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Artichokes, Asparagus and Strawberries -- Recipes for Spring
Rate it! Votes (3) | Comments (0) By Holly Clegg Posted August 6th, 2007 Holly Clegg is the author of The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific), (2006, Running Press)	The New Holly Clegg Trim & Terrific Cookbook (Trim and Terrific)

Asparagus, artichokes and strawberries -- what do they have in common? Sometimes the time of year is indicated by the weather or by the changing of the leaves. Here in Baton Rouge we know we are in spring as we look up at the blue sky and enjoy the pleasant days. However, nationwide the true sign of spring in the "food world" is the abundance of the many fresh vegetables.

Asparagus are one of the quintessential spring vegetables. They appear earlier but they peak in May so this favorite American vegetable (Broccoli came in #2) is showcased this time of year. This cherished culinary pleasure is so flavorful that you will find it in all kinds of dishes. When purchasing asparagus, examine the tips for signs of freshness as that is the portion most likely to break or spoil. Look for tightly closed tip and not too dry. The young asparagus have purple tips and greens stems and grow thicker as they ripen. If served cold, you can cook in advance but be sure to shock them in ice cold water to stop cooking and keep flavor and color.

Artichokes appear primarily in two seasons, August through October and then showcasing again in May. At first, the whole artichoke can seem intimidating, but steamed or stuffed it is well worth the effort. In color, artichokes range from purple to green and often show traces of both. When purchasing them, always check the stem where the vegetable has been cut to ensure that it hasn't turned black. The artichoke should be firm to touch with no brown spots or blemishes and the leaves should be tightly closed. Remember to always add a little lemon when cooking artichokes to maintain their color.

Strawberries are available year round, exported from California. However, we all know the very best and sweetest berries are those harvested locally this time of year. Look for strawberries with a strong sweet aroma and deep even color. It is best to use within two days of purchasing from the stores and wash the berries just before you are ready to eat them. There are multitudes of strawberry recipes, however, when we are able to find those luscious local berries, they are just as good sprinkled with a little sugar as they are. Strawberries are a popular fruit for all ages and my personal favorite berry.

So, as you are at the market with all the fresh veggies and fruits, you know the best time of year is here. Forget about the heat and concentrate on the abundance of fresh fruits and veggies full of flavor and head to the kitchen to start some healthy cooking.

See the related recipes section below for lots of artichoke, asparagus and strawberry recipes.

For even more from Holly, click here to visit www.HollyClegg.com.

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