Teaser for a seasonal ingredient guide
Briefly getting into the produce in season right now and how I use them
As soon as it becomes March I have two things in my head at all times: leeks and rhubarb. And maybe ramps too.
Spring is such a beautiful season for cooking, fewer things bring me the joy that the seasonal ingredients and flavors bring me. Here is a brief guide to spring seasonal ingredients.
My favorite as I mentioned is the humble yet beautiful rhubarb. Rhubarb is fibrous and incredibly tart, so it’s generally best to cook it rather than eat it raw. Rhubarb is a vegetable but is typically treated as a fruit. A classic combination is a strawberry rhubarb pie or jam. I love pairing rhubarb with custard for a lovely balance of rich and sweet and fresh and punchy. Rhubarb compote is a nice addition to a buttery fish like cod for an interesting twist.
Leeks. How I could talk about leeks forever. They are an allium related to onions but they have a milder sweeter flavor. Leeks are best cooked down, after about 15 minutes they start to get a bit jammy. Braised leeks with broth, miso, and lemon is my favorite way to cook them right now. It takes little time and effort but it’s magical.
Asparagus peaks in spring, pairing delightfully with leeks, butter, garlic, and almonds. Blanched asparagus with beurre blanc is my go to when I want to impress people, topping this with lemon zest and toasted almonds takes it to a new level.
Ramps are wild garlic leaves that have a garlic-y flavor but without some of the spicy punch. They are hyper seasonal so get ready to harass farmers markets. I like to preserve ramps (which go bad quickly) by blending them with butter to make ramp compound butter; great on steak, fish, risotto, and under chicken skin when roasting.