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Delicate seasonal ingredients

Now that we're coming into a bounty of spring produce, I'm wondering what the best methods are for treating delicate ingredients that are only available for extremely short seasons so that you get the most flavor? By delicate ingredients, I mean things like fresh, young celery leaves, green garlic, etc.

Thanks in advance!

asked by Jr0717 3 months ago
4 answers 213 views
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PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 3 months ago

Its difficult to give blanket advice for all of the wonderful produce that's going to be available to us soon, but in general I just try to keep most of it as simple and untouched as possible.

The herby greens like ramps, fennel, sorrel, etc. make a wonderful substitute or accompaniment to basil in pesto.

The fruits like rhubarb, strawberries, apricots can be paired with a simple, homemade pie crust to make spring fruit galettes.

Sean Brock, a southern/Appalachian chef has a fantastic recipe for farro succotash that uses farro and any fresh, seasonal veggie that you can think of. He has a rather specific outline, but everything is cooked so lightly that you can adapt it to any wealth of produce you have. If you don't care for farro, that can be switched out too for pretty much any grain.

Of course, just chopping up a plethora of veggies and fruits, tossing them together and lightly, lightly dressing them is always an option. People forget how satisfying a salad can be when its just a bunch of seasonal flavors that you love. No rules.

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added 3 months ago

Wow- thank you! Thats a wonderful start for me. I'm so excited to start messing around with all of the wonderful things coming into season!

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 3 months ago

Here's a link for that succotash, btw. I meant to post it in my original message: http://foodthinkers.com...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

I typically use them fresh in a salad (as the star of the salad), or in fresh pastas with a very light pan sauce. For example, I'll very quickly sauté some shallots in butter, deglaze with vermouth, and add fresh pasta, peas, and asparagus, cooking just until the pasta has gotten coated with the sauce and the veggies are green. Top with some tarragon and you're golden!

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