Reawaken mealtimes with fresh spring flavours
Warm evening breezes. Fresh flavours. Bright colours. Ah, the exhilaration and promise of spring. The whole world lightens up as we welcome the new season. Along with the fresh spring air comes the delicious glory of baby vegetables and new herbs. Fresh from the garden or your local farmer’s market, these eager new arrivals tempt you with the promise of their delicate, aromatic flavours.
Here is a look at some of the best spring flavours to help you blossom in the kitchen.
Asparagus
At this time of the year, bundles of fresh asparagus with spears anywhere from pencil-thin to as thick as your thumb, start showing up in local farmers’ markets. Asparagus is an excellent, seasonal choice to pair with ham, grilled lamb, or roasted poultry. It works well as an appetizer or as a side dish. Try asparagus sautéed in olive oil with freshly grated Parmesan cheese and lemon zest. Pair asparagus with smoked salmon and egg for tasty appetizers. Top tender asparagus spears with sauces such as a mandarin-pepper sauce or a maple mustard vinaigrette. Make an asparagus soup. If you’re expecting a crowd for brunch, Schneiders Ham, Asparagus and Cheese Strata is the perfect dish as you can prepare it the night before. For a quick and delicious lunchtime meal, try Schneiders Turkey and Asparagus Rolls.
Spring radishes
There are two varieties of radish plants: spring radishes and winter radishes. Spring radishes are fast growers that are harvested, as the name suggests, in the spring. They come in red, white, pink, and black and have a more subtle flavour than winter radishes that take a longer time to grow. Simply wash and enjoy – spring radishes are best served raw.
Fresh lettuce of the season
Most lettuces love cool weather and are quick to grow. You will certainly find an abundance of these leafy lovelies in farmers’ markets early in the season. You can also grow lettuce in your own garden or in flower boxes. Nothing tastes fresher and sweeter than a spring salad just picked from your own garden. There are five distinct types of lettuce: the well-known leaf (also called loose-leaf lettuce), Cos or romaine, crisphead, butterhead with its tender, soft leaves and delicate sweet flavour, and stem (also called asparagus lettuce) that is used mainly in stewed, creamed and Chinese dishes. A fresh spring lettuce mix with shredded baby carrots, sliced cucumbers, red cabbage and cherry tomatoes makes a delicious side salad. This Schneiders Bacon Lettuce and Tomato Salad is satisfying enough to serve as a main course or can be enjoyed as part of a light spring meal.
Mint
There’s no doubt that it’s spring when you see this hardy perennial herb popping up all over. The aromatic mint is comprised of more than 30 species and hundreds of varieties. Spearmint, with its fuzzy, bright green leaves is the most popular variety and is often used in savoury dishes, while its bolder cousin, peppermint, is perfect for candy and dessert. Spring potato salads perk right up with the addition of chopped mint leaves. Try Schneiders Greek Crusted Chicken Breasts served with lemon-flavoured rice and minted chutney. Then wash it down with a refreshing glass of iced mint tea.
Spring ham
Another welcome taste of the season is spring ham. Hams that have been smoked over real hardwood fires, such as Schneiders hams, are incredibly tender with a rich, buttery, smoky flavour. Pairing a spring ham with the fresh bounty of the season offers up endless possibilities for delicious dining. Here are three of our favourite ham recipes: Schneiders Apple Cider Glazed Ham, Schneiders Cranberry Orange Glazed Ham and Schneiders Honey Apricot Glazed Ham.
So what are you waiting for? Head to your local farmers’ market or start growing your own vegetables and herbs. The culinary delights of spring are ready to be enjoyed.