With its fresh garlicky smell wild garlic (also called ramps or ramsons) has an unmistakable scent in woodlands and forests in the spring months. Preferring to grow in shady and damp conditions, the wild garlic season begins in late winter and lasts until the end of spring. You might consider foraging for them or seek out a farmers’ market that may sell them. Ramps are definitely a seasonal delight.
I like to prepare strawberry shortcakes like a regular cake by baking the layers in standard round cake pans and then filling and topping them with whipped cream and fresh strawberries. The end result is so pretty and so delicious. What a nice way to celebrate spring!
Celebrate spring and serve this delicious vinaigrette on salads.
Leek soup gets a spring upgrade with asparagus.
This bright green soup showcases the flavor of peas, mint, and garlic homemade croutons.
Scones are made in one bowl and are practically foolproof. Tender and buttery, these English style pastries are similar to a fluffy biscuit and make a great canvas for sweet berries. Serve on their own or with butter and jam.
If you thought you could never prepare fresh artichokes at home, think again. This simple and delicious recipe is sure to become part of your regular springtime rotation.
Spring fiddleheads are delicious sautéed with butter and ramps, garlic, shallots or minced onions.
Farmers’ markets are bursting with spring rhubarb. Pick some up and make this much-loved Rhubarb Upside Down Cake.
It’s jam-making time at Tiny New York Kitchen. Sweet, fresh strawberries get a little kick from lime and a touch of salt, fro a vibrant, fresh tasting jam.
