Favorite flavors of spring?

Morel, asparagus, young garlic, baby greens, fiddlehead fern.

pea shoots
watercress
RAMPS!

[Robin Garr]

Asparagus, young salad greens, SPINACH!

lettuce
spinach
green onions

Oh, fiddlehead ferns easily top my list. Thanks for waking me up Mark. I'll get me to Creation Gardens before the week is over.

Other than the fiddleheads, I look forward to local asparagus and baby greens.

Asparagus for sure. We've been eating it for three weeks now and it has been so tender and crisp.

Does it not grow wild around here? I never see it like I did back home.

Strawberries too.

Does it not grow wild around here? I never see it like I did back home.

I have it coming coming up along my fence rows. The poison ivy also seems to grow in the same spots so you have to be careful when picking. Should be ready before long.

Asparagus, fresh mesclun and baby lettuces from the garden, snap peas ( though I've given up growing them- I never get many), chives and strawberries.

Grilling food again. ( "Grilled" is a flavor, isn't it?)

Deb

I echo Marsha's all caps mention of RAMPS.

Well now Deb, I definitely think that "grilled" is a flavor. However, since I grilled outdoors year round in both North Dakota and Minnesota, I don't think of "grilled" as a spring flavor. Now grilled asapagus - that's a totally different matter and, now that you mention it, I think "grilled asparagus" even beats out fiddlehead ferns as my most favorite flavor of spring.

By the way, I favor the big, "thick-as-your thumb" asparagus, not those skinny little ones that are mostly peel/skin or whatever you call it. How about "use -guys" (as we said in Nort Dakota)?

Well now Deb, I definitely think that "grilled" is a flavor. However, since I grilled outdoors year round in both North Dakota and Minnesota, I don't think of "grilled" as a spring flavor. Now grilled asapagus - that's a totally different matter and, now that you mention it, I think "grilled asparagus" even beats out fiddlehead ferns as my most favorite flavor of spring.

By the way, I favor the big, "thick-as-your thumb" asparagus, not those skinny little ones that are mostly peel/skin or whatever you call it. How about "use -guys" (as we said in Nort Dakota)?

Maybe I should have said " Grilled Food eaten outside on the deck". ( We grill year-round also, but not nearly as often in the winter).

Deb

I always looks for that first day of the new season. THAT day when you can smell it in the air. You, as a child of the earth, know instinctively that the tide of change has happened. I felt this today, March 5. Time to shave the head (clean and fresh like spring) and begin working with the bounty God has laid before us.

(wave the fond adieu to winter root veggies!)

Just like Gayle- big fat juicy asparagus.

Amen, brother Gary!

In fact, when dining out, I have been known to inquire the size of the aspargus stalks being served. If the reply is the tiny pencil thin ones, I ask, "What other vegetable is available?"

Ethan and Marsha,

What do you do with your ramps? ( I've only used them once) Do they usually have them at the farmer's markets or are they are Creation Gardens find?

Thanks,
Deb