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The Seasonality of Spring Fruits and Vegetables

March 21st, 2007

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If you have ever tasted the delicate flavor of the first baby lettuce of the season or have experienced the joy of standing in a backyard garden while eating early garden peas right from the pod, then you know the pleasure the first crops of Spring can bring. Truly nothing can compare with how complex, rich, and concentrated their flavors are, especially just moments after they have been harvested.

The first produce to hit the local markets is bright, colorful, and crisp, its aroma alone could almost be considered hypnotic. Strolling through the farmers market it takes quite a bit of restraint not to overfill your basket and just run with it like there is no tomorrow. Instinctively, our bodies seem to respond to this colorful array with a pent up longing for the potent vitamins and minerals that we have been lacking through most of the winter. Not surprisingly, the items you find will offer your body exactly what it needs to shake off the last of the winter blues, energizing you for the longer days ahead.

If ever there was a time to temporarily discard recipes, prepare food by instinct, and serve it closest to its natural state, this would be the time. A light splash of lemon juice, a good olive oil, and the tiniest bit of sea salt is all you need to dress a salad right now. There is no need for anything complicated, the greens which are always most tender in the spring, speak volumes all on their own. The fruit is absolutely luscious and seductive dripping with juices when you bite or cut into it. Drizzle raspberries with the tiniest bit of local honey and serve them on thin baguette slices, which have been spread with an almost sheer layer of mascarpone cheeseā€¦ one of my all time favorite treats! Truly, with very little effort, it is really quite painless to eat like kings and queens when you pause from cooking and merely assemble your food. Read more…

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