Issues → March/April 2009 → Food →
Spring Recipes from New England Chefs
Spring vegetables, fiddleheads, linguine, scallops
by Annie B. Copps
Find a recipe using spring ingredients -- fiddleheads, rhubarb, sorrel, radishes -- with each chef's interview below.
This is the time when we can actually feel the days getting longer. In between Ides of March chills and April showers, signs of life finally begin to spring from long-dormant earth--first the croci, then the real edibles. There's hope, and it feels so good.
We smile at strangers we pass on the street. We start to live and eat differently. And chefs who are connected to the foods they prepare are "over" turnips, hard-shelled squashes, and preserved tomatoes. They long for the vibrant fragrance and vigorous snap of something fresh from the nearby land.
We talked to New England chefs about what they hanker for and why. These fresh ingredients will arrive in your gardens and local farmers' markets at varying times depending on where you live in New England, but whenever they do, follow the lead of these talented and committed artisans and you just might feel a quicker spring in your step.
Listen to Annie B. Copps talk about fiddleheads, parsnips and more. Click here: Annie B. Copps on Frugal Yankee
There's a recipe for spring ingredients with each chef's interview below.
Reader Comments
Comment from Lynne Orsted on March 19, 2009
Just f.y.i: The Green Bean in Northampton, MA serves delicious "Green Eggs" (made with available greens (usually kale), garlic and other wonderful ingredients) -- paired with their local flavors, coffee and breads, it is a great place for breakfast!
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