Spring

foxglovesElegant…purely elegant is the word that comes to mind when I think of foxgloves and delphiniums. Very similar in appearance and growth habit, these two garden goodies are excellent additions the spring tableau and fantastic in arrangements.

Digitalis purpurea is the Latin name for foxgloves. The genus Digitalis gathers its name from the ease of which one’s fingers, or digits, can be capped by the floral bells cascading down their stalks. In literary lore, a fox could slip its paws into the bells and use them as gloves - thus the common name. I bet Beatrix Potter had something to do with that. Pinks, creams, lavenders, lilacs, yellows, peaches, and speckled mixes of them all abound in the foxglove color range.

As for other uses besides gorgeous garden elements, the Digitalis genus is used in cardiology to create several types of heart medicine and even some neurological medicines. Quite amazing considering the whole plant, roots, leaves, seeds, and stems are toxic! The pharmaceutical positives are extracted from the leaves…somewhat akin to using snake venom for medicine or a flu vaccination. Don’t worry about the toxicity…just don’t eat them!

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ramp.jpgEvery year with the arrival of spring comes the short-lived season of ramps. From about April to May ramps are available in farmers' markets in the Northeast. Here people go crazy over ramps. Sometimes I wonder why they're loved so much. Last year I cooked and pickled ramps for the first time and grew very fond of them. Ramps are unique in that they're harvested from the wild. If you know where to find them or know of a forager who can find them for you, then you're very lucky to get them for free. But the rest of us have to buy them at the market.

This past Saturday I visited the Union Square Greenmarket and was excited to find ramps still available at one of the market's best stands. Mountain Sweet Berry Farm is know for their stellar ramps. You can't miss them, they have a very large ideas board on display that includes recipes for ramps from local chefs. So if you're ever in the city this month, stop by the market and look for the long line of customers and the board of famous scribbled recipes. Not only will you grab a bunch of these unusual edibles, but you might pick up a few new cooking ideas. Read more about ramps and see the board in this great article at Leite's Culinaria.

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linguineEvery Friday night I like to do pasta night. I love pasta dishes because they're quick to make and so satisfying to eat. And they don't at all need to be complicated. Sometimes all you need are a few pantry staples like canned tomatoes, capers, or olives to make a delicious sauce that doesn't take hours to cook. That's the true appeal of pasta.

Oftentimes when I don't feel like eating meat I'll whip together a vegetarian-style pasta or I'll make a quick Carbonara. Other times I'll make pasta with fish, adding seared cubes of fish to finish cooking in the sauce—you'd be surprised how wonderful fish is with tomato sauce. This recipe for pasta with swordfish is one of my favorites.

The best part about this recipe is that you use one pan (not including the pasta pot). Start by making the lemon and parsley crumb topping. Then wipe out the pan and sear the fish. And finally make the sauce and cook the pasta. Once it's all done, add the fish back to the pan along with the pasta to let the flavors mingle. Serve the pasta sprinkled with the crumbs instead of grated Parmesan, since cheese on fish is frowned upon by Italians (and I happen to agree with that assessment). Enjoy this dish for dinner any night—it's also great for Lent.

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beets.jpgLos Angeles is shedding its winter coat, the birds are singing; Spring has boinged in like Zebedee. The farmers markets are jam-packed with citrus, strawberries, golden beets and asparagus.

I got four bunches of gorgeous, small, round radishes for $2, two bunches of sweet peas for $4 and tiny beets in every shade of pink and gold. 

Fifteen old friends came to supper last night, a Clein + Feldman reunion.  It was, of course, just as if twenty years hadn't gone by: everyone looked the same, sounded the same, but maybe wiser, greeting each other as if we'd been in the office together just yesterday.

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pastasalad.jpg Who doesn't love a good tangy pasta salad?  I have tried many, many recipes over the years and I have to say I like the idea of antipasto meets pasta salad.

Every bite is something different, I love that; crunchy cucumbers, salami, artichoke hearts, kalmata olives and especially the smoked mozzarella.  It's quite the yum factor.

This salad is best when made and dressed a day ahead so the flavors can marinate.  If you don't have the time to do that, adding a generous splash of red wine vinegar just before serving gives the salad the same bright, tangy flavor.

Make it now or for an upcoming picnic. You will love it.

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