Easter Recipes and Spring from the Farm

by Laura Frerichs, Tastemaker in Residence

There have been a few snowflakes this week, but for us farmers, it is the beginning of Spring and the true beginning of the farming season. That's because the first seeds were planted in soil this week, and we have hundreds of flats in our greenhouse filled with onions, leeks, shallots, sweet peppers, tomatoes, lettuce, broccoli, kale, cabbage, herbs, and more! The seeds are certainly an illustration of humble beginnings, these tiny seedlings shooting forth while snowflakes fall outside under dreary skies. How can they possibly go and thrive to become nutritious, beautiful plants basking in our June sunshine? The annual cycle is still not old to me after 12 years of the same, and I'm still excited and awed by the promise and miracles that these little seeds represent.  

Some of our favorite Spring foods are green. After a winter of hearty meats, grains, and preserved vegetables, our bodies and palates crave fresh and green this time of year. We still have an abundance of wintered over spinach from our hoop houses that we are eating, and our favorite way of late to eat that is to add it to a stir-fry with sweet potatoes, mushrooms, and tofu, served atop a bed of brown rice or udon noodles. A spicy peanut sauce is a lovely accompaniment. We are also so looking forward to the first asparagus, likely not showing up locally until late April or early May here. Asparagus is the harbinger of Spring veggies for us, and I love to throw it in a quiche or steam quickly and add to a salad.

This recipe has been a favorite in our kitchen this winter, as it was a great use for our sweet local carrots and satisfied my "fresh" cravings before the greens were ready. Family and friends loved it!

Carrot Salad with Tahini and Crisped Chickpeas from smittenkitchen.com.

Fennel egg salad from Loon Organics

Smitten Kitchen's Favorite Brownies