19 Spring {Eating through the season}

My favorite thing about this time of year is all of the fresh produce that starts coming in.  It's a welcome break from the heavier comfort foods of winter.

Even though I'm eagerly anticipating the Farmer's Markets and CSA's of Summer, Spring can't be overlooked with it's delicate spring onions, crisp radishes, light greens, tart kumquats, asparagus, artichokes, etc.  

As part of Foodbuzz's March 24 x 24, where 24 bloggers from around the world are selected to create a unique meal on the same day, I decided to make a dinner using local, seasonal ingredients.  When you eat things in their natural season the flavors are so fresh and intense.  

I immediately went over to Roots Market.  As part of the Conscious Corner, they sell local, organic, environmentally friendly food and other products.  So you can be sure you are getting the best produce without a big carbon footprint.  I can wander through the store for over an hour, easy.  Did I mention the it's all run on Wind power?  Love that!

It was tough to choose (aren't those beets to die for?) but I finally decided on a menu.  

Sliced Radishes and Pea Sprouts with Garlic and Herb Butter Crostini

{Recipe Here}


Roasted Eggplant with Local Honey Crostini
{Recipe Here}

Dandelion Greens with sliced Kumquats and a Lemon - Local Honey Vinaigrette
{Recipe Here}

Local Hydroponic Tomatoes, Mozzarella and Watercress Caprese Salad
{Recipe Here}

Homemade Ravioli with a Homemade Lemon Ricotta Filling {Ricotta Recipe Here} in a Brown Butter Sauce with Chanterelle Mushrooms, Fried Sage Leaves and topped with crushed Walnuts
{Ravioli Recipe Here}

Dark Chocolate Cake with a Malbec - Quince Filling, Chocolate Buttercream Icing and sprinkled with ground Cocoa, Coffee and Sugar
{Recipe Here}

Local Wines from La Grange and Pearmund Vineyards

I made the Ricotta and baked the cake a day ahead, which was a great time saver.  Turns out, homemade Ricotta is super easy!  You just warm the milk to 190 degrees, add lemon juice and let sit for 5 minutes.  Strain for 1-2 hours and you have fresh Ricotta.  

This meal was such an adventure.  I discovered I LOVE radishes!  They are crisp, with a little peppery taste, just so fresh.  I'm definitely going to be using them for dips all summer long.  

On top of the garlic/herb butter and with the light pea sprouts, I seriously think that bite was the epitome of spring.  It was definitely a hit with everyone.

I also learned a new technique of roasting Eggplant halves under the broiler.  The insides come out soft and smoky flavored.  I had no idea eggplant could taste so good.  This would also be really good as a dip!

Kumquats are the coolest fruit.  You can eat the tiny little oranges whole, yep skin and all.  Be sure to roll it first, like you would a lemon, to release the sweetness of the rind into the tartness of the fruit.   The Lemon-Honey dressing really brings it all together.  And supposedly, eating honey made local from your area will help with seasonal allergies.  Who knew?!

Making homemade pasta has always been so intimidating for me.  This was a great first step.  I don't have a pasta machine so I just used a rolling pin...yea, I think next time I'll invest in the pasta machine!  

A quick word about Fried Sage leaves.  Cook them in the butter until crispy, and it will leave you speechless. 

The tomatoes were grown locally in Maryland and also Hydroponically, which means they were grown in nutrient-rich water without any soil in a greenhouse.  Their flavor was just like a warm, summer tomato.  I knew it would be tough to find good tomatoes right now but took the chance, and wasn't disappointed.  The Watercress had a light peppery flavor, a nice change from the traditional Basil.  

Oh, this cake.  I've been seeing so many amazing chocolate cake recipes lately on other blogs that I was a little worried about how to make this different.  Enter, Quince paste and Malbec red wine.  Quince paste tastes like cherries and pears, and then the Malbec just made it a rich, deep, fruity taste.  I used it as the middle layer.  Then, on top of the Chocolate Butter Cream I used a sprinkle mix of ground sugar, cocoa and coffee bean.  The coffee flavor was just what it needed to bring everything together.  I can't say enough about this cake, you have to try it.

Thanks for coming to our party!

Happy Spring!

{Don't forget to click on the linked Recipes for more!}