The Daily Feed: Tasting Spring Around the Bend

Yesterday the temperature dipped unexpectedly, and as I walked to meet some friends, I wrapped my cardigan tight and cursed the unpredictable weather. And this is California, where a jarring breeze can’t hold a candle to what folks in other parts of the country have been experiencing.

Happily, my Sunday farmers’ market proves that spring is near, so I thought I’d take a moment to give you a sense for what you can look forward to in a few weeks’ time. 

The first bunches of asparagus have appeared, along with beautiful artichokes in an array of sizes. My favorite are the baby ones since they take such little prep and don’t have a fuzzy choke to contend with. Just peel off the outer leaves, lop off the top, quarter them, and braise in a little stock and white wine. Asparagus can be roasted, grilled, or even blanched, shocked in ice water, and dipped in a super-quick aioli of mayo, lemon juice, and garlic. This same sauce is great on the artichokes, too.

Spring onions are everywhere, as are long, stretchy leeks.  And potatoes abound—itty bitty fingerlings, Russian banana potatoes, Yukon golds, and freshly dug new potatoes. Roast them simply with olive oil, salt, and pepper—they don’t need elaborate adornments.

If your markets are still offering winter-only fare, take heart—I’ve seen the future, and it’s looking very, very good.

 

Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule.

 

PLUS
- In Season: Parsnips, Fall Through Spring
- 10 Most Easy-to-Grow Vegetables

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