Fresh Produce Season is Coming to a Location Near You
Yes, still MORE fresh Spring fruits and veggies installments, along with great corresponding recipes we found on THE FOOD NETWORK:
SPRING Fruits and Veggies:
SPINACH: When it's harvested in spring, spinach is sweet and tender with thin stalks that barely need any trimming. It can be eaten raw as a salad green or cooked briefly to maintain its flavor and color.
Springtime or baby spinach can even be thrown in after something is off the stove because the heat from the cooked food will be enough to gently wilt it. Avoid buying spinach that is yellowed or has dried-out looking stems.
PARMESAN & SPINACH PIE
Piecrust:
1 1/2 C + 2 Tbsp flour
1/2 tsp salt
1 stick cold butter + 2 Tbsp butter, cut into ½ pieces
3 Tbsp ice water
Parmesan and Spinach Pie:
1 tsp unsalted butter
3 Tbsp olive oil
1/4 C chopped pancetta or bacon
1/2 C finely chopped yellow onions
1 1/2 tsp minced garlic
2 lbs spinach, rinsed, blanched, and finely chopped
3/4 tsp salt
1/2 tsp freshly ground black pepper
Pinch grated nutmeg
1 large egg, beaten
1 1/2 C grated Parmesan
1 Tbsp melted unsalted butter
Aged balsamic vinegar (optional)
For the crust: Into a large bowl, sift the flour and salt. Add the butter pieces and work them into the flour by hand until the dough starts to come together and form small pea shapes. Work the ice water into the dough 1 tablespoon at a time with your fingers until it just comes together, being careful not to over mix. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out.
Brush the bottom and sides of a 10 springform pan with the butter and set aside. Preheat the oven to 400°.
To make the filling: Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until just crisp, about 2 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the spinach, salt, pepper, and nutmeg, mix well, and cook, stirring, for 2 minutes. Remove from the heat. Add the egg and cheese, and mix well. Let cool.
Divide the dough into 2 portions, one about 2/3 and the other 1/3 of the dough. Roll each portion on a lightly floured surface into a thin round. Press the dough into the bottom and up the sides of the prepared pan. Fill with the cooled spinach mixture, and top with the smaller round of dough, pressing firmly to seal the filling. With a sharp knife, cut slits into the top crust and brush with the melted butter. Bake until the crust is golden and the filling is set, about 40 minutes.
Remove from the oven and let rest for 5 minutes before serving. Serve with aged balsamic vinegar.
Download this recipe.
BABY SPINACH 
, FRESH PEA 
,
& FETA CHEESE SALAD 
You need 2 large handfuls of baby spinach -- check for nasty stalky or wilted bits and then give it a really good wash (nobody likes gritty spinach). Spin dry, and add to a salad bowl with 2 smaller handfuls of fresh peas (unless you are lucky enough to get young peas which are sweet and tender, you should blanch the peas in boiling, unsalted water and leave to cool). Dress the salad at the last minute with olive oil and lemon juice dressing and sprinkle crumbled feta cheese over the top.
RHUBARB: The opposite of a tomato, rhubarb is a vegetable that pretends to be a fruit - at least in most culinary applications! Only the tart stalk of this plant is edible and its tart flavor means that it can really only be eaten when cooked and sweetened. Small stalks are more tender and you should select crisp, bright stalks for your favorite pies, compotes, and jams.
CREMA DI RABARBARO
(Read at your own risk this one is NOT healthy, but oh wow is it good and its nice to find a recipe beside the usual strawberry-rhubarb pie)
1 large egg yolk
3/4 C honey
1 tsp vanilla extract
1 Tbsp cornstarch
1/2 C milk
1 lb rhubarb stems, cut into ½ dice
1/4 C whipped cream
In a small saucepan, combine the egg yolk, 1 tablespoon honey, vanilla extract, and cornstarch, and whisk together until well-mixed. Add the milk and whisk again to combine. Bring the mixture to a boil over medium heat and then lower to a simmer. Let the mixture simmer gently, whisking occasionally to keep the egg yolk from cooking on the bottom of the pan, until it has the consistency of dense, homogenous cream, almost as thick as ice cream, about 5 minutes. Remove from the heat and let cool.
Place the rhubarb slices in a large heavy-bottomed pot and cover with the remaining honey. Cook gently over low-medium heat until the rhubarb is tender, about 10 minutes. Let cool.
Fold the rhubarb into the milk mixture and gently fold in the whipped cream. Divide the rhubarb cream evenly among 4 glass serving bowls or glasses and serve immediately.
Download this recipe.
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