If you have never lived through a bad East Coast winter I don’t think you could understand the ridiculously giddy elation that comes with the first hints of Spring. You act differently, you find yourself with ADD like symptoms. This is when people skip class or call out from work, find themselves driving past their home exit just because the sky is blue and there is a good song on the radio. I am getting a jittery feeling in my belly just trying to describe the feeling to you. In short, it is incredible, or at least it was for me. This is also a pretty good indication of just how much I hated winter. Here lies my dilemma, was my love of Spring tied to my hatred of Winter or can I still experience Spring in the same manner here in mild
I will admit that the intensity of my emotions as Spring arrives is not at the height that it would hit in
, but my emotions are also not swinging so wildly from one extreme to the other. New York ’s winter never dragged me so far from my Spring bliss, so, though I find myself thrilled by the season, it is not the same overwhelming experience as I am used to. I can’t say I am disappointed by this. Sacramento
There are a few foods that I associate strictly with Spring, and I look forward to them all year. Artichokes and asparagus are at the very tippy top of that list, the first time I would see asparagus at the market in
would be the first time I could breath properly. Here it is a little different, my two favorite veggies snuck up on me, I was not even ready for them. The official first day of Spring had not even arrived yet, and in New York forecasters are still droning on about yet more snow, and yet here in New York there they are, the trumpeters of Spring. I can now add Strawberries to my list as well, apparently here in Sacramento they are one of the first signs of the change to the season as well and I am happy to welcome them. Sacramento
Roasted Baby Artichokes
I leave this recipe pretty vague intentionally, you can do a lot of tweeking with this and have great results, so enjoy!
After following this very handy tutorial for trimming baby Artichokes from Saveur
Toss your baby chokes with some salt and olive oil and chopped garlic and roast in a 400 degree oven until tender (covering with foil part way through if they start getting too brown)
I recommend tossing in a few cloves of unpeeled garlic, the experience of breaking open a roasted garlic clove with your teeth is one that should not be missed, the creaminess and flavor of the garlic is incomparable.
Eat these as a side as we did, or toss them with some pasta, either way they are great!