The First Hints of Spring
During the long months of winter, Chicago weather can be brutal. The bone-chilling wind makes you dream of a tropical vacation complete with scorching sun and frozen drinks. Spring is just beginning to show here in Chicago, and I couldn't be happier. As the last bits of snow melt away and the crocuses start to peak their heads up from the soil, spring produce is also a reason to rejoice. People can emerge from their winter hermitages and begin to visit farmers' markets, food festivals, and other outdoor venues again. For great resources on how to find farmers' markets and other fresh food sources, visit Sustainable Table or LocalHarvest.org.
Enjoy the bounty of spring with our Spring Food Guide, and relish the perfect weather with a Picnic Meal. Let some ideas for the Spring Table inspire your decorating and entertaining side. When springtime showers keep you indoors, bake cookies or other treats with the kids, or try your hand at some more difficult recipes. Remember, April showers bring May flowers-many of which are perfectly edible and wonderful for that special presentation touch!
Spring Food Guide
Apricots- Slightly sweeter and more fragrant than peaches, delicate apricots are best at springtime. As opposed to the deep yellow kinds, look for bright orange varieties that give a little when squeezed.
Barbecued Apricots with Honey Glaze
Tropical California Apricot Salad
Artichokes- The heart of a full-grown spring time artichoke, found by peeling away the tough outer layers, is well worth the effort. Look for heavy artichokes with tightly closed, green or purple buds. Baby artichokes require less preparation.
Braised Artichokes with Little Onions and Bacon
Green Lasagna with Artichokes and Leeks
Asparagus- Because it grows so quickly, asparagus is one of the first items to make its appearance in the spring. Look for rich green stalks with closed tips. Fresh stalks should be rather flexible in the spring, rather than woody. Check out the Asparagus Festival in Stockton, California from April 27-29 for a true celebration of this favorite springtime vegetable.
Roasted Asparagus with Balsamic Vinegar
Asparagus with Ginger-Flavored Soy Sauce
Grilled California Asparagus with Romesco Sauce
Avocado- A springtime avocado needs to be perfectly ripe to enjoy properly. Press it in the palm of your hand to see if it has a little give. It shouldn't be too mushy. You can purchase avocados slightly under-ripe and they will ripen after two or three days at room temperature. To get at the flesh, cut lengthwise around avocado's large pit in the center and twist the two sides away from one another. Use lemon or lime juice to keep from browning. An avocado is best when not cooked.
Smoked Scallops in Avocado Halves
Fennel- At springtime, fennel is especially sweet and full of the flavor of anise. Most dishes call for the crisp, white bulb, but the fronds can also be used as garnish or in salads. The fennel bulb should be tight and compact. Fennel helps aid digestion and the seeds can create a mild cleanser and toner for skincare. Try Thyme and Fennel Seed Cleanser.
Veal Scaloppine With Lemon & Fennel
New Potato, Fennel and Radish Salad
Chicken Breast with Fennel and Tomatoes
Lamb Burgers with Fennel Salad
Fiddlehead Ferns- Resembling small violins, these are the delicate tops of new ferns with a taste resembling asparagus. Some raw fiddlehead ferns, especially in the northeast U.S. and Canada, contain a toxin that can cause symptoms like food-poisoning, but cooking destroys this toxin. Select bright green ferns with a tightly curled head. To clean, soak in cold water and lightly brush off the brown "coat." Serve cooked ferns in salads or pasta dishes for an elegant touch.
Mango- Like avocados, mangos must be ripe to be perfectly enjoyed and can be ripened at room temperature. Choose smaller mangoes that are more orange-red than green and are slightly tender when squeezed. To support local farmers, mangos should be purchased from markets in Southern Florida or areas close to the Mexican market. Avoid the tougher-skinned Tommy Atkins varieties of mango which are fibrous and tasteless.
Rhubarb- This tart vegetable is usually sweetened and used like a fruit in jams and pies. Only the stalks are edible and leaves are actually poisonous so remove before storing. Look for bright-red, crisp stalks. The smaller ones are more tender.
Spinach- In the spring, spinach is crisp, sweet, and requires very little preparation aside from a thorough washing to remove sand. Spinach is the base of a variety of great, spring salads. Spinach should be cooked only very briefly, but can be added to a variety of dishes. Steam with a little water. Check out my blog post on the perfect Spinach Frittata.
