Category: Spring
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Dandelion Greens
Season: late spring – early autumn Taste: bitter Weight: medium Volume: moderate Techniques: raw, saute, steam
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Cauliflower
Season: autumn – winter Taste: astringent Botanical relatives: broccoli, brussels sprouts, cabbage, collard greens, kale, kohlrabi Function: cooling Weight: medium volume : moderate Techniques: boil, braise, deep-fry, gratin, puree, raw, roast, saute, simmer, steam The second top-middle photo is pizza crust…made of CAULIFLOWER! Buffalo ‘Cauliflower’ wings! BBQ Cauliflower! Mashed Cauliflower! Roasted Cauliflower! WOW! The endless…
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Fava Beans
(AKA Broad Beans, Horse Beans) Season: spring – summer Taste: bitter Weight: light – medium Volume: moderate Techniques: boil, puree, simmer
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Asparagus, White
Season: spring Weight: light Volume: quiet – moderate Techniques: blanch, boil, saute, steam Tips: covered to deprive it of sunlight while growing, lighter in flavor and texture than green asparagus
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Asparagus
Season: spring Weight: light – medium Volume: moderate Techniques: blanch, boil, deep-fry, grill, pan roast, simmer, steam, stir fry
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Artichokes
Season: spring – early autumn Weight: medium Volume: moderate loud Techniques:bake, boil, braise, broil, deep-fry, grill, raw, roast, saute, steam, stew
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Baked Jerusalem Artichokes with Aioli
This recipe was translate from Marta Dymek’s cookbook, Jadlonomia. Jerusalem artichoke is called also Sunflowers bulbous or Jerusalem artichoke. The name is beautiful, but it’s ugly. A long time ago it was in Poland almost as popular as potatoes and turnips, then it was forgotten. now slowly coming back to grace and trendy restaurants impresses…
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A Spiritual Steward 