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The Cookstr Weekly: Ramps, Morels, Pea Shoots, and Fiddlehead Ferns

May 8, 2014
Spring brings all kinds of exciting produce to farmers’ markets and CSA boxes, but it doesn’t always come with ideas about how to work the prized vegetables into your recipe repertoire. Fiddleheads, in season for just a few weeks in late April and early May, are the curled fronds of young fern plants, and when cooked (which they must be, thoroughly, before eating) their texture and flavor resemble asparagus with a hint of okra. They’re delicious with mayonnaise or butter, and pair well with a number of grains.
Ramps, or wild leeks, have a similarly short season. They can be used raw like scallions, turned into pesto, or even pickled! Pea shoots can be swapped in for any soft, leafy greens, like baby spinach or watercress. And toothsome, honeycomb-like morel mushrooms match well with all of spring’s green vegetables. Experiment with the recipes below and you’ll have worked your way through that farmers’ market bounty in no time.
Warmest regards,

Kara Rota
Editorial Director
Cookstr

 

  by Jane Coxwell

 
Worth making as much for the striking visual as for the fresh, bright flavor, this springtime celebration celebrates all of the different textures and shapes in the pea family.
 
This salad is like a pea family reunion. It’s very simple but the goat cheese makes it a bit more substantial and luxurious. The inspiration for this recipe was a request for a bright, all-green salad. You can stick with using peas, or add whatever other green vegetables you find at the market.” — Jane Coxwell

More Spring Produce Recipes from Cookstr

Morel Mushroom Toasts by Alice Waters
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Pickled Ramps by Sarah Huck and Jaimee Young
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  by Terry Golson

 

 “Also known as a Dutch baby pancake or a German pancake, this is rich and sweet. The batter rises in the oven like a popover. It looks especially impressive when made in a well-seasoned cast-iron skillet, which can go from the oven to the table. The pancake will begin to deflate as soon as it comes out of the oven, but that is part of its drama and charm.”    

– Terry Golson

 

Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make Cookstr.com even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

Connect with us on Facebook, Twitter and by e-mailing us at editorial@cookstr.com. Tell us what you’re cooking and what you thought, and we might feature your recommendation in The Cookstr Weekly or on the Cookstr homepage!

 

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