I love springtime because it has the best ingredients. This is one of my favorite dishes that takes advantage of the great ingredients that you can find around this time of year. Bucheron cheese, sautéed spring onions, green garlic and morel mushrooms, with fava beans and braised ramps.
Summer is being stubborn this year as it awaits it’s grand entrance. The spring produce is hanging around for a bit longer in the Bay Area which means we’re still seeing fava beans, English peas, spring garlic, spring onions, ramps, fiddlehead ferns, and morel mushrooms in the markets.
Waiting in the wings are cherries, apricots, peaches, melons, corn, tomatoes and all of the wonderful sun-kissed summer produce. I know that winter will eventually end and we’ll be enjoying the summer produce soon.
I wonder what this unusual weather is doing to the wine grapes.
The never-ending winter and late frost has delayed the start of spring, at least for produce that is. That means we won’t see a lot of our favorite local spring produce for another few weeks. Start looking now for fresh English peas and spring garlic. Hopefully soon we’ll start seeing fava beans, spring onions, ramps, morel mushrooms, artichokes, squash blossoms, and maybe even some strawberries.
The changing of the seasons is always an exciting time for chefs and spring is my favorite time. We start to say goodbye to roasted root vegetables and slowly braised meats and we get to start utilizing fresh fruits and vegetables into the menus.