Spring fever comes early
While it is not officially spring, it sure feels like it in
Hollister. The plum and apricot trees are bursting with beautiful
white blossoms that look like cotton, or even like a blanket of
snow, at my parents’ farm. The smells of wild grasses that line the
walkway from the house to the office emanate a rich grassy scent
mixed with dew and pollen
– a sure sign my sinuses will catch up with me by the end of the
day.
Spring fever comes early
While it is not officially spring, it sure feels like it in Hollister. The plum and apricot trees are bursting with beautiful white blossoms that look like cotton, or even like a blanket of snow, at my parents’ farm. The smells of wild grasses that line the walkway from the house to the office emanate a rich grassy scent mixed with dew and pollen – a sure sign my sinuses will catch up with me by the end of the day.
The spring fever, though, has got me and so I can put up with the runny nose for a day or two.
These March smells have always signified many new beginnings for me. From turning another year older, to the drying up of puddles left from the winter rains, to warmer weather and therefore longer afternoons playing in the creek with my sisters, this third month of the year is always a time to feel rejuvenated, a wake-up call from the dismal days of winter.
But this spring feels a little different, more exciting. Having turned the big 3-0, I am a little older. Most people have a hard time facing this advance in age, but I embraced it (unlike my 25th year, I admit). Less winter rains mean less puddles saturate the farm roads. No more days along the creek.
So what is so great about this year?
My list of symptoms:
– Excited to turn 30. (The beginning stages of crow’s feet set in.)
– Turn the clocks back one month earlier so longer days. (More time to work!)
– My CSA program, which usually begins in April, has already been under way for two months. (I made this decision to begin working 3 months earlier than in years past.)
– (And most alarming) Bouts of giddiness over the Early Spring Garlic ready to eat (Am I really encouraging myself to spend more time in the kitchen?!?)
Diagnosis: A serious bout of spring fever, with a hint of delirium.
What kind of person does not care that every laugh line is left on her face? Who is excited at the prospect of more daylight to get more work done? And most important, who on earth can’t wait to get home and cook on a 70-degree spring day?
Perhaps the pollen went to my head a little too quickly this year, but whatever the cause, while our cats enjoy hiding in the tall grass and sniffing the day away, I do the same in our cooler, only the pungent scent of fresh green garlic intoxicates my sense of smell.
“Our customers are going to love this!” I exclaim, as I place bunches of the garlic in plastic bags.
“I can’t wait to saute this chard with that garlic,” I declare, my mind racing with other possibilities.
My sister, Laura, is kindly listening to me, but I know she doesn’t share my enthusiasm over garlic. Clearly she is nowhere near the golden age of 30.
Desperate to infect her with some of my enthusiasm for this delicious vegetable, I suggest putting it in the spinach dip I plan to make with the winter Bloomsdale spinach she is bagging from Heirloom Organics, and is one of her favorites.
“Yeah, that would be good,” she says, her interest piqued.
I sigh with relief and continue working in silence, my mind abuzz with sautes and soups and salad dressings, all including at least one bulb of this garlic finely chopped and tossed in.
The stores may or may not have green garlic just yet, but if you are inclined to give some a try, Phil Foster’s farm stand in San Juan Bautista is your freshest bet. For hours, go to: www.pinnacleorganic.com.
Here are a few suggestions on how to enjoy it:
With sauteed greens of your choice. Some of my favorite greens include the winter Bloomsdale spinach (grown locally by Heirloom Organics), red swiss chard, and lacinato kale (which is a little sweeter than your regular green kale variety). Drop a little olive oil in a skillet. Toss in the garlic and cook for a minute or two. Then add your greens and stir until cooked to your liking. Pair this with a salmon filet and you have a great spring dinner.
Spinach Dip
From America’s Test Kitchen
10 oz. spinach, cooked and chilled, liquid squeezed out
¼ c. red onion
1 clove garlic, crushed or 2 stems Green Garlic, minced
1 tbsp. chopped fresh dill
½ c. Italian parsley
½ c. sour cream (Nonfat yogurt makes a great, healthier substitute)
½ c. mayo
¼ tsp. Tabasco
Salt and pepper, to taste
Put all ingredients in a food processor and blend until smooth. Add ¼ c. chopped red pepper if desired. This is excellent served with carrots and cucumbers or pita chips for dipping.
To make pita chips, preheat oven to 350. Brush a thin layer of olive oil on both sides of pita bread. Cut into sections. Cook for 10 minutes, flipping them once at the 5 minute mark.
Balsamic Dressing
½ c. balsamic vinegar
1 tbsp. soy sauce
1 tbsp. honey
2 stems Green Garlic, finely minced
Crushed red pepper flakes, to taste
¼ c. olive oil
For dressing: Combine the vinegar, soy sauce, honey, garlic, and red pepper flakes. In a thin stream, whisk the olive oil in with the vinegar mixture until completely emulsified. This makes quite a bit, so you will have it for more than 1 salad!
For salad: Combine all ingredients and pour a generous amount of dressing over the top and mix into salad.
