In Season in April


I've been so busy these past few days with work, that I haven't had a chance to write up the essays and recipes in the queue for this site. So, this is just a short note.

In the northern hemisphere, rhubarb is now in mid-to-late season. Already the stalks available are turning a bit green, though the ones in this photo are gloriously red, almost like some abstract painting. If nothing else, please try rhubarb at least once this spring! Simply baked is easy, as is the always popular rhubarb crumble

Other things in season include early spring cabbage and other members of the brassica family, such as broccoli, broccoli rape and cauliflower. Broccoli rape in particular is delicious simply sautéed with garlic and olive oil, and I am rather fond of simply boiled cauliflower florets, cooked to al dente, served with mayonnaise - or, just sprinkled with salt and pepper and a bit of lemon juice.

In addition, if your local greenmarkets sell what are called collectively spring greens, they are really delicious. Greens such as lamb's lettuce and komatsuna improve in flavor after they have had some frost on them.

Early chives and wild garlic are coming out now too. We have some clumps of chives in our garden, and I love to go out (even though we got an April snowstorm this week) and pick off the young leaves to use as garnish, on potatoes, or chopped up in a delicious omelette.

Local asparagus is just around the corner, though we are seeing some imported ones now, as are fresh green peas.

Finally, if you are an egg fanatic like me, you may notice that the yolks of farm eggs are getting a bit yellower now. I'm not sure why this is...I will have to remember to ask our local egg farm next time. I like eggs in almost all forms, but deviled eggs is right up there as one of my favorites. Elise describes how she makes hers. I am a purist - just egg yolk, mayonnaise, and a little salt and pepper. No relish, onion, or anything else for me.

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McGee talks about yolk colour in Food and Cooking. He says the yellow comes from xanthophylls in alfalfa and corn feeds, and that some producers supplement the feed with marigold petals and other additives to deepen the colour.

hi maki, i've been cooking a lot with rhubarb lately, which i adore, and
wild garlic is a big favourite of mine, back home we used to pick it on a Sunday stroll, then simply have it on toasted buttered (rye) bread... divine! it's very unfortunate that it is almost impossible to get here!!

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