I just got back from the Union Square Greenmarket and can report that there’s still no asparagus. I guess it remains too cold down in New Jersey. But I was very happy to see my first spring garlic shoots. I wait for them all year. They are hardneck garlic planted in the fall and pulled up early, before they have a chance to form cloves. They look like scallions, but their aroma is a strong but clear, fresh garlic one. I love them. This is when I most love to make spaghetti aglio e olio.
I also saw mounds of ramps, a New York State alium that is both foraged and, lately, cultivated. I noticed that their price had come down this spring, so I bought a few bunches. Maybe I’ll make a pesto with them. I also love them roasted with olive oil and salt and laid over grilled lamb chops.
Next to the spring radishes, which I’ll serve tonight with good sweet butter and Sicilian sea salt, lay bunches of what turns out to be kale flowers. I have never cooked with them, but I bought some, so I guess I’ll figure something out.
