What a beautiful post, Giulia! Spring is my absolute favourite season for cooking, and everything you share here is the sort of thing I love to make, simple store cupboard or pantry ingredients livened up with the promise of fresh spring produce. I am so excited about the arrival of asparagus, I’ve just written about how much it means to me, and dragging the first poached spears through softened butter with black pepper yesterday was a total joy, it made me excited for everything to come. I haven’t managed to grow peas and broad beans since having my daughter, but this is on the horizon for next year. There’s nothing like eating them fresh from the pods.
It's too early for them right now, but soon I'll be able to get my hands on apricots. This year, I want to try apricot salsa. I also have been cooking lots of asparagus. It's one of my favorite vegetables.
I'm so glad I discovered your Substack, I love looking at delicious food pictures and reading recipes and imagining someday I'll actually remember to add the ingredients to my shopping list so I can attempt to recreate the recipe.
The one constant recipe I make in Spring is Pizza Rustica. It's made for Easter and Easter comes in the Spring. I also make a medley of peas, artichoke hearts and asparagus sauteed in olive oil & garlic. It's a delicious side dish to go with chicken and fish.
Two favourites; asparagus and pea salad (with the first asparagus and peas and shoots), asparagus and pea risotto (again with the first of each). Both conjure up spring for me and the first brings back memories of camping trips in Norfolk with friends when we would buy the ingredients straight from the local farms and make on the camp site. Happy days.
Love rhubarb grows at my parents in Illinois. But not here in Texas....but found it in the frozen fruit section at the grocery store. Bought 2 bags will see. Cooked rhubarb in yogurt amazing
What a beautiful post, Giulia! Spring is my absolute favourite season for cooking, and everything you share here is the sort of thing I love to make, simple store cupboard or pantry ingredients livened up with the promise of fresh spring produce. I am so excited about the arrival of asparagus, I’ve just written about how much it means to me, and dragging the first poached spears through softened butter with black pepper yesterday was a total joy, it made me excited for everything to come. I haven’t managed to grow peas and broad beans since having my daughter, but this is on the horizon for next year. There’s nothing like eating them fresh from the pods.
It's too early for them right now, but soon I'll be able to get my hands on apricots. This year, I want to try apricot salsa. I also have been cooking lots of asparagus. It's one of my favorite vegetables.
I'm so glad I discovered your Substack, I love looking at delicious food pictures and reading recipes and imagining someday I'll actually remember to add the ingredients to my shopping list so I can attempt to recreate the recipe.
A couple of favourites: lamb ragu with broadbeans, and asparagus risotto. Like you, I can't grow rhubarb either - it doesn't like our summer humidity.
The one constant recipe I make in Spring is Pizza Rustica. It's made for Easter and Easter comes in the Spring. I also make a medley of peas, artichoke hearts and asparagus sauteed in olive oil & garlic. It's a delicious side dish to go with chicken and fish.
Two favourites; asparagus and pea salad (with the first asparagus and peas and shoots), asparagus and pea risotto (again with the first of each). Both conjure up spring for me and the first brings back memories of camping trips in Norfolk with friends when we would buy the ingredients straight from the local farms and make on the camp site. Happy days.
Just made Vignarola accompanied by bruschetta last night. Delicious and satisfying!
Love rhubarb grows at my parents in Illinois. But not here in Texas....but found it in the frozen fruit section at the grocery store. Bought 2 bags will see. Cooked rhubarb in yogurt amazing