Blue skies, sunshine and tree buds mean the ground has thawed and springtime is upon us. We are knees deep in planting season and are looking forward to juicy berries and fresh salad greens that will be on our plates and then in our bellies soon! Here are some fresh new recipe ideas to hold you over until berry season really begins. Keep your eyes peeled when you are shopping, because you can find some of these recipes on our store floor, right now!
A sure sign of spring, Vermont fiddleheads are the edible curly tips of the Ostrich fern. They actually get their name from their unique look—the curled tops look like the handle of a fiddle! Try out this delicious spring pesto recipe.
Simple and herbaceous, this recipe sings notes of springtime.
Dress up simply broiled asparagus with this luscious lemony, tarragon aioli. This dish is a delicious side for poached or baked tilapia or salmon or served with a hearty grain-based pilaf or salad.
Packed with spring flavors, you can get creative and substitute your favorite vegetables like broccoli, tomatoes and/or peppers!
Try this new springtime special! The ginger in the purée and arugula on top add a unique, spicy bite. Make it your own by substituting pesto for the base and add any of your favorite spring vegetables for toppings.
Rhubarb time! Rhubarb is tart so pairing it with a dessert or blending it into a drink makes for a good choice!
This drink is a refreshing spring tonic, and so much better for you than other sodas! If you're tired of using rhubarb in the same old way, give this easy-to-make soda a try.
To round out our round up, here is a light and spring cheesecake, delicious with local cottage cheese. Use Midel Gingersnaps for the crust.
Can’t get enough? Here are more recipes to explore. We are excited to be switching up our summer class listings and spending more time outside enjoying the warmth, check our upcoming classes and events here!