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[1] Spring Pea Crostini (photo courtesy Hannah Kaminsky | Bittersweet Blog). [2] Spring peas fresh from the field (photo courtesy The Chef’s Garden). [3] Fresh mint (photo courtesy Good Eggs). [4] Fresh spinach (photo courtesy Good Eggs). [5] Garlic, to infuse the olive oil (photo courtesy Domain Image). One of the great treats of…
Continue reading “RECIPE: Spring Pea Crostini”
[1] Head to the farmers market to pick up wild ramps. Or, if you live in the eastern U.S. near mountains, pick your own. They grow in rich, moist, deciduous forests, from North Carolina and Tennessee as far north as Canada; and west to Missouri and Minnesota (photo courtesy Rick’s Picks). [2] Wild ramps at…
Continue reading “SPRING RECIPE: Pickled Ramps”
We love the Brazilian churrascaria Fogo de Châo (locations nationwide), not just because of the delicious meats hand-carved at your table, but for the seemingly endless Market Table. Laden with everything healthy—fruits, vegetables, salads, charcuterie and more—you could make a meal of the Market Table alone (and in fact, vegetarians are happy to do so).…
Continue reading “RECIPE: Spring Pea & Asparagus Salad”
With coloring more like a Gala apple than a bell pepper, the Enjoya pepper has a rosy red striping over a canary yellow background. They are a new bell pepper cultivar. In 2013, Wilfred van den Berg, a Dutch grower, found this beautiful mutant variety pepper on a plant in his greenhouse. He partnered with…
Continue reading “FOOD FUN: Enjoya Bell Peppers”
Look in the produce section for sugar snap peas, a spring treat. Sugar snap peas, sometimes just called sugar peas or snap peas, are edible-podded peas, meaning that you eat the whole pod. They can be distinguished from another popular edible pod, snow peas, in that their pods are rounded and firm as opposed to…
Continue reading “TIP OF THE DAY: Sugar Snap Peas”
