Diggin' the fresh crops

FOOD & DRINK > FEATURES

Locally grown veggies are a sign the new season is here. Let the search for baby carrots, fresh peas and other spring greens get under way.

By Phyllis Stein-Novack

Add Comment | Comments: 0 | Posted Mar. 26, 2009

Spring officially has arrived. Now the hunt for fresh, seasonal vegetables begins.

We sometimes must wait until mid-April for fresh sweet peas, local asparagus and baby carrots. I find frozen vegetables are a fine substitute in early spring.

I adore peas. I love to sit at my kitchen table and liberate them from their pods. The French have numerous recipes for this veggie; one includes fresh mint.

When I was a little girl, George, the Greek-born chef at the Tavern in Merion, served baby carrots doused in butter with a generous dash of Grand Marnier. Look for this orange vegetable with its tops intact. I find the peeled, bagged variety lacks flavor. If you cannot find them, just slice up a few thin, regular-size ones.

New potatoes also hail the arrival of spring. I am constantly looking for fresh ways to prepare them. The French sometimes add mint, giving the potatoes a refreshing flavor.

Local baby spinach soon will be in our markets. A few weeks ago, The New York Times ran an article about first lady Michelle Obama's preference for organic and locally grown fresh fruits and vegetables at family meals. The article stated a good amount of the produce at those dinners comes from Pennsylvania farms. Last week, a recipe for No-Cream Creamed Spinach ran in the paper's food section. It was created by White House chef Cristeta Comerford.