The Taste Of Green
I simply love this time of the year when the days are clear, the nights are cool, the maples are blooming, the buds are swelling on the trees, and so many green things – good to eat too – are poking out of the ground, or just starting to grow for real.
- The acid green of sorrel. Lemony flavor in our salads and tart soups and sauces. Lovely with potatoes.
- The mildly nutty green of mache. They’ve grown slowly throughout the winter and suddenly they are exploding all over the garden – giving me about 3 weeks of mache madness, rushing to cut, cut, cut before they bolt.
- The crunchy green of escarole. They looked sad and bedraggled in January & February, but a few mild (OK, warm) days with some rain, and soon, we’ll have braised escarole (with garlic)
- The shiny dark green of cilantro; after hugging the ground for the winter, the stems and leaves are now reaching up making it easy to cut big fragrant bunches. It’s time to throw handfuls of cilantro with noodles, bean salads, rice dishes and stir fries. Like me, cilantro loves the cool weather of early spring.
- The brilliant greens (and reds) of lettuce mixes, some smooth, some frilly. We are eating lots of salads…
- … and the tender green of peas, just pushing their little noses out. Ok, those we are not eating for a while…
I simply love walking throughout the garden with a pair of scissors and a big bowl at this time of the year… don’t you?