Thanks to Red Fire Farm for providing their CSA members with PYO strawberries and peas this time of year.
Rhubarb makes a sublime drinking vinegar. Blend with crisp ginger beer and garnish with citrus and thyme for a perfect porch drink during rhubarb season.
Turn this drinking vinegar into a gorgeous pink cocktail, add to your lemonade, or just serve mixed into a glass of plain seltzer for a tart, refreshing, warm weather beverage.
Recipe adapted from Smitten Kitchen’s Almond Rhubarb Picnic Bars.
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.
Classic combo. Super simple scones. Recipe from King Arthur.
Recipe slightly adapted from The Spice House. A lovely blend of cinnamon, orange, and pecans.
Recipe adapted from Ina Garten. Original recipe calls for a maple glaze, which I find totally unnecessary. The addition of orange zest, extra cinnamon, and definite use of walnuts is key for my taste.
The grapefruit fennel combo is so lovely, especially with the saltiness of feta, but the feta can be omitted for those who prefer no dairy.