You know spring is just around the corner when the season's first wild leeks and artichokes appear at the market. Soon to follow are fiddlehead ferns, morels, fava beans, white and green asparagus, rhubarb, and spring peas. In France, these early arrivals are called les primeurs and my heart races just at the sight of them. Early spring is a lovely reminder that food is best when purchased locally and in season. When you find these beauties at your local market, prepare them quickly, using quick-cooking techniques, such as sautéing or blanching to preserve their delicate flavor. When you see them, snatch them up and enjoy as it will be another year before you get the chance again.
Here at The Cook's Atelier, we are gearing up for the season. We are preparing the soil in the potager and the heirloom tomato and roquette seeds are planted in tiny little pots on the windowsill to germinate until it is warm enough to transplant them to the garden. To find out what else is new at The Cook's Atelier, please visit us here or our Facebook page, here.
Happy spring!
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