Lou & Lucy's Leftovers
*Lou Groccia and Lucy Pickett, the Gazette’s self-proclaimed food experts, can’t stop chewing the fat.*
Spring comes every year. It is something you can count on. Although, I guess there was that one year, before my time, the summer that wasn’t. Not only did spring not show up in the year 1816, but summer didn’t either. Lets’s not even go there.
Sometimes I feel like winter will never end, but then it does. Winter is a distant memory before you know it. The lawns green up, the leaves pop out on the trees and flowers dot the landscape with vibrant colors. Life is good.
The minute the weather warms, I start to think about spring delicacies. Of course, asparagus comes first on the checklist. Already I’ve had two or three meals of it prepared two or three ways. But there are some other important foods of spring that are coming soon and I will be the first in line for them as well.
Fiddlehead ferns, shad roe, softshell crabs (not local, I know, but a spring thing none the less), fresh peas. When I was a child I would dip freshly-picked rhubarb stalks in sugar. I thought that was a real treat. Now, I like it cooked in a strawberry-rhubarb pie.
Dandelion greens and tender baby lettuces are like a spring tonic. Soon to be followed by strawberries.
Need I say more? With all the farmers markets it’s easy to keep a pulse on the spring-time foods.
Now is the time to appreciate all things spring before it too becomes a distant memory.
We just flew back from two weeks in Florida. Haven’t had the local asparagus yet. Can’t wait. Did get a taste of summer down south. What with the fresh, juicy tomatoes on display. Made a couple of caprese salads. Can’t beat ’em. Time to put my rosemary plant back outside. Soon I’ll be planting some herbs.
Speaking of distant memories, whatever happened to winter? When we left on vacation, it was 32 degrees here. I guess spring finally flexed its seasonal muscles.
P.S. Notice how I didn’t make a joke about my arms being tired from flying.