Photograph courtesy of Cheeses of France Spring is naturally the season of new beginnings, and during these warm days rife with optimism, I like to think about all the wonderful things this season kicks off. Spring harvest, baseball, the first days of the rest of a college graduate's life, and of course the effective start of cheese season. In this third installment of Cheese 101 (we've already covered blues and Alpines), we take a detailed look at some of the best cheeses for spring—the aged goat cheeses—largely inspired by the "chèvres" of France's Loire Valley....
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Compared to our West Coast brethren, the fresh picks in the Midwest still look slim. Sure, we have the odd morel (expensive!) and asparagus a-plenty, but compared to the West Coast’s plethora of spring greens and fava beans and the East Coast's odd eggs, we’re still waiting for something to get really excited about. And that’s when you can find an open market. In Columbus, Ohio many of the markets I relied on last year haven’t even opened yet (most open next week, I’ve heard). Of the ones that are, I had the most luck at the Saturday morning Farmer’s Market at the North Market. Even though half of the market was filled with potted plants and loads of...
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In addition to regular greens like spinach, arugula, and romaine, the San Francisco's farmers' markets are terrific for finding greens that are not quite so common—like pea, beet, and radish greens.
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I live in San Francisco, so let's be honest: it's not like I just survived through a long, hard winter. Not as long and hard as some of you have. Through the shortest days, we still have lettuces and citrus, year-round markets, and quite a variety of fruits and vegetables. But even the heartiest locavores among us get a little weary of butternut squash and stored apples and canned tomatoes. Enter Spring.
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From the Union Square Greenmarket: ramps, radishes, and asparagus. Photo by Gordon Mark. Some people think crocuses herald spring's arrival. Serious eaters in New York City wait for the arrival of ramps, radishes and asparagus at the Union Square Greenmarket to acknowledge that spring is really here. Happy Spring, Serious Eaters....
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