It's officially spring now, but there is snow on our front porch. What is with that? I am ready to welcome spring in with a revamp to my menu, whether the weather cooperates or not. While winter menus call for hearty, filling, and warming fare, spring calls for lighter, fresher dishes that celebrate the (usually) brighter and warmer weather. 


Chickens start laying more eggs, green growth is everywhere, and many delicious, local vegetables are seen for the first time in farmers markets. 


Here are a few recipes I want to see on my table in the next few weeks that utilize in-season produce and foods. 


1. Traditional Nettle Soup: You can either harvest your own nettles, or buy them at certain farmers markets. They are incredibly nutritious, and find their rightful place in a soup. 


2. Roasted Asparagus with Mushrooms and a Lemon Butter Sauce: (Pictured above) One of our absolute favorite spring dishes. It's a perfect mix of earthy mushrooms, savory asparagus and bright lemon. 


3. Wild Arugula Salad with Garlic Croutons: We love arugula and it is at its best this time of year. This simple salad gently enhances its spicy flavor. 


4. Garlicky Wild Fiddlehead Ferns: This wild food is amazing, and they are only available in the spring. I love, love, love fiddleheads. This recipe provides a simple way to prepare them. Make sure you don't eat them raw, though! 


5. Eggs, eggs and more eggs: Last week I shared 10 recipes to celebrate the mighty egg. They are a "seasonal" food too, as chickens lay many more eggs in spring. 


What dishes are you looking forward to this spring? 

Spring food on my menu
Between eggs, nettles, fiddleheads, arugula and other in-season foods, we have a lot to enjoy right now. Here are some of the spring dishes on my menu.