As a personal chef in Charlotte North Carolina, I'm lucky that spring starts a little earlier for us here. Our farmer's markets are already lined with all the shades of green and pops of pinks and purples throughout. It is the optimal time to add diversity to your plate, make an abundant salad, or start some preserves. Spring's flavors transport me to my roots and reconnect me with my Italian heritage, as this is the season when many of our essential produce start to flourish, and we discover ways to preserve them year-round.
The first sign of spring for me are artichokes and I love preserving them in olive oil to age them and make their flavors last. The delicate process of cleaning and preparing artichokes really speaks to me. It is about taking a step back, taking things slow, and savoring the simple moments in life. Their nutty flavor matched with buttery texture is what I believe is so coveted about artichokes, and they truly get better with age when preserved.
Fava beans are a favorite spring green! Though cleaning them can be daunting, a personal chef can transform them into a culinary delight. They add bright color and rich flavor to salads, crostini, or pasta, and are packed with fiber and protein. Their versatility and health benefits make them a cherished spring ingredient.
Fruits are a cornerstone of North Carolina produce, and we get our first tastes of them with berries. While every resident is sitting on the edge of their seat waiting for early summer strawberries, it would be a shame to discount their slightly tart sisters, blueberry and raspberry. Adding depth of a color to dishes, a nourishing snack, or paired beautifully with citrus on dessert, they are coined a super food for good reason. A surprising way to include them on your spring menu is by creating a salad dressing with either. The sour notes are a perfect substitution of vinegar and the sweet flavor can help lower added sugar. Not to mention, this is a wonderful way to increase their longevity so you can enjoy them throughout summer and brighten your fall.
Garlic, a key ingredient in Italian cooking, emerges in spring as green garlic. This milder, sweeter version is perfect raw and resembles a leek or green onion. Its short season and limited harvest make it a farmers market treasure. Let your Tiny Spoon Chef add its classic essence to your meals for a gourmet touch.
For the perfect spring salad, I choose chicory to balance sweet and buttery flavors. Radicchio, endive, and escarole add a bitter crunch and vibrant colors. Grilling enhances their flavor with caramelized notes. Endive is ideal for serving Fava Bean Puree, offering a crisp, gourmet touch.
The art of enjoying spring produce is in finding a way to make it last. After defrosting from winter, it's easy to allow these limited items to breeze on and off our menus. Adding multiple seasonal produce items to your busy lifestyle can increase gut health and add an exciting boost of flavor and texture. So, the next time you're strolling through the farmer's market on a Saturday afternoon and see something exciting, Tiny Spoon is here to add it to your custom menu!
Written by Chef Emily