I am fond of all the seasons and don’t really have a favorite weather-wise, but I absolutely LOVE spring for all the good eats that pop up from the rich, dark earth. After a winter of starchy root vegetables, I love a big plate of Spring Eats. I am a fan of fresh, local foods – especially produce – and eagerly await the last week of April/first week of May to make my first of many, many weekly trips to the local farms. During the spring and summer and even fall months, my dinner table is almost always topped with the bountiful harvest courtesy of area produce stands.
First up are spinach and spring onions which lend themselves nicely to several of my favorite Japanese dishes (Horenso no Goma-ae, for example). Next come the strawberries and peas. Yum! The strawberries rarely make it into any type of dish and are usually consumed immediately upon picking – a few right there in the field – although I did make a Really Good Strawberry Sorbet with a some last summer.