Just kidding. Sort of.
It’s a sappy sentiment, sure. Yet take a look around. Just when many of us were about to forsake the notion that spring would ever actually emerge—let alone entertain the notion that greenmarkets would ever again offer more than roots and tubers and the like in shades of mundane beige—the season somehow snuck up on us. Witness all manner of shoots and stalks and spears and sprigs and other things that unfurl in the night. And for that, we’re pretty grateful, even if they did come out to play closer to summer than we’d like.
“Ahhh,” in this instance, though, is more than sappy, it’s a sigh of relief. A long, slow exhale before finally delving headfirst into the mishmash of loveliness that is spring. The stinky wild leeks known as ramps. Brilliant stalks of rhubarb that make the eyes squint in anticipation of its sour smack. Teensy heirloom potatoes just like the ones grandma dug from her garden. Funky fiddlehead ferns with their alien-like curlicues. Slender asparagus redolent of dewy morning grass. Proper spring onions with scallion-like greens and curvaceous bulbs. Pea shoots with clingy, curly tendrils so cute they sort of call to mind Shirley Temple. Slender young shoots of black salsify in all its twiggy splendor. Tender, nutty mache—and not the sort that’s suffocating in a plastic tub. Floppy, tightly clustered sprigs of chickweed. Baby chard in every shade of a psychedelic, technicolor dream coat. Fava greens so sweet they may persuade you to forever forsake the beans and instead pluck just the leaves. Bunches of radishes piled up like so many bridal bouquets. And the siren song of the season’s first teensy, misshapen, indescribably sweet, sweet strawberries.
Spring awakening, indeed.
But that’s not what I’m thinking. You know what that is. Say it with me, aloud or to yourself, as you stand there before spring’s magnificence, whether in wonder at the market or wondering in your kitchen what to do with all the extravagance you just lugged home. Ahhh, spring.—Renee Schettler Rossi
More Spring Vegetable Recipes
Herbed Ricotta Dip with Spring Vegetables
Steamed Veggies in Parchment Parcels
Fava Bean Puree
Salt and Sugar Pickles
Wok-Fried Pea Shoots
Asparagus and Pecorino Salad
Sauteed Broccoli Rabe with Potatoes