This Week’s Harvest, 5/4

No fruit?  Color me indignant.  Still, there’s a lot to be excited about this week.  The Swiss chard, which I never associate with Spring, will be delicious braised with tomatoes and balsamic vinegar before serving as a bed for baked eggs.

And the asparagus!  Even though it’s white, this bunch is slender and has lovely purple-green tips, which means it’s likely to be more flavorful than most white asparagus.  I’m going to be roasting it and mixing it with pasta, whether I will complete the dish with balsamic butter or white beans and pesto remains to be seen.

Kohlrabi, one of the most bizarre-looking vegetables around, is more versatile than you might think.  When I got it last year, I roasted it with some potatoes and served it with salmon.  Something like that could very easily happen again.  Or I might make this lamb stew, if we get another cold snap.  Or if it stays warm, I may just try it raw, in a salad.  Maybe give it the rémoulade treatment.

If Spring means one thing in France, it’s radishes.  I rarely see any reason to do much to them other than wash and trim them – the spicy crunch makes them a perfect appetizer as-is.

As if I didn’t have enough lettuce from last week, another head came today.  At least it’s a different kind, so now I can mix them.  My vinaigrette arm is getting a workout these days.

Originally published on Seasonal Market Menus.

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