SPRING VEGETABLES

Planning a menu with Spring Vegetables runs into the same problem with the weather as do the fruits. The crops simply may not be ready when desired. Nowadays most spring vegetables are available all year, thanks to transportation and freezing methods. However, here again, though they may be a treat out-of-season, in season these options seem artificial compared to fresh local produce.

The thing which sets spring vegetable apart from those of other seasons is that they are best while young and tender, rather than ripe and fully matured. Youth and freshness are key to both appearance and taste. Preparation is focused on maintaining and conveying these qualities, so cooking them is a case of less is more. A pinch of salt in the water, a dab of butter when plating them is often enough. For Spring Vegetable recipes see posts on  May 17,2014,   Apr. 9, 2015,   Mar. 3, 2016,   Mar. 31, 2016,   Apr. 6,2016,   Apr. 20, 2017,   Mar. 15, 2018,   Mar. 29, 2018,   Apr. 2, 2020,   Mar. 25, 2021.

On the other hand, this is the saving grace if you’re forced to depend on regular market offerings. The door is open to doctor them a bit to taste like the real thing. Not by using the sauces, syrups or bolder herbs and spices which are used on vegetables of other seasons, but with the delicate addition of herbs and spices also associated with spring. Mint, parsley and dill are prime examples. Ginger root is considered a light spice, and a squeeze of fresh lemon juice, though not seasonal, always brightens taste. I’ve written several posts giving recipes to use as examples, 

The recipes below illustrate how this is done, and, hopefully, give you ideas for serving spring vegetables. Oh, and do try the radishes. They’re delicious!

RECIPES

Green Beans with Shallots: Serves 4 – From- https://www.onceuponachef.com/recipes/french-string-beans-with-shallots.html
2 Tbs. olive oil or unsalted butter

2 large shallots, thinly sliced

1/2 cup water

3/4 pound (12 ounces) French string beans (haricots verts), trimmed

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Pinch sugar

Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 min. Do not brown. Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 min. Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 min. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.

Peas and Mint Serves 4-6

1 lb. fresh or frozen peas

¼  cup. chopped fresh mint.

2 Tbs. butter

Steam or lightly boil the peas until crisp tender about 5 min or as stated on package. Drain, add mint or butter and toss to coat and mix, Serve at once.

Gingered Carrots: Serves 4

1 lb. carrots sliced on an angle

2 Tbs. oil

1 inch fresh ginger grated

1Tbs. poppy seeds

Lightly boil the carrots until just tender 8-10 min; drain well… Sauté in a pan with the oil, ginger and poppy seeds until glossy and just tender. Don’t allow to burn. Serve hot.
2) Prepare the carrots as above. Sauté them with 2 Tbs. melted butter, ½ cup maple syrup, 1 tsp. cinnamon until tender and glossy. Season with salt and pepper if needed. Serve hot.
3) Proceed as above and sauté the carrots in 2 Tbs. butter, ½ tsp. nutmeg, juice of 2 oranges and zest of 1 orange until glossy and tender. Add freshly ground pepper to taste.
4) Proceed as above, using 3 Tbs. butter and ¼ cup honey. This may need a drop of lemon juice.
Carrots roast well tossed with a bit of oil, 1 tsp. of balsamic vinegar and dusted with herb of choice, they take about 30 min. at 350 deg. just watch that they don’t shrivel.
2) They can also be baked. Cut them in sticks and lay the raw carrots in a shallow pan. Pour over 1 cup stock or broth and sprinkle with 2 Tbs. fresh or 1 Tbs. dried herb of choice, thyme, rosemary, sage, marjoram or dill. Dot with 2 Tbs. butter and bake 350 deg. for 30-35 min. until stock is absorbed Taste for salt and pepper if needed. Serve hot.

Asparagus
Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving or sauce and serve hot.
For Marinating: A vinaigrette of choice is best
For Saucing: A plain white sauce is good or optionally for 4 servings combine

1 cup cooled cooking water

1 Tbs. cornstarch

Lemon pepper to taste

Dissolve the cornstarch in the liquid and bring to a simmer, stirring constantly until thickened. Add seasoning to taste. For a richer sauce, add 1 beaten egg yolk to the cooled sauce and reheat, over low, stirring constantly until sauce is quite thick. Check to adjust seasoning.  
Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs.

