Once again, we’ve partnered with Rosanna for a duo of posts on eating seasonally this spring. Check out her post Savor Spring Vegetables.
The rain and dampness of the final weeks of winter really started to get to me. I realized that I was tired of seeing brussel sprouts, beets, cabbage and squash on my table. I could handle more of the mandarins, kiwis and pears, but it was those winter vegetables that were giving me the blues. I was weary of serving the same old foods, and I know the kids were ready for something other than the usual.
Then, a feeling of hope took hold of me. I looked up from that sautéed Brussel sprouts and saw the pink and white blossoms on the plum tree outside, and realized that Spring was upon us. Oh, the season of hope to lift me out of the doldrums, and put a spring back into my step in the kitchen.
But here I am, a few days in, and I’m finding that my transitioning into spring may not be as seamless as I had hoped. I was in my winter groove, and had my usual stand-by recipes that I could cycle through the weeks and get on the table without much thought. Now, no matter how excited I was about the thought of springtime flavors on our table, I also realized that I had to shift my mentality. I had to reprogram myself to find new recipes to satisfy my – our – hunger for change.
What would be on tap for spring? I perused my cookbooks and saw a whole new collection of recipes incorporating vegetables such as asparagus, artichokes, grapefruit, greens, and peas. I could feel my heart pitter patter as I began to think about the season’s bounty we would have, and found excitement for our impending spring planting of our summer’ vegetable garden.
I am still digging in my arsenal of cookbooks, but here are a few recipes to get us started in the early days of spring.
Spring Greens, Onions, and Chives with Herb Butter-Radish Toasts
Balsamic-Broiled Asparagus with Shaved Parmesan Cheese
English Pea and Green Garlic Dip
Along with your foods, look to refresh your table with the look of the season using spring-inspired tableware. For more inspiration on eating seasonally, and setting the table with the feeling of spring, check out Rosanna’s recent blog, Savor Spring Vegetables.
