Home | Lifestyles
Produce Pro: Spring Bounty
By Lesley Stiles
Correspondent
May 13, 2008
AS A RELATIVELY MILD Northern California winter comes to a close, spring brings strong urges for the produce we've all missed. The thought of fresh-picked sweet fava beans sauteed with green garlic in fruity local olive oil sets me off like a cat eyeing a low-lying bird. Few experiences can top English peas, just released from their shells, lightly sauteed alongside spring onions bolstered with cream, tossed into cooked pasta and adorned with a mere sprinkling of Reggiano. Pea shoot pesto will dazzle anything you grace it upon. Local asparagus holds the record for taste anticipation — it's one of the few vegetables or fruits that thrives best here and is harvested only in the spring. Drizzle slender chilled spears — or fat, hot stalks charred on the grill — with a fresh shallot vinaigrette. Or simply saute and toss into a bubbly vat of risotto. That is spring. All greens are at their perky best in spring, but Gai Lan, glistening emerald with tasty yellow flowers, now weighs down tables at the farmers market. It begs to be married in a hot saute pan with fresh shiitakes, sliced ginger and green garlic. Arugula has a nutty sweetness only cooler weather can coax forth, granting itself star status when tossed with walnut oil and lemon juice and topped with molten chevre. Brentwood and Stockton cherries simply eaten out of hand causes momentary nirvana. Pitted cherries tossed with roasted duck and spring lettuces can turn your balsamic-dressed salad upside down. Walking the farmers market aisles in May, the scent of Watsonville strawberries arouse feelings not felt for months. Fluff fresh batches of lemon curd with a bit of mascarpone cheese and dollop over sliced red-red berries. We amass spring's fortune. Share it with friends and benefit farms. Deep breath.
— Lesley Stiles supports Bay Area farmers markets.
Copyright 2008
Powered By Zebra Mobile
