Sunshine is starting to win the fight to be seen through gray clouds and glistening raindrops. Flowers are opening in the softest of pinks and in the most brilliant whites on the trees around town. In the markets bitter greens, mushrooms and flavorful asparagus are making this years debut. Chickens, in their natural cycle, are starting to lay more eggs as they sense the days lengthing and warming.
Our local farmers markets are going to open just around the proverbial corner. I look forward to visiting them with keen anticipation of their bounties. This time of year, like every season, needs it’s own celebration of recipes to fully experience the beauty of spring. New recipes are forming in my head, but old ones are already in full use.
With spring comes wild nettles, full of green nutrition, just ready to be harvested and made into a simple & traditional nettle soup, which is delicious as well as frugal. It’s time to start watching nearby nettle patches!
And what would spring be without asparagus? Ours are most often roasted for a more intense flavor and lovely texture. But soup treats it well, whether as an addition to Spring is here Asparagus Egg Drop Soup (full of plenty of Spring ingredients) or creamed in Asparagus Creamed Soup topped with zesty gremolata.
Speaking of tang, this time of year speaks lemons to me. Whether in the gremolata of the above soup or made into tangy lemon curd, lemon bars, or Lemon Sponge Custard. Something of the light flavor goes with this fresh season of renewal.
It even brightens my ultra rich Lemon Bacon Deviled Eggs.
Mostly however, cold winters called for rich foods full of warmth and stick to your bones goodness. Spring is starting to naturally lighten up my dishes as I seek the bright flavors of spring in celebration of the sunshine.
Spring is a beautiful picture of renewal. One which I am glad to experience every year. Thank goodness for Spring!
Winter, I loved, Spring I adore.
What foods do you celebrate Spring with?
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