This post was originally going to be focused on fiddleheads until such poignancy was lost with asparagus’ arrival , followed by rainbows of radishes, an onslaught of strawberries, rhubarb, fava greens, and lettuces galore. It became impossible to highlight just one . So instead I am making an homage to all of them, primarily through photos and a few recipes/ideas from my own kitchen and Print’s that are standouts for the season.

Fiddlehead Ferns

Fiddleheads pair well with delicate and briny flavors of the sea in this Mussel and Fiddlehead Chowder

And below in Roasted Trout with Pancetta, Asparagus, and Ramps

Radishes

Mostly I end up just munching on these beauties straight up, but I also eat generous quantities on top of bread slathered with butter. Also great quick sautéed with anchovies, butter and herbs. Quick radish kimchi has also been a favorite preparation that really shows off the different textures and colors. At Print we throw them into ceviche, atop braised short ribs, and alongside our pork chop for added texture.

Asparagus

 

The hallmark of spring verdancy is honored in this preparation from Ferran Adria’s Family Meals Cookbook. The stalks are lightly sautéed in olive oil, topped with an olive oil fried egg and garnished with fiddleheads and fava greens, also gorgeous pictured below.

 

 

Fava Greens with black and white buds are a nutty flavored tender green that was divine thrown into array of dishes, from Pasta Primavera to Blanquette de Veau. On the print menu with Goat Cheese Gnocchi and alongside Seared Red Snapper

 

 

 

Lettuce

Thriving in the cool temperatures and rainy days, lettuces are abundant in variety this time of year. The speckled trout and lola rossa varieties that my Grandma used to grow and harvest from her own garden, make for a family favorite, that we call simply, Wilted Salad. Chopped bacon is crisped in a skillet, then removed. Add to the hot leftover drippings a little sugar, vinegar, salt and pepper and pour over mixed lettuces with sliced spring onions and the bacon. Crunchy, salty, fatty : it is easy to eat this stuff by the copious bowlfuls.

Rhubarb

 

Don’t just just reserve these stalks for compote and crisps, they also make great additions in savory applications. At Print we put them atop oysters in a tangy mignonette and to give a tart kick to the sauce on our seared duck breast. Throw diced stalks into braised or sautéed greens to add an herbaceous acidity. Lastly, experiment with rhubarb puree or juice in cocktails or sodas. We serve a rhubarb lemonade soda at Print that is a sprightly spring tonic topped with tarragon.

Strawberries

First of the season just pop em in your mouth!

Later we can talk daiquiris, shortcakes, pies ,etc.