The bulbs planted last fall have morphed into spring flowers and are popping up everywhere. Cherry blossoms are in bloom. Farm stands are opening, and the Sechelt Farmers’ Market is back for another season. Spring has arrived.
The farmers are busy tending their fields. Have you planned your vegetable garden? Started your seeds for this year’s crops? Or are you, not so patiently, waiting for the farmers’ market to supply your regular assortment of fresh vegetables, fruits, and flowers.
Early lettuce crops are beginning to sprout, and with that is the opportunity to start enjoying fresh, local greens. But what to do with them?
You can enjoy them crisp and fresh with a drizzle of quality olive oil and a light sprinkle of sea salt, relishing the bounty of the land. You can also create your own spring salad style. Gather a mix of your favourite lettuces. Cube a couple of beets and roast them along with some mushrooms and pumpkin seeds. Fill your bowl with these ingredients, sprinkle with feta, and drizzle with an orange, shallot, and herb dressing.
As we move further into the season, we begin to harvest bok choy, asparagus, and rhubarb. The following recipe includes rhubarb and strawberries, two of spring’s favourite ingredients. Enjoy this spring-inspired toast with a delicious blend of creamy goat’s cheese, topped with rhubarb and strawberries. The crispness of the toast, along with tart, creamy goat cheese and the accompanying, slightly sweet and bright flavours of rhubarb and strawberries make for a delicious treat any time of day.
In a small saucepan combine 1 cup of sliced rhubarb, 1/4 cup water, and 2 tablespoons coconut sugar. Cook over medium heat for 8 to 10 minutes or until the rhubarb has started to soften. Add 1 cup of hulled strawberries, cut into thirds. Continue to cook another 2 to 4 minutes until the strawberries start to break down. Remove from heat and add a squeeze of lemon and a pinch of sea salt. Toast your favourite bread. Slather some creamy goat cheese over the warm bread, and scoop the rhubarb and strawberry topping on top. While this is spectacular any time of day, change up the toast for brioche and sprinkle some lemon zest and mint leaves over the whole thing, and you have yourself an elegant, easy, and delicious dessert to cap off your first spring dinner party.
Spring is back, reminding us of the delectable bounty of the land. Garden centres have seeds and saplings so you can start sowing your own vegetables and herbs. Visit your favourite farm stands and markets for fresh, local produce. Enjoy all the warmth, beauty, and bounty that spring ushers in.
