With spring finally rearing its leafy green head, it’s time to throw off the dreariness of winter in favour of meals inspired by the bountiful return of fresh fruits and vegetables.
Asparagus
These little spears are often misused by clumsy at-home chefs confused by their tough exteriors. To buy, look for thin, compact stalks that are firm and bruise-free. Once home, cover their tips in damp paper towel and keep in the fridge for up to two days. Before cooking, hold the stalk at the ends in each hand and bend until it snaps at its natural breaking point. Discard the ends and using a paring knife, scrape off any stringy bits. Boil in hot water or use a special asparagus steamer until tender.
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Artichokes
Their beautiful pattern of overlaying leaves make artichokes a dazzling spring vegetable to behold, but it’s easy to get to their tender hearts. When buying, look for artichokes that are firmly closed and ones that feature a thicker stalk (the bigger the stalk, the bigger the heart). They should be fine left loose in the refrigerator for a few days, but when you are ready to cook them, use kitchen shears to remove their tips, and a paring knife to peel away the tougher outer layer of stalk. Steam your artichoke under tender, and serve with butter or dipping.
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New Potatoes
New potatoes are a newly harvested batch of spuds that feature tender, thin skins. Their feeble exteriors yield to a sweet and tender flesh beneath. You don’t need to peel these potatoes, just give them a good scrubbing under the tap and then boil them whole. Their lower-starch content means they’re not great for mashing or baking, but will star in salads and as a simple side dish. Remember to season them right after cooking so that they can absorb flavourings.
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Strawberries
Now that these berries are coming into their peak, take home a pint or two for simple spring desserts. Remember that small things can have a powerful punch: smaller and medium-sized berries actually feature a more concentrated flavour. Overlook any that have white shoulders or spots, but brightly-coloured, plump and fragrant berries are a good bet. Keep them in the fridge in an air-tight container lined with paper towel. When ready to use, wash them and pat dry. Hull with the tip of a paring knife or a small melon baler should do the trick.
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ARTICLE taken from foodtv.ca
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