The spring is such a great time for veggies. Artichokes and sugar snap peas are always a favorite. Nothing tastes better than sugar snap peas freshly picked. I hardly do more than eat them raw because I just can’t help myself.
I’m looking forward to rhubarb this year. It’s a highly underrated fruit. I love the tartness. Last year I went on a rhubarb bender and made a lot of different dishes. If you can find it, then it’s worth trying. I luckily found a vendor at my farmers market that has it consistently throughout the spring. Just beware of the green tops. The leafy green tops are poisonous and need to be removed. Only the stalks are edible. Most markets will remove the tops in advance but it’s good to know if you decide to grow it in your garden.
On a side note, I’m still on maternity leave. Unless I have the most well behaved newborn EVER and I suddenly develop a super human strength where I no longer require sleep, I’ll still be posting once a week throughout May. I realize that the recipe posts have only been coming every few weeks and I apologize. That being said, as I was waiting for baby I was able to taste test a bunch of recipes. I have a bunch of great recipes that just need to be photographed and posted to the site. I can’t wait to share them all with you. I have a few recipe posts scheduled in the coming months but in the meantime, I hope you enjoy the other posts like my continuing series on my Front and Backyard Renovation (the backyard reveal coming in May), Seasonal Produce Guides and Maternity Must Haves.
- Strawberry Rhubarb Panna Cotta
- Rhubarb Margarita
- Rhubarb Tart
- Strawberry Rhubarb Mint Julep
- Strawberry Rhubarb French 75
- Strawberry Rhubarb Simple Syrup
- Roasted Red Pepper Pasta with Artichokes
- Grilled Artichokes with Roasted Jalapeno and Cilantro Aioli
- Mediterranean Pasta Salad
Sugar Snap Peas
Are you eating seasonally? If so, be sure to snap a photo of your dish and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!