Welcome Spring Into the Kitchen

The first day of spring is upon us, and a rotating array of the season’s produce will be on display at the farmer’s market. Regal spears of asparagus, handfuls of pea pods, and wily bunches of sprouts will make their way into my basket and onto the pages of Thirsty Radish. Along the way, I’ll share what I’m enjoying and invite you to cook along with me. To kick things off, here are some seasonal cooking ideas, a little music advice, and even a recommendation of what to wear to stay comfy as you usher in spring.

Take Chocolate to the Floral Side

A gift of candied violet chocolate and the addition of culinary lavender to rich hot chocolate have taken my sweets to the floral side. The next time you’re about to enjoy some chocolate, try incorporating flower petals. With all the artisanal chocolate bars available, you’ll find ones studded with rose, hibiscus, honeysuckle, and so many others. In the case of my lavender hot chocolate, the flower buds are removed before drinking so that the final result is smooth as a liquid truffle.

Cook to a New Playlist

An upcoming program I’m hosting on the history of food imagery in art has me immersed in Spanish bodegón, a style of 17th century still life painting that depicts pantry items and common objects. While I’ll be covering everything from cave paintings to Warhol and beyond, the inky backgrounds and almost celestial placement of quince and cabbage in the bodegones keep returning to my mind. As I cook, I find myself seeking out classical guitar and kitchen music with a distinctly Mediterranean feel. Wherever your thoughts currently lie, let them dictate a new cooking playlist.

Add Asparagus to the Plate

Tall spears of asparagus remind me of Easter, for which my mother would wrap them in prosciutto. When asparagus is in season, make it often, as there is no substitute for the sweet, freshly picked kind. Crisp and vibrant green, asparagus stands up to a variety of cooking methods. Look for smooth spears with tightly closed tips. I prefer the pencil-thin variety, but thicker stalks stand up to longer roasting times. Wrap individual thick spears or bundles of the pencil-thin kind in prosciutto or jamón serrano for a heartier side dish or roast them with chopped sun-dried tomatoes.

Dress Up Dishes with Tendrils and Ribbons

With all the newness about to spring forth, now is the time to add wispy, nutrient-rich sprouts, microgreens, and shoots to the plate. Top a vegetable tart with sprout tendrils before serving it to guests or add them to your lunch sandwich. Replace traditional lettuce leaves with microgreens for your next salad. Even strong ingredients like red onions can be light on the plate when sliced thinly and quick-pickled. While reading the recipe for my quick-pickled red onions, you’ll see how ribbony they become.

Replace Onions with Chives

Part of the allium family that includes garlic and shallots, chives have a delicate onion flavor and a vibrant green color that makes dishes look and taste more like spring. Use them with an abundance of other fresh herbs to make my lighter version of green goddess dressing that requires no mayonnaise or sour cream. Drizzle chive oil over lobster bisque or a rich soup to bring out a new dimension.

Plant or Plan a Spring Vegetable Garden

The last spring frost is weeks away where I live, but it may have already passed in your area. Consult a map such as this one to help you determine when it’s time to plant seeds outdoors or transplant seedlings to the garden. Certain crops such as peas, carrots, and spinach can tolerate light frost so many of us can begin planting even if warmer weather hasn’t taken hold. Use plant catalogs and labels to help guide you in the process.

Give Yourself Some Wiggle Room

If velvet peep-toes didn’t exist, I would have a difficult time making it through the colder months, as much as I love them. Cozy boots are a luxurious treat, but there is nothing like giving your toes even more wiggle room. Now that it’s spring, you don’t even have to search for velvet. It’s open toe shoe season, so unless there’s snow on the ground, peep-toes, open toe mules, and the like are the perfect way to ease into what will soon be full-on sandal weather. Plus, they’re so much more comfortable to wear while hosting your first spring meal.

More ideas and recipes to follow in the coming weeks!