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The ground is Yolo County is warming, seeds are germinating, plants are thriving, apple and walnut trees are blooming, the almond crop has set, along with the cherries, apricots, and prunes. Alfalfa and wheat fields are green and the first processing tomatoes have been planted. It looks to be a good year.
Right now, the earth is yielding up baby roots, young pods, stalks and leafy greens, encouraging us to make our menus become light, like spring itself. Many of the spring vegetables are fleeting, having only a short season, like fava beans, green garlic, and asparagus, so now is the time to use them in every way. Pastas, risottos, gratins, or simply steamed.
There is even an event to celebrate asparagus season. Slow Food Yolo has an event on April 5th at Durst Farm, where you can come and sample asparagus cut right from the fields, along with grilled lamb, and purchase directly from the farm. It doesn’t get any fresher than that. For more information, go to www.slowfoodyolo.com
Kumquats are a special seasonal fruit, so make the most of these as well, perhaps poaching slices in sugar syrup to serve over ice cream, or adding them to a salad of greens. Soon we will have local strawberries, followed by cherries and apricots. Spring fruit season is coming!
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