by AMY MCCONNELL SCHAARSMITH...In spring, it is said, a young man's fancy turns to thoughts of love. Unless he's a chef, in which case his fancy turns to thoughts of baby vegetables. Spring is the most creative time for chefs, a time when they want to make the most of all the tender new shoots and fruits that are just beginning to emerge, while also respecting their true flavors, according to Chris Jackson, executive chef at Six Penn Kitchen in the Cultural District. "You're dealing with the most delicately flavored vegetables," said Jackson, who worked as executive sous-chef at BIX, a supper club in San Francisco, before taking over at Six Penn. "You really have to utilize the ingredients themselves. You don't want to overwhelm them." As a result, delicacies such as pea tendrils and patty pan squash have begun to appear on Six Penn's menu -- which changes weekly to keep selections focused as much as possible on ingredients that are fresh and local -- seasoned with only salt, cracked pepper and some fresh herbs to let the vegetables' natural flavors shine through. Mr. Jackson works with local farmers to select much of the produce himself, and also can order local fruit and vegetables through the FarmSource program operated by Eat 'n Park Hospitality Group, which owns Six Penn as well as Eat 'n Park restaurants and catering services. READ MORE OF THIS ARTCLE ON THE POST-GAZETTE WEBSITE: http://www.post-gazette.com/pg/06113/683802-34.stm