Asparagus, ramps and rhubarb. Their appearance heralds the beginning of spring cooking.
Out with mounds of snow, icy sidewalks and bone-tingling temperatures. In with warmer days (and evenings), chirping birds and budding trees.
From the thawing tundra, the first produce of spring is making an appearance, almost begging to be picked and turned into one of the first recipes of a new season.
To help you get on your culinary way, try one of my spring recipes listed below. If you want a little more help (and a lot of fun!) join me at a spring cooking class.
- Memorial Day Update – Thursday, May 14 6:00 p.m. the Wire Whisk, Appleton, WI
- Spring Seasonal Cooking Demonstration Class - Thursday, June 4 6:00 p.m. The Wire Whisk, Appleton, Wisconsin
- Spring Cook the Season Door County Culinary Weekend - Friday, June 5 – 7, Eagle Harbor Inn, Ephraim, Wisconsin
- Memorial Day Demonstration Class - Wednesday, May 20 5:30 p.m., The Milwaukee Public Market
Want to know about more classes and events? Sign up for my e-list mailings and be the first to get my class schedule. Fun food updates are posted on my Facebook page! Looking for a book on using foraged ingredients? Try the cookbook Wild Table !
SPRING PRODUCE RECIPES……..
Rhubarb Upside Down Cake
Always delicious, get creative with your rhubarb placement to make this woven design!
Asparagus Gruyere Puff Pastry Tart
Use pre-made puff pastry to make this spring tart recipes in a snap!
Wild Halibut with Asparagus and Ramps
Fresh morels are also a great addition to this recipe!
Ramp, Asparagus and Wild Mushroom Crepes
The crepes can be made ahead and stuffed right before finishing.
Freeze the pesto in ice cube trays to use year-round!
A fast and easy way to make a pasta dish.
Store in the refrigerator for up to a month, or can the pickled ramps for future use! Great in salads and cocktails.