Spring Vegetables Are Here

Spring vegetables are always welcomed after a long winter, especially for many of us this year!
We use special words to describe them, “fresh and crisply tender” and to describe their taste “light, delicate and bright”. The rest of the year we say “ripe, mature, full flavored, hearty and satisfying.”

In truth there is nothing sweeter than a real baby carrot, not the dwarf species sold in bags labeled with the name, but a truly young carrot and the puppy bite of a young radish is so different than the heavier taste of a mature one. Even though fresh asparagus is now available all year, it’s still a local star in the spring, as are peas, beans and young greens. Then there are the special offerings of the season: ramps, which are young, wild leeks, mache, aptly called Lamb’s Lettuce, and nettles which are not encountered as frequently during their very short seasons.

The wonderful thing about spring vegetables is that they are at their best eaten raw or with only a slight blanching. They can be served as entrees, sides, or main course salads with bread and meat or soup. Cook chicken, either whole or parts, or a roast on the weekend and during the week serve it different ways with a fresh vegetables. It’s the perfect way to get your body in tune with the change in season and prepped for summer.

I have mentioned that one of the things I enjoyed living in Italy was seeing the glee the Italians showed with the arrival of each season’s produce. I’ve related the story of the day I was dressed for luncheon and the races, only to open the door to three grinning friends, carrying grocery bags, exclaiming; ”The peas are in!” They had passed the Green Goods shop on their way to my apartment, and plans had changed in a second. We happily spent the afternoon cooking and eating a meal that focused on peas and garlic, another spring vegetable. It was one of the tastiest meals I’ve ever eaten. That recipe follows, along with one for an asparagus entrée.

The other recipes this year focus on salads, especially two rather different ones. However, remember that any of the tender greens with strawberries and toasted walnuts or pecans in a light vinaigrette are delicious salads. More spring vegetable recipes can be found in my posts for April 12, 2012, April 19, 2013 and May 17, 2014.

Peas with Garlic: Serves 4
2 lb. shelled fresh new peas
4-6 cloves garlic-depending on preference
½ lb. cooked ham – cubed
2 Tbs. olive oil
Parmesan cheese
Heat the oil in a large skillet over medium heat. Add the garlic cloves and sauté until browned then remove and discard. Add the ham to the pan and turn a minute to coat, add the peas, lower the heat a bit and stir constantly until just crisp-tender. Serve at once with a grinding of fresh black pepper and passing Parmesan as a garnish. This is excellent with a loaf of crusty bread.

Asparagus with Ham Bechamel Serves 4
1 lb. fresh asparagus spears- if using slender young ones allow about 12 per portion-gage according to size of stalks
1lb. deli sliced ham-not shaved.- allow 4 slices per portion.
2 cups milk
4 Tbs. butter
4 Tbs. flour
½ cup shredded sharp cheese
Paprika and parsley for garnish
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 saucing, shock spears with cold water.
Make a Bechamel or white sauce by melting the butter until it foams, remove from heat, stir in flour to make a smooth paste and quickly add milk. Stir over medium heat until sauce is silky and thick. Do not allow to boil.
Separate the asparagus into 16 equal portions. Wrap each in a slice of ham. Place seam side down in an oven proof dish. Cover with the sauce, sprinkle with cheese and garnish with paprika parsley. Bake at 350 deg. For 15 to 20 min. until cheese melts and sauce bubbles.
If marinating asparagus put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve.
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My family had 2 favorite dressings for spring salads. One is a vinaigrette made on the spot with the salad, the other a cooked one that chilled is wonderful used as a mayonnaise when chilled, and keeps just as long in the refrigerator.

Vinaigrette Tossed Salad
I recently read an article in Bon Appetit stating that a proper salad should be dressed in layers. If so my family’s been doing it the right way for generations. There are no set quantities. It’s all to preference.
You will need
Sugar
Salt and Pepper
Cider or white wine vinegar
Lemon juice
Olive oil
Garlic powder—optional
Herbs–optional
Cut or slice the vegetables as preference for salad. Blanch asparagus, peas or beans if using. Place then in the bottom of the salad bowl and toss with a few capfuls of cider or white wine vinegar, sugar, salt and pepper. Tear the lettuce or other greens into bite sized pieces and place over the vegetables in the bowl. Drizzle with lemon juice and chill for at least 30 min. Before serving sprinkle with garlic powder and herbs if using and toss with just enough oil to give the greens a sheen. Adjust seasonings toss again and serve.

Hot Boiled Dressing Makes about 2 cups
This dressing is wonderful, cold in place of mayonnaise in sandwiches and salads like potato, chicken, tuna and salmon. Hot it gives a new dimension to spinach and, if you can get them, dandelions Here the young spring spinach is good but the “baby” found pre-packed all year is also acceptable. Just make sure both types of 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..
3 Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
1 tsp. salt
1 Tbs. butter
½ cup water
½ cup cider vinegar
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.

Chill leftover and use as mayonnaise or a salad dressing.