Spring is truly in the air. I can tell because the farmers market is coming alive with new offerings each week and our kitchen is buzzing along like a bee hive!
My recommendations for good eats right now are strawberries, asparagus, and artichokes. The beauty of eating what's in season and grown locally, is that the flavors are more intense and the costs are much lower than buying something off-season that has been flown in from another country.
Strawberry Tips: In my experience, the most delicious sweet berries are the smaller bite-sized varieties that are deeply colored top-to-bottom, on the day you purchase. When you bite into one it should be red all the way through and is soft and juicy but not mushy. Most growers I know will let you sample one from the basket before you buy if you're not sure. As far as what to do with these little gems, a couple of our personal favs are sliced fresh over vanilla ice cream and salted caramel sauce or tossed with balsamic vinegar and spooned over panna cotta. If you are really adventurous, I recently read about a martini that consists of vodka, muddled strawberries, a dash of white balsamic and a pinch of cracked pepper! A dynamite combination!!
Asparagus Tips: When purchasing asparagus the thickness of the stalk is of less importance to me than some other factors. Look for firm stalks that have tightly closed tips. If the stalk wobbles when you hold it horizontally or if the cut end is dried out, you don't want it. When you are ready to cook the stalks, trim the woody end off first for best results. Asparagus is a very versatile vegetable that can handle several cooking techniques. Cut into 1" lengths and quickly sauteed, it is ready to add to an omlette, quiche or frittata. Blanched and then shocked, the stalks retain all their vibrant color and can then be tossed with a light citrus vinaigrette for a simple side dish to fish. And of course, we love to grill them after a quick roll in an olive oil, balsamic vinegar, sea salt and black pepper mixture. The oil helps to prevent sticking on the grill and the vinegar turns sweet with the heat. YUM.
Artichoke Tips: Artichokes should feel heavy in our hand and be a vibrant green. The leaves should be tight and without brown marks. Artichokes can be used is so many ways but a simple steam is the most basic and always delicious. Try your next steamed artichoke with a tarragon-mustard vinaigrette instead of the classic melted butter. Or, if the bottoms and hearts are your favorite bite of this prickly vegetable, try trimming the artichokes down to the bottoms, boil the bottoms for approximately 10 minutes (until tender), and then stuff them with perhaps some lemon butter shrimp, fresh herbs, and breadcrumbs. A quick trip in the oven for another 10 minutes or so and they are ready to serve with a salad or as an impressive appetizer.
Grilled Asparagus
Enjoy the bounty of the season and take a walk through your local farmers market to see what might inspire your next meal!
I would love to hear what you are all cooking right now and hope I've shared some useful information. Until next time, Bon Appetit!
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