Spring is coming!

Though many of us are not enjoying the sunny days of spring, nor can we see the flowers, buds, and bits of green promise on the horizon due to grey wet conditions, it is officially here. And with Spring comes the beginning of wonderful things to eat. The first sprouts of green - besides your crocus, are spring peas, artichokes, cardoons, and asparagus. Strawberries and rhubarb are quick to follow.  Easter dinners often have minted peas next the lamb, or perhaps a lovely green pea soup with a hint of tarragon. Asparagus are cause for celebration in Germany, though their asparagus are often white in nature and can be used in salads, soups, side dishes and strudels!  Artichokes can be fried, steamed, stuffed, used in salads, veal and chicken dishes, pasta mixes and pizza. Cardoons are similar in taste to an artichoke and related, but a bit harder to find here in the states but a common spring dish in Mediterranean countries.

Strawberries are just sweet delicious and so rich in nutrients whether in your morning cereal, mixed with yogurt for a snack or put in a pie. But they also make a wonderful salsa over swordfish, are delicious in salads with salty cheeses, and add a wonderful balance to rhubarb in conserves, tarts, and chutneys. Rhubarb doesn't get enough table time as many people aren't sure what to do with the "red celery". Though on its on, this is not a sweet tasting item, it pairs with many flavors including nutmeg, apples, pineapple and even cabbage for a more savory dish. A simple slice and boil is often a great start to a wonderful sweet sour addition to any dish.

I remember as a kid having strawberry rhubarb pie and thought it was the best tasting thing I had ever had. Strawberries grew in our backyard, so we always had them in our breakfast bowl. Asparagus with a little butter were a favorite - because we could eat them with our fingers! Same with artichokes....how romantic for the adults to slip those lovely leaves off the heart of the artichoke, dip in warm butter, then slowly scrape the flesh of the leaf off with your teeth. Sure they were messy, slow to eat and not a whole lot to chew....but the flavor of spring is best identified in those mossy green leaves.

So celebrate spring - get some green and pink in the house and enjoy these little treasures....they are just the beginning of that wonderful season of farmer's markets, fresh locally grown goodies and healthier eating without sacrifice!