Posts Tagged spring

From Drab to Bright

Deborah Madison has been an unquestioned member of my kitchen for over four years now.

Putting Vegetables in Their Place

The feature article in the Portland Mercury this week implores readers to “Eat Your Vegetables!”.

Easter Egg Greens

When faced with a cluster of purple, white, and pink radishes, their shapes alternating between perfectly round orbs and oval-like eggs, what sane person would shove those enticing shapes to the side and opt instead for the greens attached to them?

A Transitional Salad

We’re now so far into Spring that daffodils have been replaced by eager tulips, and camellias have faded to make room for the first tentative rhododendron buds.

Rhubarb Alone

By June, I’ve become dismissive of rhubarb – a feeling I hate to admit, because it means that in the span of a month, I’ve transformed from actively, and eagerly, seeking it out at the market, to haphazardly tacking it on at the end of my shopping list, well after strawberries.

A Non-Buckling Buckle

Throughout strawberry season – which lasts all summer in Oregon – our kitchen is rarely without a few tiny blue baskets of strawberries.

Quinoa in a Supporting Role

I can never eat enough quinoa – which is not to say that I consume quinoa for breakfast, lunch, and dinner, but rather that no amount of it seems to fill me.

A Simple Carrot Soup

Carrots are always heaped on tables at the farmers market, but when overwintered carrots appear in April, I renew my enthusiasm for this versatile root vegetable.

Our 2nd Spring

In the past year, amidst unpacking, painting, gardening, work, and trips near and far, Portland's weather shifted according to the seasons: Summer involved three months of surreally beautiful dry weather, Fall brought unexpected color change, and Winter, a season I was prepared to "survive", was mild – gentler than previous years', I've heard.

Six Pints of Strawberries: Strawberry Shortbread

I love it when dishes take familiar taste combinations and present them in slightly altered ways.

Six Pints of Strawberries: Strawberry Bread

When I brought home six pints of strawberries, my vague ideas about what to do with them consisted mostly of what I didn't want to do with them.

No Mushy Peas Here

Fresh produce can have an extremely limited shelf life; I have to stay on my toes to make sure we eat the produce we bought from the farmers' market before it loses its flavor.

Weekday Lunch: Spinach Strata

I've stated before that my ideal weekday lunch is seasonal, nutritious, and filling.

Adventures in Canning: Roasted Rhubarb Jam

I'm clearly on a rhubarb streak, as the last recipe I wrote about also features the stalky vegetable.

First of the Season Rhubarb Tarts

I learned last year that I don't have the tastebuds or palate to eat rhubarb as a main part of a savory dish, like in pasta or soup.

Asparagus Pizza at Home

I could eat pizza four days a week and would still excitedly say 'yes' if someone suggested grabbing a pizza on the fifth day.

A Repeat Visit

A few weeks ago, I planned a bike ride that took me from our house in Portland's Sunnyside neighborhood down to the Crystal Springs Rhododendron Garden and back, roughly 10 miles in total.

The Cabbage that Resembled a Brussels Sprout

This cabbage was truly massive.

Cooking it Fresh: Spring Radishes

It's challenging to create a recipe when you're faced with both ingredient and time restrictions.

Fresh from the Market: Spring Radishes

I've taken to eating radishes as the French do: whole, served with one ramekin of whipped butter and another of chunky sea salt.

One Block Radius

We've been in Portland for 10 days and it's rained 8 of those days.

Make this as soon as you can!

I wanted to share this recipe as soon as possible, before it's too late to make it!

Rhubarb Tagliatelle

Rhubarb never overstays its welcome at the farmers market:  it shows up, people flock around the bins, and then it's gone.

Cooking it Fresh: Fiddleheads

Last year, we cooked our fiddleheads in a delicious stir fry.

Let it Rain

Portland is surrounded by mountains and bordered by the Columbia and Willamette Rivers.

Ouch, those nettles sting!

While we were in Portland, exploring the farmers market, we couldn't help but notice how many farmers' stands featured stinging nettles.

Cooking it Fresh: Asparagus

As I wrote yesterday, our kitchen turned green last weekend.

Color!

I had planned this post for tomorrow, but today's weather makes it a necessity.

Turning Chives into Ramps

Saturday's dinner took an unexpected turn.

Cooking it Fresh: Spring Parsnips

March’s weather is wacky.

Fresh from the Market: Spring Parsnips

I love parsnips, especially when paired with carrots.

Another Spring Treat

Fiddleheads are the unfurled fronds of an ostrich fern, their name derived from their close resemblance to the musical instrument.

‘The Best Strawberry Shortcakes’

Edible Communities is a network of local food magazines.

A Simple Rhubarb Puree

As the farmers' markets continue their spring time unveiling, you can now find rhubarb at many of the stands.

Jumping on the Ramp Bandwagon

Until moving to Brooklyn, I was unaware of the relative insanity that surrounds the start of ramp season.

Our First Spring Green

I was unaware of exactly how delicious and fleeting pea shoots were until they became a surprise addition in our Garden of Eve CSA share this past weekend.