I am writing this on March 20, 2015 at 6:40PM. In eight minutes, it will officially be spring. The equinox will have occurred.
I always think of spring and daffodils. Those first brave crocus, of course, followed by fields of tulips. Warm afternoons with yellow sunshine and bright new green leaves.
I’m looking out my window. There is a Winter Weather Advisory in effect until tomorrow morning. The snow is four inches deep but it is hard for the snow to accumulate because the wind is blowing sidewise in the wind that has our windows rattling. Too much wind for a spring kite afternoon. Try as I might, I can’t see one damn daffodil.
Suzen went to college at SUNY Buffalo. She graduated and has never returned to Buffalo, not once, not even for the wings. Mention the word “Buffalo” and she goes fetal. She mutters something about “the snowdrifts” and begs not to be returned. I feel very badly for her, and, on this first day of spring, she is beside herself. She curses the snow and wonders if some tectonic shift has brought Buffalo closer to New York City. She shivers.
All Suzen and I can do is hope and pray. And plan. Soon, not too soon, but soon, we will have spring and we will have the early bounty from our farms and gardens. Curtis Stone has a wonderful new book — Good Food, Good Life — that contains some lovely spring inspiration. Here is the perfect, penultimate spring recipe: Quick-Braised Spring Vegetables. As you can see from this photo from the book, it’s a recipe worth waiting for.
Suzen and I are waiting. One snowflake at a time.
Look on tomorrow, Monday, for a review of Curtis’s great new book!
This recipe calls for fava beans. Here is Curtis’s note on using these beans and the trick involved in getting a lovely flavor:
FAVA BEANS PREP
Fava beans have an inedible pod and an outer skin that is only edible when the beans are very young. To prepare fava beans, remove the beans from the pods. Next, bring a large pot of water to a boil. Add the beans and cook for 30 seconds. Immediately transfer the beans to a bowl of ice water. When chilled, drain the beans and, using your fingers or a small knife, peel the outer skins from the beans.
Quick-Braised Spring Vegetables
Yield: serves 6
Ingredients:
- 1 spring onion or 4 scallions, trimmed and sliced
- 2 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 3 tablespoons low-sodium chicken broth or water
- 8 ounces asparagus, woody ends trimmed, stalks cut into 1 ½ inch pieces
- 1 cup shelled fresh fava beans (from about 1 pound pods), peeled, or sugar snap peas, trimmed and halved crosswise
- 1 cup shelled fresh English peas (from about 1 pound peas in the pod)
- ½ head escarole, torn into bite-size pieces (about 2 cups)
- 3 cups loosely packed baby spinach leaves
- ½ cup loosely packed fresh basil leaves
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice Kosher salt
- 1 tablespoon finely chopped fresh chives
- A small chunk of Parmesan cheese, for grating
Preparation:
In a large heavy skillet, combine the spring onion, garlic, oil, and broth and bring to a simmer over medium heat. Cover and cook for about 2 minutes, or until the spring onion softens slightly.
Add the asparagus, fava beans, and peas and sauté for about 2 minutes, or until the beans and peas are heated through. Add the escarole, spinach, and basil and sauté for about 2 minutes, or until the escarole wilts and the asparagus is crisp-tender.
Stir in the lemon zest and juice. Season to taste with salt. Transfer to a serving platter. Sprinkle with the chives, grate the Parmesan over, and serve immediately.
Source: Curtis Stone Good Food, Good Life by Curtis Stone [Ballantine Books, 2015]