Radishes, one of the season’s first crops to appear, are as versatile as they are colorful. The crisp tasting red, pink, white, gray-black and yellow varieties create a bright medley of sautéed or roasted vegetables. One of our favorite springtime snacks includes thin slices of radishes atop country bread with farm fresh butter and sprinkled with sea salt.
Another indication of springtime ingredients is the abundance of greens. Nutrient rich foods like asparagus, fiddlehead ferns, spinach and kale are ideal components for any number of dishes, particularly fresh salads. Foods like ramps – sometimes referred to as wild leeks – mushrooms, garlic and chard are other springtime staples. Adding this combination of ingredients is a fun way to spice up a homemade pizza.
If you are interested in buying local produce this spring, check out the Maryland Department of Agriculture’s Farmers’ Market Directory to find a farmers’ market near you. Or consider joining a local Community Supported Agriculture (CSA)* group. Then give one of these recipes a try (and let us know how it turns out):
Recipes:
Asian Quinoa Salad
Chef Therese Harding, The Classic Catering People
Ingredients
1 pound Quinoa, cooked according to package
1 ½ pounds of asparagus, cut into ½ inch pieces and blanched
1 pound shiitake mushrooms, taken off the stem and sliced
1 tablespoon of vegetable oil
½ teaspoon sesame oil
Directions
Combine vegetable and sesame oil. Toss mushrooms in oil and bake in a 320-degree oven for 10 – 12 minutes. Cool when removed.
Combine quinoa, asparagus and mushrooms in a large bowl.
For Dressing
Ingredients
½ cup soy sauce
1 teaspoon of fresh grated ginger
1 tablespoon of honey
1 tablespoon of brown sugar
1 teaspoon of Chile garlic
2 tablespoon of rice wine vinegar
Combine all ingredients and mix well.
Toss quinoa, asparagus and mushrooms with desired amount of dressing.
Pancetta & Swiss Chard Linguini
Chef Therese Harding, The Classic Catering People
Ingredients
1 pound linguine
12 ounces pancetta, cut into 1/2-inch slices
1 large red onion, halved, sliced
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2/3 cup grated Pecorino cheese
Directions
1. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
2. Sauté pancetta in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain.
3. Drain all but 2 tablespoons drippings from skillet. Add onion and sauté over medium-high heat until softened. Add chard and sprinkle with salt and pepper.
4. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
5. Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl.
6. Sprinkle with pancetta and cheese. Season to taste with salt and pepper.
Harriet Dopkin is co-owner of The Classic Catering People, a full-service caterer based in Owings Mills.
*Editor’s Note: Check out the related link for Maryland Life's editorial team’s personal experience with a CSA last year. We loved it and are participating again this year!
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