Spring Awakening

With Spring comes a new array of all sorts of things. Weather changes. Fashion trends emerge. Attitudes change . Gone is the gloominess and heaviness associated with winter. Everything now turns to a freshness that is welcoming With that is Spring cuisine. More fruits and veggies are being showcased. Different kinds of meats arre once again in the spotlight. It;s a refreshing spin and also a welcoming one . One of the biggest changes is the reemergence of asparagus. An old saying goes when you see i in the market, then it must be Spring. There's nothing like these deliciously tangy stalks bursitng with flavor and vitamins. Asparagus are good grilled, and along side any Easter ham or lamb. They are also phenomenal boiled and then topped with melted butter, Parmesan cheese and sliced hard boiled eggs. Another trend I'm excited about is the return of nectarines and peaches. We've been surviving on bananas and apples for so long. It's just wonderful seeing other fruits making an appearance. Of course Spring brings lamb. It's a staple for both the Orthodox,and Catholic Easter along with for Passover. Many cooks prefer just getting a aside of it for their holiday dinners. You can go a different route and serve lamb chops. This is great because it cuts down on leftovers. Another meat making a reemergence since Christmas is ham. Ham is almost always served in most German homes for Easter. however it usually is now accompanied by seasonal greens as opposed to the usual baked beans and potato salad. A favorite dinner is a fresh roasted ham with asparagus on the side. Spring is here and with it an emergence of fresh and tasty fruits and vegetables. There's also a different way of cooking too, with emphasis on lighter fare. Welcome the new season with the foods that are best associated with it.