Spring is upon us, bringing chefs to the table to discuss their new seasonal menu. Most chefs will find this task enjoyable, highlighting their true inner creative abilities. Stroll around any framer’s market and you will be sure to find mountains of strawberries, fava beans, asparagus, and many types of dark greens. Simplistic creations honor their freshness, while molecular gastronomy chefs display unique texture and taste with these seasonal fruits and vegetables. Listed are many of the season’s bounty:
Apricot
Artichokes
Asperague
Barbados Cherries
Belgian Endive
Bitter Melon
Broccoli
Butter Lettuce
Cactus
Chayote
Squash
Cherimonya
Chives
Collard Greens
Fava Beans
Fennel
Fiddlehead Ferns
Green Beans
Green Sour
Plums
Honeydew
Jack Fruit
Limes
Lychee
Manoa
Lettuce
Morel Mushrooms
Mustard Greens
Oranges
Pea Pods
Peas
Pineapple
Purple Asparagus
Purple Plums
Radicchio
Red Leaf Lettuce
Rhubarb
Snow Peas
Sorrel
Spinach
Spring Baby Lettuce
Strawberries
Swiss Chard
Vidalia Onions
Watercress
White Asparagus
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