I love Spring.  I mean really, who doesn’t? Everything is blooming, flowers and trees of the like.  The mood and the air changes from the darker, heavier days of winter and we begin to shed our layers, external and internal.  There’s a palpable shift in energy in our relationships, often our jobs, and of course the most glaringly obvious place (at least to me!), the farmer’s market.

With warmer temperatures comes a bevy of some very special seasonal produce.  These items have a tiny window of life – they thrive at their peak and then they’re off again until next Spring.

Before I know it these guys are gone from the markets, so this year I wanted myself, and my Bella Beauties, to be prepared for these vegetable gems to show up on weekend shopping trips.

Here are the Special Spring Produce:

Garlic scapes: These green alliums are the curled flower stalks of traditional garlic.  They add a light garlic bite and awesome crunch to any dish and go especially well in stir-fries and salads.  An economical option, you can usually snag a large amount of these guys for very little moolah.

Ramps: These wild leeks are a personal favorite of mine as they are easier to clean than traditional leeks and add that special something to any dish.  The flavor is quite pungent so you only need a small amount to go the distance.  The root and leaves are both delicious, so use the entire plant in your cooking.

Morels: This intensive cone-shaped spongy mushroom has some of the most mushroomy flavor one could ever hope for in a mushroom.  With a short season and hefty price tag these guys are worth the luxury vegetable splurge from time to time. Store them in a paper bag and use quickly after purchase.  They go especially well with another spring favorite, asparagus.

Fiddleheads: The most exotic of the bunch (and certainly the coolest name), fiddleheads are the tightly wound coils of ferns and are a delicious spring delicacy. They are a crunchy vegetable and taste a bit like a woodsy asparagus with a hint of spinach.  Be sure to rinse them well and I recommend blanching them before adding to any dish.

Spring Bounty Pasta

Ingredients:

½ package of pasta, preferably brown rice or whole wheat

1 bunch of garlic scapes, chopped

1 bunch of ramps, chopped

1 cup of morels, well cleaned and chopped

3-5 tablespoons olive oil

Juice and zest of 1 lemon

Salt and pepper to taste

½ cup fresh basil, torn into small pieces

Freshly grated parmesan cheese (optional)

Directions:

1. Cook pasta according to package directions in an ample amount of salted water (water should taste like the ocean). After cooking drain pasta and reserve 1 cup of pasta water.
2. In a pan sauté garlic scapes and ramps in olive oil until golden brown.  Season with salt and pepper.
3. Add chopped morels and continue to cook another 3-4 minutes until mushrooms are soft and cooked through.
4. Add cooked pasta to vegetable sauté.  Add a drizzle of olive oil, lemon juice and lemon zest and combine well.
5. Add additional pasta water as needed to form a sauce and add parmesan cheese now if using.

Season with additional salt and pepper and serve!