March 15 – April 30
Early spring is a time of anticipation. Now that the clocks have gone forward and it’s lighter later, we’re getting antsy… We’re waiting for the first snowdrops and crocuses to appear. Here in the country, we’re starting our seeds indoors and waiting for them to sprout. We’re wondering how soon the soil will thaw and dry enough to work. Most of all, we’re craving the lighter, fresher foods of spring. And nothing signals the season more than fresh vegetables and fruits.
Actually, in North America springtime begins in the south as early as February, and gradually wends its way northward until even top-tier US states and Canada are in glorious bloom. While the best produce is local, it’s OK to rush the season a little by purchasing vegetables shipped in from a slightly higher-number hardiness zone. Florida and Mexico start harvesting spring vegetables in early March, so even if it’s still brown and barren in your locale, you can jumpstart your enjoyment of spring with produce from a little farther south.
The earliest of vegetables to emerge in spring include spinach, scallions and leeks, rhubarb, cold-tolerant lettuce cultivars, and fast-growing radishes.
Arriving slightly later, peas of all varieties take pride of place on the springtime menu. We’ll feature thin, crisp snow peas; plump, juicy snap peas; and English pod peas ready to shell and enjoy.
Although modern farming, meat processing, and freezer storage enables us to purchase pretty much any protein year-round, traditional seasonal preferences still resonate. Spring is the time for cooking lamb, young chickens, and springtime fish such as striped bass and salmon.
Join me in exploring the fresh, light, and long-awaited foods of spring!
Flounder Milanesa with Salsa Verde, Rusa Potato Salad, Avocado, and Escabeche Radishes
Crisp-fried breaded flounder teams with Mexican side dishes in this springtime recipe. A Latin-American classic, “Russian” salad mixes tender little cubes of potato and carrot with tiny peas in a tangy mayonnaise dressing. Spicy, crunchy pickled radishes top an avocado fan, and green tomatillo salsa zings up the flavor. Toasted flour tortillas offer the option of do-it-yourself fish tacos. This Baja-style dish perfectly pairs with light, crisp, Mexican Modelo Oro beer.
Mustard-Crusted Steak with Purée Potatoes, Maple-Glazed Young Carrots, and Wilted Baby Spinach
When it’s still a bit chilly for grilling, this Burgundian-inspired pan-roast delivers bold, beefy flavor, a juicy interior, and a crusty topping—without having to step outside. A red wine, olive oil, and French herb marinade makes the beef tasty and tender, then a topping made of Dijon mustard, mustard seeds, and panko crumbs turns crusty as it roasts. Celebrate the spring sugaring season with maple-glazed carrots; their sweetness perfectly complements the flavors of pungent mustard and earthy spinach. Suave, creamy potato purée pulls it all together for a fabulous meal. A bold, fruity Pinot Noir teams well with the steak and complements the sweetness of maple; serve one from France, such as Moillard Grivot or Louis Jadot; or an American Willamette Valley Pinot Noir from Rainstorm.
Ginger Shrimp and Jade Vegetables Stir-Fry Over Jasmine Rice
Brighten a springtime dinner by serving this colorful dish of plump and juicy, coral-hued Gulf shrimp tossed with bright-green snow peas, English peas and kohlrabi in a light and slightly spicy Sriracha-spiked ginger sauce. Served over fragrant jasmine rice, this quick stir-fry combines craveable flavor with great nutrition. To complement the subtly-sweet taste of both shrimp and vegetables, pour a semi-dry Trimbach Gewurztraminer from Alsace, or try Stillmark Brewing Company’s Glass Apple Cider.
Provençal Lamb Chops with Roasted Artichokes, Potatoes, Carrots, and Springtime Rouille
Artichoke season begins in March, when the spiky thistles are young and tender. In this seasonal recipe from the south of France, fresh artichokes are trimmed and sectioned for easy eating, then roasted along with young carrots and new potatoes. Marinated, pan-seared lamb chops lend their savory juices. Dip both vegetables and chops in a spicy, garlicky, carrot mayonnaise for a fun and delicious fork-and-finger meal. A fruity, low-tannin red works best with artichokes: Murphy-Good California Pinot Noir is an excellent choice at a bargain price.
Penne Primavera with Pan-Roasted Lemon Chicken Breast
Primavera means “springtime” in Italian—and this colorful entrée combines a bounty of spring vegetables with al dente pasta in a suave Parmigiano cream sauce. Contrast the richness of this classic pasta with lemony pan-roasted chicken breast and bouquets of baby arugula for a complete and balanced meal. To match both the creaminess and the acidity or this dish, pour a lightly-oaked Chardonnay with some tart citrus notes, such as St. Francis Wild Oak Chardonnay.
Pan-Seared Striped Bass with Spring Vegetable Ragôut
Early March marks the beginning of the Atlantic striped bass spawning run, when sport anglers and commercial fishermen catch these aristocratic fish as they swim northward into coastal rivers and estuaries. Seared golden brown, the meaty texture and subtly-sweet flavor of striped bass fillets is perfectly complemented by a colorful melange of leeks, young carrots, green beans, and tiny new potatoes in a pale-green butter sauce. Team the vegetal flavors of this dish with a flinty, medium-acidity white, like Cakebread North Coast Sauvignon Blanc.
