Sneak In Some Sun with New Spring Veg
Raabs, Spring Onion, Beets and Fava Tops all spell spring!
It's warm and wonderful this week but as always, in March the weather will be cold again next week - so let's look at how we can use the best produce right now whether it's warm or wintry!
Can't find fruit? Let's force it!
Forced Rhubarb is grown indoors - in the dark! In the absence of light, these slender stalks are unbelievably tender, packed with flavor, and boast the showiest, vibrant red hue. It's also the first Rhubarb harvested each season. Cooks making compote will love how quickly it makes jam. Just stir in a bit of sugar and maybe a touch of lemon zest and pour over ice cream on a warm day, or spread over toast on a chilly morning.
Need a veg that can work whatever the week throws at you? Consider the cabbage!
Cabbage is having a moment on the culinary scene - we're seeing it sliced into thick slabs and seared like steak (the trick is to steam it first), slow braised until it tastes like chicken noodles, and fermented into homemade kimchi and sauerkraut. But when the weather warms up, nothing beats a refreshing slaw. Whether you are using the traditional smooth cabbage, the frilly savoy or Napa, slaw is the perfect spring side dish. Tip: always slice as thin as you can, and salt your cabbage while you prepare your dressing and other ingredients - salting ahead draws out excess liquid that could make you slaw soggy! Rinse, dry and dress!
Speaking of cabbage, keep an eye out for Raab (also known as inflorescence). Every kind of cabbage - and turnip, kale and broccoli - makes a raab, which are the tender new flower shoots the plant sends up after winter. These plants create a lot of sugar over the winter to protect themselves from frost, and their flowers are surprisingly mild, tender and a touch sweet! Cook them like asparagus: sauté, steam or stir fry.
Need a dressing for all your creations? Green garlic has got your covered!
They look like a scallion, but they taste like fresh spring garlic, Green Garlic is the flavor king of early spring. Look for small "bulbs" at the base - the smaller the bottom, the more tender the garlic and use the whole thing! Like a scallion, green garlic is delicious from bottom to top. When the weather is warm, blend with lemon and oil for a delicious garlic dressing, and on cool evenings add it to sauteed vegetables (tastes great with raab!)
Feeling a bit more onion than garlic? Spring is the thing with great, grillable Spanish onions called Calçots - traditionally charred and served with romesco sauce. We also love wild onions, sometimes called "triangle leeks," that are foraged right here in the Oregon forests. You can't always find them, so scoop them up when you do!
Bonus: More greens and that are at their best right now! We've gotten used to seeing so many packaged greens at the supermarket, we sometimes forget that everything has a season. Right now is the best time to find some tasty staples
Arugula: this tender, peppery green is around all year in big plastic boxes, but if you want the real thing, right now is the time.
Watercress: A true sign of spring, good watercress has a horseradish kick that makes it great for a salad with steak. Look for mature stems and unwilted leaves.
Spinach: local spinach is here and you'll be shocked at how much more character it has than the boxed baby leaves. We add it to everything for a kick of green (and a boost of nutrition) - just stir in at the last minute to risotto, stew or even pasta sauce!