If the profusion of sniffles, sneezes, and muffled coughs amongst people in your office are any indication that flowers have blossomed and pollen is dancing through the air, then it is safe to say that Spring is here. In fact Spring has been here since the end of March and my watery eyes are a testament to its return. With spring comes an abundance of newly plastered smiles on the usually frowned faces of busy commuters, as well as the sudden reappearance of short skirts, long stored at the back of women’s closets waiting for any hint of hot weather. Spring also heralds a new palate and the desire for crispy salads and strawberry smoothies. Sure I love soups and stews, mostly anything simmering on a hot stove for hours marinating in its beautiful juices (mmm), however, when the sun is shining and the humidity suffocating, there really is no desire for a bowl of hot soup, no matter how delicious.
Plants sprout in the spring, which is why leafy greens are exceptionally tasty this time of year. Greens such as spinach, swiss chard, romaine lettuce, arugula, mustard greens, collard greens, and kale are at their best and chock full of vitamins and nutrients. These fresh offerings are perfect for a Spanish household with green staples like collard greens, kale, and broccoli rabe. You can always count on a sink full of soaking green leaves waiting to be eaten. It reminds me of a story my aunt told us about when she went to a the supermarket one day to buy her usual list of ingredients. When she reached for the collard greens, she had an exchange with a convivial woman with deep brown skin who laughed and asked if she knew how to cook collard greens. I find it interesting that traditional, American southern kitchens are cooking up the same green staple that the workers from the mountain villages of Galicia Spain have plopped down on their plates for years.
Seasonal cooking not only ensures healthy eating, but also a more enjoyable experience of full flavor often lacking from flimsy produce sold out of season. This spring, look not only for the leafy greens listed above but also broccoli, cauliflower, radishes, and brussel sprouts. My family prepares most of these vegetables in a similar manner, simply stir frying with a bit of olive oil, garlic, salt, and pepper. Every so often I sprinkle some paprika to add some color and smokiness. To add extra flavor, you can top off your dishes with these spring seasonings chives, cilantro, dill, oregano, parsley, and sage. Their is no better tasting dish than one cooked with freshly picked ingredients, just one of the highlights of suburban life and an easily accessible herb garden.
It is berry season, and they are cheaper and sweeter than ever. Mother’s day is coming up and what better mother’s day gift than a berry tart served with fresh cream? Spring and summer is when I eat fruits with the most gusto, besides the couple times I go apple picking and stuff myself with crispy, cortland apples in the fall. Your local farmer’s markets will be full of color so take advantage.
Spring Vegetables & Fruits
Vegetables
Spinach
Swiss chard
Romaine lettuce
Arugula
Mustard greens
Collard greens
Kale
Broccoli
Cauliflower
Radishes
Brussel sprouts
Fava Beans
Beets
Sprouts
Scallions
Turnips
Asparagus
Artichoke
Herbs and Spices
Chives
Cilantro
Dill
Oregano
Parsley
Sage
Fruits
Strawberries
Mango
Pineapple
Apricots
Cherries
Raspberries
Citrus (Orange, Lime, Lemon, Grapefruit)
Honeydew melon
