I introduced #BittmanTopics a few weeks ago as a way to share ideas. We started—unsurprisingly, maybe—with spring produce, and were happy to see all your thoughts here and on Facebook, Twitter, and Instagram. Regardless of the stage spring is at in your nabe, by the looks of it we’ve all been eating well.
Below are some comments and photos that you might find interesting. (Don’t worry; I had to look up murcotts, too.) Check back here on Monday for May’s theme.
“Spring ‘Succotash’…peas, favas, asparagus, spring onions, young carrots. We’ll be sick of this dish just as soon as some others take their place at the table!!!”
“Spring here means harvesting the fava beans, turning the stalks & leaves into the soil to prepare the beds for tomatoes and sharing the shucking & pealing of the favas with a few neighbors. Then enjoying green caviar for dinner. #suburbounty”
-Armelle Vanazzi Futterman, Facebook
“One neighbor is harvesting morels from his yard and another neighbor has an impressive spread of water cress growing in our valley’s spring. I am eyeing the morels, gathering wild onions for stock, putting dandelion greens in everything and eating as much rice, watercress and pecan salad as I can. I use a walnut oil vinaigrette and add some corn and edamame for heft. If there isn’t time for a salad, the watercress is delicious all by itself. The bright, peppery leaves scream Spring.”
-Anna Lingo, markbittman.com
“Favorite 20 minute spring produce dinner – chard sautéed with green garlic, stirred into scrambled eggs, served with murcotts #onepictureisworth140characters”
“I grow in the southeast, zone 8b in high tunnel, so my seasons are a bit mixed up. This past winter we grew an English pea called ‘Willet wonder’ that we harvested as immature young pods and discovered they’re even more delicious than green beans when simply steamed and add a bit of butter and salt. Plus, they just kept coming. I didn’t see this suggestion to grill them until after the season was over, but I’m keeping it in mind for next year. http://ourfourforks.com/grilled-sugar-snap-peas/”
-c. hennes, markbittman.com
“I have a pizza crust recipe to use when I have a little of this and that for veggie toppings and a scone recipe when I have just a few berries or fruits. I’ve made some things so many times I don’t use a recipe anymore, and know what kinds of things I can substitute. The main idea behind seasonal eating is flexibility and developing a taste for new things. When I find a recipe that allows creative substitutions I save it. When I have a lot of some ingredients I oven roast and freeze. I currently have a lot of red cabbage and I’m looking for ideas.”
–Carolyn Hennes, Facebook
“Mint. Mix ¼ cup of fine shreds with a cup of Greek yogurt and put it in lentils; on beets; fresh fruit; pancakes. Mint Julips are nice too.”
-Jacqueline Chama, markbittman.com