1 8-ounce package cream cheese, softened

4 tablespoons unsalted butter, softened

1-2 garlic cloves, minced, optional

1 teaspoon Worcestershire sauce; more as needed

1/2 teaspoon fresh lemon juice

1/2 teaspoon celery salt

1/8 teaspoon paprika

Dash of hot sauce, optional

Kosher salt

1 cup finely chopped radishes

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

Fresh vegetables and crackers, for serving

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.

Note: The dip is fairly stiff, so it also works well as a sandwich spread. If you store it in the refrigerator for a couple of days, a little liquid from the radishes may form; just pour it off or stir it in.

Makes about 2 cups.

From “Fresh Farm Nation,” by Martha Holmberg

Curly endive salad with goat cheese, bacon and honey-mustard dressing

1/3 cup pine nuts

1 heaping tablespoon Dijon mustard

1 teaspoon fresh lemon juice

1 teaspoon honey

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 cup olive oil

1 medium head curly endive, tough outer leaves removed and bottom trimmed (see note)

1/3 pound sliced bacon, diced and cooked until crisp

3 ounces fresh goat cheese, crumbled

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.

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.

Makes 6 servings.

From “Fresh Farm Nation,” by Martha Holmberg