Yes, oh yes! As spring creeps up on us with pale blossoms and shy green tendrils, the world of produce quietly begins to burst at the seams. The increased light and longer evenings seem to do wonders for the mood. And there is a posse of delicate spring greens eager to make a cameo in your salads, soups and sides in the coming months. Pea shoots and fava greens are gaining traction on the culinary scene. And with good cause – both possess the sweet, nutty qualities of their better-known pods but have a wonderfully young, green quality that is refreshing on the plate. Also, strawberries. Strawberries! There is really no other fruit like this lovely little red berry, and its brief peak season makes it easy to be perpetually enamored. Often favored in jams, it’s also a great addition to spring salads.
SARDINES kind of get a bad rap, but they’re one of the healthiest, most sustainable and cheapest fish on the market. And they’re an entirely different beast when fresh – their strong flavor is an asset this way. They’re great on the grill or the broiler, paired with a tomato sauce, or simply brushed with olive oil.
THIS MONTH: ROASTED SARDINES WITH GREEN GARLIC GREMOLATA
FAVA BEANS are notoriously fussy but they nonetheless have a dedicated following. You’ll hear folks wax rhapsodic about the fleeting, epic qualities of this handsome pod, then bemoan the labor involved in getting them to their preferred state – the twice-shelled inner bean. Their flavor is sweet, mild and nutty. They can also be grilled whole, which is a great way to get around the shelling conundrum.
THIS MONTH: PEA SHOOT SALAD WITH FAVA BEANS
BROWN BEECH MUSHROOMS, also known as Hon Shimeji, are native to Japan. They possess a sweet and nutty flavor and hold their shape marvelously when cooked. Use them wherever you’d like a flavorful mushroom note. They should always be cooked, as their flavor is often too strong when raw.
THIS MONTH: POACHED COD IN COCONUT MILK
PEA SHOOTS are adorable. Their meandering tendrils and droopy, delicate leaves are a novel addition to the texture and flavor of a salad. Until just a few years ago, you’d have been hard-pressed to find this bashful green outside of Asian markets. Their flavor bears resemblance to a pea’s, but is less sweet and more green and crunchy. They are great sauteed in oil with garlic and chili. You can also serve them in salads, or prepare them similarly to spinach.
THIS MONTH: PEA SHOOT SALAD WITH FAVA BEANS
STRAWBERRIES are the first of the berries to come into season. They’re found wild nearly the world over. A little bit tart, intensely sweet and ridiculously addictive, their brief peak season ensures annual excitement when they first show up in the markets. Rene Redzepi employs green strawberries at his landmark restaurant Nopa. Strawberries work equally well in salads and sweets. They’re frequently partnered with rhubarb, but are also great with just a little aged cheese.
THIS MONTH: BLACK PEPPER STRAWBERRY MINI CRISPS
SORREL, also called sour grass, is a leafy green related to the yellow buttercup-type clover you see overtaking empty lots and fields in spring. Sorrel’s flavor has a tangy, slightly bitter, lemony quality. It’s frequently cooked, often in soups, to tame its flavor, but can be a lively element in salads as well.
THIS MONTH: POACHED COD IN COCONUT MILK
AVOCADO: Creamy, buttery and rich, avocados are native to central America and have been cultivated for so long that their wild ancestors are untraceable. While they are technically a fruit, they are most often enjoyed in a savory capacity. In Brazil, however, avocados are used mostly in sweets, often incorporated into milkshakes and ice creams. Avocados only ripen once picked, and can hang for months on the tree. While it is true that they are high in fat, it’s the good-for-you, monounsaturated kind, so eat up!
THIS MONTH: PEA SHOOT SALAD WITH FAVA BEANS
GREEN GARLIC is exactly what you’d think: young, uncured garlic that’s still green. It can be used anywhere you would use cured garlic. Its flavor is milder than that of aged garlic, which is often a welcome change of pace from garlic’s intensity. It’s the perfect substitute for regular garlic in just about any spring dish where you’d like the youthful qualities of spring produce to play a starring role.
THIS MONTH: ROASTED SARDINES WITH GREEN GARLIC GREMOLATA
by Kimberley
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