Soon, very soon, we will smell the dirt of the tiny new potatoes and taste earthy sweet pea shoots; the lemony tang of sorrel and the first strawberries. That’s what we crave in May and June.
recipes
Days get longer, green shoots start appearing in the sea of last year’s leaves and yellowed grass. It happens quickly—the rhubarb is tiny nubs then full stalks three weeks later. Chives spring up almost instantly, radishes follow.
Time to ease off the root veg. Instead, enjoy the fresh spring flavours of asparagus, radishes, ramps and strawberries.
Edmonton chefs and cooking instructors welcome the season with recipes brimming with fresh spring flavours.
Chefs Roger Letourneau and Christine Sandford version of the French classic is a tasty oozy delight
Adapted from the classic shortbread recipe by Smitten Kitchen. Deb Perelman (Smitten Kitchen) uses a nifty technique to cut the shortbread in the pan
Gunnar says it’s the fresh ginger that makes this one a winner
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This lively salad is adapted from a recipe in Pucker, the wonderful citrus-themed cookbook by Calgarian Gwendolyn Richards