The definition of springApril 28, 2015 by Darcie
Spring has finally arrived in most of the Northern Hemisphere. It’s a particularly welcome change after a harsh winter in the Northeast US, although everyone enjoys the longer days and greening of the scenery. As you might expect, websites are busting out the spring vegetable recipes.
The Guardian discusses seven ways to prepare ramps (aka wild garlic). These mustardy, garlicky alliums are only available for a few weeks every year and are widely regarded as markers of the change in seasons. Peas factor heavily in Bon Appetit’s 11 dishes that feature spring vegetables, appearing in seven of the recipes. Meanwhile at Serious Eats they’re preparing 20 asparagus recipes to celebrate spring. Rhubarb recipes are also popping up all over.
While reading these articles I pondered which foods I most associated with the spring season. The above vegetables could certainly be regarded as harbingers, but what says “spring is here” most to me is the emergence of the violets in my garden. The dainty purple and white blossoms stand proudly in defiance of late frosts. I use the peppery flowers to adorn salads, cakes, and other desserts. They might not make up the bulk of any meal, but their arrival in the salad bowl lets me know I survived another winter.
What food says “spring has arrived” to you?
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