So, today officially spring begins even though it has been evident for days that the calendar and the flowers, trees and shrubs have already synched up.
The tulips in our yard are up. In Columbia, where I went today for a doctor’s appointment, they are already way ahead of us in terms of the color all around. We are a few degrees cooler and a few hundred feet higher in elevation than Columbia.
To me, my favorite thing to celebrate spring is fennel salad. Light and tart, full of the delicacy of the baby fennel, the tartness of juice oranges, and bite of red onion, I love making this every spring.
It will be dressed with the best olive oil I have, and sprinkled with sea salt and white pepper.
My other favorite thing to cook in spring is asparagus. We have wild asparagus growing out under our crepe myrtles. I keep going out there to look for it, but it usually doesn’t show up until mid April. Just checking to see if the warm weather has hastened the sprouting of them, but no luck yet. Asparagus frittata, yum!
As for my trip to Roots the other day, I had to indulge in Hummingbird Farms tomatoes, from their hydroponic plantings. I know I really should eat tomatoes in season to get the best tasting tomatoes, but these beauties just called to me from the case.
I think they will be sliced open and served with Cherry Glen Gold goat cheese. Drizzled with St. Helena Olive Oil’s lemon infused oil, and some herbs de Provence. Truly a spring time pleasure.
Add to all that, my husband insisted on picking this up at MOM’s yesterday.
Their web site says it is mild. They lied.
I think it needs something to mix it with, and serve it with grilled lamb kebabs maybe. I know, maybe I need to use this Treuth skirt steak.
All this great weather inspires me to get out and grill.