Fresh Spinach & Tarragon Salad
Cheesy Spinach Mashed Potatoes
Spinach and Strawberry Salad with Pepper Vinaigrette
Strawberries- Harvested in the springtime, the best strawberries are vibrant red and very fragrant. Organic varieties are usually smaller and sweeter. Strawberries also have as much Vitamin C as a glass of orange juice. Try using strawberries as exfoliants as in Strawberry Hand and Foot Exfoliant.
Simply Delicious Strawberries in Rich Chocolate
Glazed Strawberry Lemon Streusel Muffins
The Spring Table
At springtime, much of the world bears witness to the rebirth of plant and animal life. Decorating schemes and table arrangements can reflect the lively growth going on in nature. Fresh flowers, cut grass, eggs, and bright colors are all great choices for springtime entertaining. Here are a few ideas to get you started:
- Eggs- Although great for Easter, eggs can be used to decorate throughout spring and can also be served artfully at brunches. Egg trees or topiaries are great indicators of the season. Try serving organic, brown eggs hard or soft boiled perched atop decorative glass candleholders or in short vases surrounded by fresh cut grass. Egg cups in plain white or metallic also add an elegant touch. Don't forget to check out All You Need To Know About Decorating Easter Eggs.
- Flowers and Plants- Spring time flowers like tulips, lilies of the valley and orchids will bring color and life to your table. Float a couple blooms in a bowl of water for a special touch next to plates. Arrange a line of smaller potted plants down the center of the table. Scroll below for the different edible flowers to include in your dishes. Antique bird cages also make elegant holders for green plants as a centerpiece.
- Linen- The light and airy texture of linen makes it perfect for springtime entertaining. Use a white linen tablecloth as the base for a spring table or try linen chair covers. Whether the chair covering reaches to the floor depends on how fancy you want the affair (longer coverings are more elegant). You can also print out menus on linen paper, fold, and place on each setting.
- Scent- Fresh-cut flowers and grass give off the perfect scent of spring. Try candles or reed diffusers with the scent of rain. The reed diffusers actually look quite elegant on a table setting also.
Color- Bright yellows, pinks, greens, and purples will usher in springtime, but don't go overboard. Stick with one bright color for a table theme and highlight with some complimentary hues. If using a colored tablecloth or plates, try using white candles of various heights as the centerpiece. For a natural look, use large green leaves as plate chargers or settings under smaller bowls. Fill a large, round glass vase or bowl will lemons and limes for the perfect centerpiece. For a splash of color for a younger crowd, fill small vases with colored jellybeans.
Edible Flowers
Edible flowers can be served on top of desserts, soups, and in salads, and add a definite touch of spring to your meals. Be careful that the flower you choose is actually edible and that none of your guests have allergies to certain varieties. People with asthma or sensitivity to ragweed or hay fever should not consume flowers. Here are just a few of the more popular edible flowers:
Borage or "Starflower"- These are small blue or pink flowers that taste like cucumber. They are perfect in salads, frozen into ice cubes or floated in drinks, and as garnish.
Calendula or Marigold- The bright yellow hue of these flowers is delightful and they add a complex peppery or tangy flavor to different dishes. It's often used as a substitute for expensive saffron.
Dandelion- Although technically a weed, the flower is quite pretty in salads and when fried in butter, tastes similar to mushrooms.
Daylilies- Be careful because many Lily varieties are NOT edible because they contain alkaloids. Even daylilies can act as a laxative so use sparingly. Daylilies taste sweet and crunchy like lettuce, especially the orange and yellow varieties. Dried daylily petals are often an ingredient in sweet and sour soup.
Lilacs- The perfume of this flowering shrub makes it very attractive for cooking. Try it with homemade vanilla ice cream or candied for other desserts.
Roses- For any romantic occasion, a couple edible rose petals are the perfect touch. A strong fragrance means a stronger flavor. Remove the bitter, white part of the petal before plating. Rose hips, the fruit of the rose plant, are also wonderfully edible, especially in tea. Don't forget to check out Rose Petal Salad
Violets or Pansies- These closely related flowers are brightly colored additions to fruit salads, beverages and other items. The petals can be used to color butter. Many violets have a slight, wintergreen or sweet nectar flavor.
