Serious Eats: Talk

Weekend Cook and Tell: Spring Greening

Welcome to the Weekend Cook and Tell. Every Wednesday we leaf through the food sections of various national newspapers to create a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.

After one of the longer winters in recent memory, it looks like spring has finally arrived and with it all of those lovely spring greens we have all been day dreaming about. The inspiration for our Weekend Cook and Tell this week comes from Leslie Cole of The Oregonian. Cole wrote a wonderful piece about discovering some of spring's lesser-known greens. Cole sees early spring as the ideal time to get to know some of the less common greens that start sprouting up this time of year, namely broccoli rabe, pea tendrils, green garlic, and fiddlehead ferns.

This time of the year it's really a joy to eat your vegetables and for this week's challenge we would like all of you to take advantage of the spring greens that are becoming available. Whether it's ramps or rhubarb, baby artichokes or tiny turnips, we want to hear all about your spring vegetable inspired meals.

Show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your greenest photos, recipes, and dishes next Wednesday.

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