From foraged fronds to tender roots, early spring is a time to get a little wild. Here at Rubinette, we are digging (cover-)crop tops and spicy little greens. We’re frolicking in the flower buds and romping through the ramps.
This spring, be as wild as the weather, and try something new. Not sure what to do with it? We’re here to help!
Wild onions are like a scallion’s more beautiful cousin. Make a beautiful soup with spring onions and green garlic with a little inspiration from Naomi Pomeroy.
Are you eating enough flowers? It is the height of raab/rapini/inflorescence season and we have half a dozen varieties. Local chef Katherine Deumling has a great guide
Sometimes it’s a good thing to stick with what you know. A good watercress salad with roasted beets and chévre really can’t be beat. Spring beets are smaller, sweeter and a delightful counterpoint for spicy spring greens. Stick with Alice Waters’ tried and true technique for roasting beets and make a light vinaigrette for the watercress with lemon and dijon. Of course, even usual ingredients can be used in unusual ways. Try Joshua McFadden’s beet slaw with pistachios. Or get creative with cress with Portland cookbook author Ivy Manning’s delightful shiitake mushroom and watercress dish.
Even the most familiar vegetable has a season when it is at its most perfect. Right now local radishes are tender, mild and beautiful. Pair radishes with nettles, with butter, or just snack away!
A note about local fruit: local fruit is few and far between in early spring, which is why we are thrilled to get juicy, sustainably grown citrus from a few family-owned ranches in California. On the other hand, kiwi – which most folks think of as coming from across the globe – are an Oregon fruit that is perfect right now. These tender sweet fuzzballs grow as well here as in New Zealand, and are at the perfect point of ripeness after their traditional winter “cure”. For a quick primer on NOT peeling kiwi, check out a demo from Rubinette’s Josh Alsberg.
Don’t want to decide?
You don’t have to, with the Discovery Box. Last week, Discovery Box subscribers got morels, fiddlehead ferns, fava greens, white turnips and more! All from our favorite farms, all with recipes to try. Subscribe today (we’ll prorate) and leave the deciding to us!