what’s growing in the valley this spring
Lettuce & Mesclun Greens
Lettuce: not just for salads anymore. Try a Watercress & Lettuce Soup, Lettuce Wraps or even Pickled Lettuce!
Of course making a Rhubarb Pie is traditional but this spring try making a Rhubarb Chutney, Baked Rhubarb, or get crazy with a Strawberry-Rhubarb float!
Definitely get out there and pick your own strawberries. There’s nothing more fun than filling your belly while you’re filling a quart or two.
Choose nice bright green leaves. Try making a Spinach-Phyllo Pie, a wild mushroom & spinach lasagna, or just sautee with a little lemon and nutmeg.
This is one veggie that is really fun to grow; once you see those shoots pop up spring is officially on. Just steamed with a bit of salt, olive oil, and lemon is heavenly. It also makes a great soup.
The Hudson Valley is a treasure trove of family farms. Here’s what you’ll find at your local farm stand this spring, with helpful hints on how to incorporate them into healthy recipes.
Yes, toss them into your salad! But you can also feature them in Tea Sandwiches, grate them into your Slaw recipe, or try a refreshing radish and radish greens soup.
Otherwise known as string beans, they go great mixed into a fresh potato salad with pesto instead of mayo. Add them into your omelette, or try Stir-Fried Sesame Green Beans.
Leafy greens like kale & swiss chard
A quick sautee with garlic & olive oil is always delicious and so simple. Also experiment with a raw kale salad (the leaves like to be massaged); or try a swiss chard gratin.
There’s nothing like cherry season—a recipe isn’t needed. Pop em’ into your mouth! But Cherry Italian Ice is exquisite, cherry lemonade is delightful, and we can’t forget cherry pie!
The kids (and adults) love just opening the pods and enjoying fresh peas. Try making a Minted Pea Soup or a simple fresh Pea Dip with lime juice, yogurt & cumin. Refreshing.