le printemps est arrivé !
(Spring has sprung !)
taking advantage of the early Spring crops with savory pancakes and tarts
Every season gives us an array of new flavors and colors. Autumn’s coolness is tempered by the warm oranges and reds of pomegranates, winter squashes, pears, and apples. Winter has its dark kales, pale cabbages, brilliant white cauliflower and sunchokes, and bright citrus. Then there is Spring. Spring bursts with newness: vegetables and fruit trees are covered with blossoms and the bright shades of green fill the markets. English peas, shelling beans, asparagus, fava beans, ramps, baby spinach, spring onions, and fresh garlic are just a few of the season’s treats. Vegetables harvested in the Spring are at their sweetest and mildest (baby carrots, spring garlic, spring onions, baby leeks, and new potatoes, to name a few).
Despite the chilly air (and threats of snow on the Hollywood sign), Spring has sprung in Los Angeles and bringing the season’s beautiful and tasty bounty to your family’s table is easier than you think. This week’s simple pleasure is devoted to the green of Spring and because I could not make a decision as to which recipe to post I am posting two: an elegant and beautiful savory tart topped with sautéed Spring vegetables, flowers and goat cheese; and savory Spring vegetable pancakes. Both are simple to prepare.
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