On Wicked Wednesdays we all weigh in on a subject. Since we all write cozy, food is an important subject. For some of us, it is part of our series. For all of us, it is a subject we love to discuss. So this week, let’s talk about the food that signifies “spring” to all of us. Recipes are welcome!
Julie: Rhubarb. I make a mean strawberry rhubarb pie, though it isn’t any special family secret. Better Holmes and Gardens does it. I need to find some more rhubarb recipes–I really do love it. And it tastes like spring.
Jessie: Chives are my spring thing. I have several patches in my gardens and as soon as there is enough length on their fresh green shoots I begin snipping them to add to anything savory. There is nothing like freshly cut chives in Thai spring rolls or omelettes.
Sherry: Now I want some chives, Jessie! I don’t think it’s one particular food for me, but I love that the Farmers Markets are open again the and the fresh produce is flowing in from local farms. There’s something about strolling around in the fresh air that makes buying food so much more fun. One of the things I want to do this spring is try new vegetables that I’ve never used before. Wish me luck because with my cooking skills it could get ugly.
Edith: <Snort, Julie, on the Better Holmes and Gardens.> Good luck, Sherry! It’s not that hard. I love, love, love, fresh asparagus, and this year our three-year-old patch is shooting up a half-pound a day. Nothing says spring like lightly steaming asparagus and marinating it in a light vinaigrette. Recipe on the Recipes tab on my web site.
Liz: I’m so excited that it’s almost farm share time again. We have a share with a great local farm. They have the absolute best kale, among other things, but also cool things I’d never have tried otherwise if they hadn’t shown up in the share bag. Like tatsoi and kohlrabi. I still prefer the kale!
Barb: Like Julie, I love rhubarb. We have a big patch growing at our house in Maine and my husband has all sorts of clever recipes. (One of them is the Strawberry Rhubarb Sour Cream Coffee Cake in Clammed Up.) Which reminds me. Strawberries! We eat them the whole spring season. And fresh peas. But I have to put a plug in for that blink-and-you’ll-miss-them, only-in-the-spring, limited-time-engagement-treat, fiddlehead ferns.