After limited pickings during the winter months, spring has begun to yield food treasures. But you may have to be a good treasure hunter to find things that are new (to you) and special.

One tip is to ask when you see something unfamiliar, like the fuzzy green “beans” in the photo. They’re actually green (unripe) almonds.

For a window of three to four weeks, reports Hannah Kaminsky, green almonds may be hiding in plain sight at your local farmers market. You may need a sharp eye: Less known products are often placed behind the more popular fare. Writes Hannah of these immature nuts:

“One would never mistake them for the raw or roasted almonds they can become, which is part of the appeal. Catch familiar nuts on the unripe side and you’ll be treated to a whole new snacking sensation.

“The fuzzy exteriors belie a firm, crunchy texture, wholly edible and entirely delicious from the outside shell to the kernel. Their short window of availability is dictated by the maturation of the almond, as it grows and transforms into the crunchy nut we all know and love.

“You can also add them to salads, whole or chopped; use them for garnishes on chilled soups (make Spanish chilled almond soup with them!); combine them with spring peas; or otherwise toss them into any raw or cooked food.

“But they’re best when allowed to shine solo. At most, cure them in a lightly sweet and sour brine, and you’ll have the stuff of pickle plate dreams.”

Their soft-yet-firm texture can be like a grape, depending on how unripe they are when picked. But there’s a sense of the nut it’s going to become.

Almond lovers: Head to your farmers market, or find a friend with an almond tree!

[2] To stop ice cream cones from dripping out the bottom, press a mini-marshmallow into the bottom, or cut up a standard marshmallow (photo © Tèo Gelato).

If you received marshmallows for Easter and are looking to do more than snack from the box, you can make hot chocolate, s’mores, or rocky road brownies, cookies or ice cream.

You can add them to peanut butter sandwiches and pancake batter, sliced or cut to size. You can make fruit and marshmallow skewers, or recipes with marshmallows from ambrosia salad to sweet potatoes.

You can dip them in chocolate fondue. Add them hot or cold cereal. Toss coffee-flavored marshmallows into hot coffee.

Use them as a pie topper: Bake the pie at 400°F for 5 to 10 minutes, or until the marshmallows are toasted.

Or, try these less obvious uses for marshmallows:

 
 
HOW TO KEEP MARSHMALLOWS SOFT

Marshmallows should be stored in an airtight container. But if they begin to harden, you can:

 
 
IF YOU HAVE TOO MANY MARSHMALLOWS

Stick them in the freezer, in the storage bag with the fresh bread.

 
 
TO UNSTICK MARSHMALLOWS

If your marshmallows have clumped together, unstick them by placing them in a plastic bag and adding a teaspoon or two of cornstarch or powdered sugar.

Seal the bag and shake it vigorously to evenly coat the marshmallows. They should begin to come apart in a few minutes.
 
Check out the history of marshmallows and much more about these sweet pillows.
 
 
National Marshmallow Day is August 30th.
 
 

Tartan, familiar in Scottish kilts, is a pattern consisting of criss-crossed horizontal and vertical bands in multiple colors. Originally woven wool, it is now made in many other materials, and can even be found as wallpaper.

Nineteen of the 56 delegates who signed the Declaration of Independence came to America from Scotland or were Ulster Scots, who had been living in Ireland. Others, like Thomas Jefferson, had Scottish ancestors.

Today, more than 11 million Americans claim Scottish and Scotch-Irish roots, making them the eighth largest ethnic group in the U.S.

You don’t have to be of Scottish ancestry to celebrate. Our family celebrated every holiday that involved food), a tip for food-loving families.

You can celebrate with traditional Scottish foods like haggis, Scottish pie (filled with ground mutton), smoked salmon or tatties (mashed potatoes) and herring.

Or you can kick back at the end of the day with a glass of Scotch, or a Scotch cocktail.

But we suggest a Scotch and chocolate tasting.

SCOTCH & CHOCOLATE TASTING PARTY

Paiing chocolates with wine and spirits is even more enjoyable than drinking the Scotch—or eating the chocolates—by themselves. If you haven’t already seen our wine, spirits and chocolate pairing guide, take a look.

While we like Scotch from all over Scotland—the flavors vary substantially due to the local water and microclimate—it’s easiest to pair chocolates that have flavor notes similar to the Scotch, for example, smoky, peaty Laphroaig single malt Scotch, paired with single-origin chocolates that have smoky notes.

Here’s what you need to know to have your own party.

Here’s some tartan trivia from Laphroaig & Wikipedia to share at your festivity:

If you’ve forgotten to bring a gift, or if you receive an unexpected gift and want to reciprocate, you don’t have to sneak out to the nearest store.

Instead, sneak onto the Internet and send a gift certificate via email. It will be in the giftee’s email box in minutes.

Chocomize.com sells ready-made and make-your-own chocolates. Our favorite is the customized chocolate bar, where you pick your chocolate (dark, milk or white) and up to five toppings—candies, fruits, nuts, spices and special decorations (crystallized flower petals, 24 karat gold flakes).

There are more than 70 topping choices. Special Easter toppings include caramel “quail eggs,” carrot cake candy corn, peanut butter speckled eggs and a white chocolate “Happy Easter” plaque.

Jelly beans are available year-round—along with Junior Mints, M&Ms, mini marshmallows, Oreo pieces, Pop Rocks, Reese’s Pieces, toffee bits and much more.

Head to Chocomize.com.

Here’s a tasty way to make tomorrow’s lunch or dinner from today’s leftover ham and hard-boiled eggs (and any peas and salad dressing, too).

When you don’t have Easter leftovers to make this layered salad, simply substitute other ingredients.

Check your pantry and fridge for avocado, bacon, beans, blue or other cheese, carrots, celery, cooked green beans and/or potatoes, corn, leftover chicken/turkey/steak, mushrooms, olives, pimento, seafood or tuna and layer away!

You can also include a fruit: apple, grapes or pineapple, for example.

If you have a glass bowl to display the pretty layers, so much the better. A straight-sided bowl like this one is especially nice. Or, this smart glass mixing bowl set from Pyrex does triple duty: mixing, serving and storing.

Prep time is 20 minutes, and the recipe can be made in advance.

Ingredients

Preparation

1. PLACE the salad greens in the bottom of large serving bowl. Layer the tomatoes, 1 cup of cheese, peas, eggs, ham and onion over greens.

2. MIX the mayonnaise, sour cream, dill weed and ground mustard in a medium bowl until well blended. Spread evenly over salad. Cover.

3. REFRIGERATE for at least 1 hour or overnight until ready to serve. Sprinkle with the remaining 1 cup cheese just before serving.