Braised Fennel: Serves 4

2 heads fennel – stalks removed and quartered
1 Tbs. butter
1 Tbs. oil
Enough broth to partially cover
Salt and pepper
Sauté the fennel in the butter and oil until golden on one side and slightly translucent about 5 min. Pour over broth, cover pan and simmer until tender about 15- 20 min. Season and serve hot. 

Fennel also combines well with radishes, cucumber, cabbage, celery, pears, apples, grapes and most nuts citrus fruits, pieces, zest or juice spark its flavor as does a bit of vinegar in the dressing. Because of fennel’s unique flavor, some may think it’s hard to be creative in using it, but the opposite is true. Aside from braised, fennel doesn’t like to be alone and readily combines with other foods.  Actually, it’s an excellent place to learn to be creative, and salads are a good platform, especially the newer ones combining many ingredients, including grains and seeds.

Spring Spinach Salad: Serves 6-8—depending on size of bag OR
7-12 oz. . fresh, spring spinach
4-6 red radishes= 1 per serving
¼ cup toasted, chopped walnuts
4-5 fresh strawberries per serving – halved if large
½ cup crumbled feta cheese—optional for garnish
Vinaigrette dressing of choice—Raspberry suggested
Wash greens snap off hard stems, wash and hull berries, wash and thinly slice radishes, discarding greens. Chill all ingredients, in water if necessary. Drain and divide the spinach among plates, scatter radish slices, then berries, nuts and cheese over. Drizzle with dressing

Nana’s Hot Boiled Dressing
This dressing is an old, favorite family recipe. It’s wonderful cold in place of mayonnaise for sandwiches and salads like potato, chicken, tuna and salmon. Hot it gives a new dimension to spinach and, if you can get them, dandelions. Young spring spinach is best but the “baby” found pre-packed in bags all year is acceptable. Just make sure all greens are well washed and the hard part of the stems is snapped off. Either salad can be garnished with crumbled bacon. Used cold with the addition of quartered hard boiled eggs it can make a meal of the spinach version.
Recipe: Makes about 2 cups
3 Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
1 tsp. salt
1 Tbs. butter
½ cup cider vinegar
½ cup water
2 eggs – well beaten
Using the top of a Bain Marie or double boiler, whisk together the first 5 ingredients. Whisk in the next 3 and place top pot over bottom in which the required amount of water is boiling. Cook, constantly stirring, until smooth and butter is melted. Pour a little into the beaten eggs, stirring to prevent curdling, pour the rest of the hot liquid into the eggs. Then return the mixture to the top of the double boiler and cook constantly stirring until mixture is thick and smooth.
Serve hot over chosen cleaned greens. Do not use over lettuces. All greens will wilt with the heat and lettuces don’t stand up well.
NOTE: Chill leftover and use as mayonnaise or a salad dressing.

Sautéed Spinach and Garlic: Serves 4

1 ½ lb. baby spinach or 1 large bunch field spinach
6 cloves garlic -chopped
2 Tbs. oi

Salt and freshly ground pepper to taste
Fresh lemon juice-optional
Trim stems of field spinach if using. Wash spinach and spin almost dry. In a large skillet, sauté garlic in oil over medium heat, 1 min. but don’t allow to brown. Add all the spinach, salt and pepper and stir with a wooden spoon to coat with oil. Cover pot and cook for 2 min. to wit spinach evenly. Uncover and continue cooking and stirring until spinach is tender and garlic is fragrant, about 2-5 min. more. Serve at once with an optional squeeze of lemon.

Sautéed Radishes: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
1 lb. radishes-trimmed and split lengthwise
1 Tbs. minced garlic
1 Tbs. rice vinegar or other light, flavored vinegar
¼ cup olive oil
Salt and pepper
Heat the oil in a sauté pan over medium heat, add the radishes, season and add garlic. Cook 5-6 min. gently tossing. Add the vinegar and stir to incorporate. Serve at once.