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