spring kitchen

We are finally getting more much-needed rain, & the views outside our kitchen window are exploding with color & texture against a soft, grey sky. 

Fiddleheads have shown themselves, one of the much anticipated springtime edibles that appear for just a short time: tender & tangy little curled up ferns, picked right before they unfurl. Steamed & tossed with minced garlic, crushed toasted sesame seeds, toasted sesame oil, tamari & a dash of mirin is my new favorite preparation, while our traditional approach, sautéed with butter, white wine, garlic, fresh parsley, & a dash of lemon juice, is a close second. The bounty begins...