Ah, spring, this sweet word that returns to everyone's lips in March. The days that lie down, the sun rays that heat the Rosie cheeks by the cold, And above all, the delicious primary vegetables that make their return to the stalls!
When spring arrives, we watch for new vegetables that will soon color our plates. Besides, do you know why they are called primeurs? Because they are still harvested young, to keep a thin skin, a tender and crunchy texture and ultra-spare aromas. A real coolness in our jars in short!
Hello, the crisp radishes and the melting asparagus that kick off the season. They will be closely followed by turnips, garlic, onion, watercress, artichokes, spinach and so many other little pleasures that come to boost our creativity! We also do not forget the comeback of the morel. But beware, all these good things have an end, so it is essential to preserve them.
On the fruit side, you will have to wait until May, then in the meantime, we make a small treatment of antioxidants and vitamin C, thanks to lemons and bananas! They will give a boost to our immune system, to welcome spring with great pomp!
Here are the recipes that we can't wait to prepare:
Small pink vinegar onions, perfect for the first aperitifs outdoors.
Melting artichokes For nights still a little fresh.
As well asA lamb navarin and its spring vegetables Because mine of nothing, Easter is already pointing the tip of his nose!
A lemon, lime and mint jam, For ultra-vitamin breakfasts.
A banana jam with lemon zest, for the still a little cool mornings.
Do you have other recipe ideas to celebrate and keep the earlys? We are all ears! Use #leparfaitpartage To let us know your first spring recipes. We do the same ;-)