Wicked Wednesday–Spring Into Food

On Wicked Wednesdays we all weigh in on a subject. Since we all write cozy, food is an important subject. For some of us, it is part of our series. For all of us, it is a subject we love to discuss. So this week, let’s talk about the food that signifies “spring” to all of us. Recipes are welcome!

better homes and garden cookbookJulie: Rhubarb. I make a mean strawberry rhubarb pie, though it isn’t any special family secret. Better Holmes and Gardens does it. I need to find some more rhubarb recipes–I really do love it. And it tastes like spring.

Jessie: Chives are my spring thing. I have several patches in my gardens and as soon as there is enough length on their fresh green shoots I begin snipping them to add to anything savory. There is nothing like freshly cut chives in Thai spring rolls or omelettes.

IMG_4776Sherry: Now I want some chives, Jessie! I don’t think it’s one particular food for me, but I love that the Farmers Markets are open again the and the fresh produce is flowing in from local farms. There’s something about strolling around in the fresh air that makes buying food so much more fun. One of the things I want to do this spring is try new vegetables that I’ve never used before. Wish me luck because with my cooking skills it could get ugly.asparagusmarinated

Edith: <Snort, Julie, on the Better Holmes and Gardens.> Good luck, Sherry! It’s not that hard. I love, love, love, fresh asparagus, and this year our three-year-old patch is shooting up a half-pound a day. Nothing says spring like lightly steaming asparagus and marinating it in a light vinaigrette. Recipe on the Recipes tab on my web site.

Liz: I’m so excited that it’s almost farm share time again. We have a share with a great local farm. They have the absolute best kale, among other things, but also cool things I’d never have tried otherwise if they hadn’t shown up in the share bag. Like tatsoi and kohlrabi. I still prefer the kale!

fiddlehead1Barb: Like Julie, I love rhubarb. We have a big patch growing at our house in Maine and my husband has all sorts of clever recipes. (One of them is the Strawberry Rhubarb Sour Cream Coffee Cake in Clammed Up.) Which reminds me. Strawberries! We eat them the whole spring season. And fresh peas. But I have to put a plug in for that blink-and-you’ll-miss-them, only-in-the-spring, limited-time-engagement-treat, fiddlehead ferns.

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About J.A. Hennrikus/Julianne Holmes

J.A. (Julie) Hennrikus writes the Clock Shop Mystery Series under the name Julianne Holmes. JUST KILLING TIME, the first in the series, was published in Oct 2015 and was nominated for a BEST FIRST NOVEL Agatha award. CLOCK AND DAGGER was released in August 2016. CHIME AND PUNISHMENT will be released in August 2017. Julie's Theater Cop series will debut in the fall of 2017. A CHRISTMAS PERIL is the first in this series about an ex-cop who runs a theater company. wears two hats. Her short stories have been published by Level Best Books: “Tag, You’re Dead” in THIN ICE, “Her Wish” in DEAD CALM, and “The Pendulum Swings, Until It Doesn’t” in BLOOD MOON. Julie is an arts administrator and arts advocate. She tweets her writing life as @JHAuthors, and her other life as @JulieHennrikus. She is an avid theater goer and a member of Red Sox nation. Her website is jahennrikus.com, and she blogs with WickedCozyAuthors.com and KillerCharacters.com.

20 thoughts on “Wicked Wednesday–Spring Into Food

  1. Okay, it’s just around 6:30 am here and I haven’t had breakfast so now I’m really hungry. 🙂 So many yummy ideas. For me, it’s scones that says “spring” to me. I sometimes make them in the winter but there’s something about a cool spring morning and warm scones served on the patio with the pups just relaxing and hearing the birds sing. Simply spring. Now I must have something to eat.

  2. My blackberries are growing! Although you can find nearly any time of fruit or vegetable at the store from around the world anymore, nothing brings on the feeling of Spring and Summer like fruit grown closer to home, especially cantaloup and watermelon..and peaches!

  3. Apparently chives are the only thing I can manage to grow–they even overwinter for me. The endless snows seem to have killed off half my hostas, which I didn’t think was possible. But I second the fiddleheads, Barb! I have a batch in my fridge right now. (Do you do anything with them other than saute them gently with butter?)

  4. I’m drawing a blank here. I can’t think of any food that I identify with spring. Food wise, I view it as the time I spend between oranges in winter and the wonderful fruits of summer.

  5. I concur on everything above, especially the fiddleheads. I love them so hard, probably because the season is so painfully short. And I have that same cookbook, Julie, but I think a slightly newer version. But it is well worn, nonetheless!

  6. Someone’s comment on Facebook reminded me that I forgot about spring onions. In Barcelona, they’re served to you as an appetizer on a sizzling stone platter with dipping sauces. To die.

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