Ideas for Spring Cooking

The arrival of new produce inspires new cooking ideas

Ideas for Spring Cooking

The arrival of new produce inspires new cooking ideas

For a cook, early spring can seem uninspiring.  It's the end of the citrus season.  Apples and pears look faded.  And even in the best markets the row of romaine hearts in their cellophane bags can put anyone off salad.  I finally am tired of all those slow-cooked meats that were so alluring in November.  Instead I am craving vegetables that need barely more than a quick wash and I want color and bright flavors in everything I cook and eat. 

But have hope!  Spring is full of kitchen rewards and much of what's due in our grocers and greenmarkets is some of the most flavorful and satisfying food of the culinary year. 

TheCityCook has already written about artichokes, ramps and mangoes.  But there's much more to spring cooking.  Here's what to look for in the weeks ahead and a few ideas for what to do with these precious ingredients:

 

There's more to discover including the first cherries, fava beans (yes, they're worth all that double-shelling trouble), local mushrooms like morels, local potatoes, and chives.  Buy what looks beautiful and appetizing and then figure out what to do with them because the ingredients are always the place to start to cook.  

Finally, buy some lilacs.  Then you'll know that winter really is over.

 

 

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