Spring is such a wonderful time of year, one that our region’s farmers and food producers, and those of us who support them, eagerly anticipate.
Waking up the land after a long winter, spring flavors start subtly to ready our taste buds for the bolder flavors to follow.
My favorite flavors of spring are asparagus and rhubarb, and if really pressed to choose it would be rhubarb. It’s such a beautiful ingredient. While it is famous for its supporting role in pies, it is also wonderful in savory preparations, such as when it is cooked with pork or short ribs.
My favorite newly discovered way to use it is as a rhubarb syrup (that turned out to be a gorgeous shade of pink, even when using green stalks) to mix with club soda or harder stuff.
Here are a few other seasonal items to look out for:
Arugula, Asian greens (Mizuna, Tatsoi, etc.), Bok choy, Carrots, Endive, Escarole, Kale, Lettuce, Radishes, Ramps, Swiss chard, Turnips
Asian greens, Bok choy, Carrots, Chives, Lettuce, Plant starts, Radishes, Spinach, Swiss chard, Turnips
Asian greens, Asparagus, Beets, Carrots, Lettuce, Pea shoots, Rhubarb, Scallions, Sorrel, Spinach, Spring garlic, Swiss chard, Watercress, a Strawberry or two towards the end of the month