Spring has Sprung! At least according to my understanding of spring. Here in Southern California, frequenters of the farmers’ markets deem Fall the “second Spring” since locally grown veggies look like spring veggies and last through to the real Spring. But finally there are ramps and morels at the market, the true harbinger of spring for me.
You really know Spring has arrived when your farmers’ market looks like someone simply grabbed anything green and brought it to market. There are sweet lettuces, cooking greens like the kale and spinach I have pictured above, as well as Swiss chards in every color! The dandelion greens (far left) are great cooked with some pancetta or similar meat and they may ended up as a side dish or in a pasta, not sure about that just yet. Herbs are popping up now and then we get the treat of the “young” things like young or green garlic, baby leeks (pictured to the left) and baby squash – coming to this space soon.
I already posted about a ramp and morel recipe; had to publish it before Friday for Presto Pasta Night. Still musing about what to do with the leeks, please send your favorite ideas if you like. I think the kale will become a raw kale salad my sister just made after spending a week at the Esalen Institute. For those of you waiting on a stuffed squash blossom recipe, it will come soon, I promise!
Hope markets in your area are off to a great start!