Spring

How can anyone resist tart and tiny kumquats, sitting so cute and bright in the produce department at the grocery store? They just look happy. I buy them every year as soon as they make their first seasonal appearance. I never have a plan for them when I set them in my basket, but it doesn’t matter. I buy the organic kumquats, rinse them well and, after I’ve cut the stem ends off, I pop them into my mouth one after the other, as if they were orange jelly beans.

Yes, these little cuties are totally edible, although they do have seeds hiding inside that seem large for such a tiny fruit. To remove seeds, slice kumquats in half and squeeze them gently and the seeds will pop out.

The skin is tender and sweet, while the flesh can be dry and very tart, compared with oranges. Kumquats that are soft will be less juicy, but they are perfectly acceptable for most uses. Store them in a plastic bag in the fruit drawer of the refrigerator for up to three weeks. One kumquat has about 12 calories and is a good source of vitamin C.

Pesto isn't just for basil, though traditionally that's what pesto is made of. The word pesto itself means "pounded" in Italian. Famous in Genoa, the pesto of basil, pine nuts, Parmesan and olive oil is a delicious sauce on pasta. But many herbs and/or greens can take the place of basil to create a flavorful pesto. In the past I've made it with parsley, cilantro and even ramp greens. This time I've made a pesto from radish greens.

It may sound crazy but I love using up every last remnant of vegetables. It's not unlike saving vegetables scraps for stock. I mean why throw anything away when it's good for flavor? Radish leaves are not only on the radish for show, they're very much edible as a pesto or even sautéed and tossed with pasta. They offer up a unique fresh and peppery flavor that enlivens the palate.

The next time you buy a bunch of radishes, save the greens and use them—you'll be pleasantly surprised. Try the pesto spread on sandwiches, mixed into pasta, or used as a sauce on pizza in place of tomato sauce.

These mini mint puddings sprout to life with their mint seedling growing out the top and ground-cookie dirt sprinkled on the surface.

What a great way to celebrate Spring with these cleverly disguised desserts.  Pour pudding into votive candleholders and serve with wooden "plant marker" spoons. 

Perfect for April Fool's Day!

The kids will love these but so will adults.  You can easily use your favorite recipe, adding mint extract at the end or try this one, it's delicious!

I love unique spring vegetables—it's the reason why I write about such things like ramps and fiddleheads so much. For me there's nothing better than combining my favorites in one recipe to celebrate the spring season. Ramps on their own would make a particularly good soup. But looking for a contrasting flavor to pair it with, I thought of sorrel. With its tart and citrusy flavor, the leafy green is a perfect foil for pungent and oniony ramps.

This season the weather hasn't really brought us much of a warm spring just yet. Instead we've gotten endless chilly days, but luckily those days present us with the perfect opportunity to eat spring soups. Rich flavored, creamy soups are the best way to soothe and satisfy when you need uplift on a cold day. And say if suddenly the weather turns for the better, these types of soups are also great chilled on a warm day.