I think it’s safe to say that spring has officially arrived in the Berkshires (though I’m still a little hesitant to say that definitively). Though we had snow just two weeks ago, we’ve had over a week of lovely weather, the plants in my garden have sprung up and our first tulip bloomed today. Even better, there’s local, fresh produce available again. I’m still a month away from the beginning of our CSA pick ups, but even the supermarket options are looking much better. We’ve been enjoying asparagus and ramps, and I’m so ready for fresh peas and rhubarb.
Everything You Need to Know About Ramps (Epicurious)
Revel in Ramp Season With These 11 Recipes (Serious Eats)
Printable Adult Coloring Page for Asparagus Lovers (The Kitchn)
Grilled Asparagus and French Lentil Nicoise Salad (The First Mess)
Recipes for Asparagus Season (The New York Times)
Get the Most out of Your Asparagus Haul With These 20 Recipes (Serious Eats)
Fennel Pickled Asparagus (Putting Up with Erin)
Homemade Ricotta Gnocchi with Asparagus Pesto (How Sweet It Is)
How to Make Fermented Asparagus Pickles (The Kitchn)
Asparagus Mushroom Melts (Oh My Veggies)
Shaved Asparagus Prosciutto Pizza (Shutterbean)
Ingredient Spotlight: Fiddlehead Ferns (Oh My Veggies)
Spring Lemon Risotto with Asparagus and Fiddlehead Ferns (The Kitchn)
Peas and Thank You: 14 Recipes for Sweet or Snap Peas (Serious Eats)
The Spring Veggie We Might Love More than Asparagus – Pea Shoots (The Kitchn)
Fresh Pea Risotto (What’s Gaby Cooking)
Spring Vegetable Frittata (The Lean Green Bean)
23 Spring Recipes from Friends (Sally’s Baking Addiction)
