Spring is in full swing at Rubinette
It’s an important week here at Rubinette: Local asparagus arrives today!
Early spring has been full of wonderful flavors, from salty, snappy sea beans to beautiful flowering brassicas (otherwise known as raab) of every sort. But when the local asparagus gets here, spring really hits a stride. Local lettuces, spring onions, baby carrots and beets are coming in the door in the coming days. We’ve even heard rumors that our first local strawberries will arrive in about a week!
Not sure what to look for to find the best asparagus? Want a few preparation tips? Josh joined the crew at AM Northwest to give a rundown on all the best tips and tricks for making the most of your spring bounty.
Wild foraged morel mushrooms are a treat no matter how you cook them. Our spring morels foraged from the slopes of Mt. Adams. Let them shine – and keep it classic – with the asparagus and morel soup from Greg Higgins.
Baby beets and carrots may not be on the top of your wish list after a long winter of roots and greens, but they should be. We’re still in love with chef Joshua McFadden’s great ideas for tender spring beets – like this beet slaw with pistachios.
Lettuces of love.
Baby lettuce has gotten a bad name over the years – just a name for a plastic bag or bin full of nothing much. But at this time of year, we get in true baby lettuces – crisp little leaves and heads of oakleaf, green and little gem from Gathering Together Farm and Spring Hill Organics that can stand up to a good dressing, and have real flavor to boot!
Don’t hold off on making pie just because the strawberries aren’t here yet (two weeks! just two weeks more!). Rhubarb makes the most tart, refreshing and delicious pies, scones, compotes and jams all on its own. Feeling ambitious? Try your hand at chef Kristen Murray’s celery and rhubarb vacherin.