The Meal That Welcomes Spring

Categories: • Seasonal Food • Spring Season • Gardening • Edible Flowers

What better way to welcome in spring that by hosting a cookout that features all the spring flavors! That's right! There's nothing like the taste of newly harvested fruits and veggies & there's nothing like spring time tastes that sizzle on the barbecue grill either!

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When the azaleas start to bloom so springs

forth the fresh foods of spring.

Seasonal Food for this menu

Seasonality of food refers to the times of year when a

given type food is at its peak, either in terms of harvest or

its flavour. This is usually the time when the item is the

cheapest and the freshest on the market. The food's peak

time in terms of harvest usually coincides with when its

flavour is at its best.

• Artichoke • Asparagus • Bamboo shoot • Carrots

• Cauliflower • Celery • Kale • New potato • Onion

• Parsley • Radish • Spinach • Watercress • Rhubarb

• Kokanee • Skipjack tuna • Chicken • Strawberry

Spring Meal Menu

Beverages:

Strawberry lemonade or tea made with strawberries is

the perfect mixed drink for a spring cookout.

Lemonade. It is made with lemon juice, water, and sugar.

There are countless recipes and most people prepare it to

their specific tastes. Sometimes slices of lemon are added,

especially if it is being prepared for guests or dinner parties.

Take advantage of fresh season strawberries by making

pink lemonade with strawberries. Strawberries are a

natural souce to make the pink color, which also affects

the taste. You can use strawberry juice or puree, strain

the seeds out and mix it in.

Meat:

Grilled patties made with either salmon, tuna or chicken:

mixed with spring veggies like carrots, celery & onion

tastes wonderful! Baste it in BBQ sauce while grilling and

you have a sweet smokey taste that goes perfect with the medley of spring veggies.

• onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

Vegetables:

Artichoke: A favorite vegetable dipped in hollandaise, vinegar, butter (butter recipes) (butter sauce recipes), mayonnaise, aioli, lemon juice or other sauces.

•

Asparagus: A favorite quickly grilled over charcoal or hardwood embers. Wrap it in bacon and you have another favorite appetizer. Or plate it as a side dish and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise.

•

New Potatoes: Add a side of new potatoes covered in butter & parsley. Bake them in the over or bake them in the grill while the meat is cooking and you have a meal fit for welcoming spring.

•

Carrots: Carrots can be eaten in a variety of ways. Serve them raw with your favorite veggie dip. As a main

dish they may be chopped and boiled, fried or steamed, and cooked in soups and stews. We love them cooked on the grill, simmering in butter and wine.

• Caramelized carrots on the grill

Dessert:

Grated carrots are used in carrot cakes, as well as carrot puddings.

Strawberry Uses: In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in such things as cereal bars. Strawberries are a popular addition to dairy products, as in strawberry-flavored ice cream, milkshakes, smoothies, and yogurts. Strawberries and Cream is a popular dessert, famously consumed at Wimbledon. Strawberry Pie is also popular.

• Strawberry Shortcake

• Strawberry Rhubarb Pie

Herb

Parsley

The two main groups of parsley used as herbs are curly leaf (P. crispum Crispum Group; syn. P. crispum var. crispum) and Italian, or flat leaf. Curly leaf parsley is often used as a garnish. In modern cooking, parsley is used for its leaf in much the same way as coriander (also known as Chinese parsley or cilantro), although parsley is perceived to have a milder taste. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish, with potato dishes (boiled buttered potatoes or mashed potato), with rice dishes (risotto or pilaf), with fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash).