Savor Spring Vegetables

I'm partnering with my friends over at Family Eats again this month for a post on eating seasonally. Stop by Family Eats here to take a look at what's being cooked up for spring!

As the warming weather reveals beautiful new elements in the world, the earth also yields wonderful treats just waiting to be eaten: spring vegetables. The season for each spring vegetable is short lived, so be sure to take advantage of the selection at your local farmers' market. Snap up the best of the season as soon as they appear, because they might be gone next week! Some of my personal favorites are asparagus, artichokes, and baby English peas. All three can be incorporated into salads or a springtime pasta dish. Asparagus is one of my personal favorites. Not only is it delicious, it is very good for you, too. Studies have shown that it is a great low-calorie source of folate and potassium and that its stalks are high in antioxidants. Just six spears contain some 135 micrograms of folate, almost half the recommended daily intake. Green asparagus especially is a good source of vitamin C.

When you eat in season, and the vegetables are locally grown, you'll find such a wonderful difference in taste and texture from out-of-season supermarket varieties. Once you try eating seasonally, I promise you'll never go back. Below is a list of delicious fruits and vegetables available during the spring. Be sure to grab them!

March, April, and May Fruits
Apricots
Barbados Cherries
Honeydew
Limes
Lychee
Mango
Oranges
Pineapple
Rhubarb
Strawberries

March, April, and May Vegetables
Artichokes
Asparagus
Belgian Endive
Broccoli
Collard Greens
Corn
Fava Beans
Fennel
Green Beans
Morel Mushrooms
Pea Pods
Peas
Purple Asparagus
Radicchio
Red Leaf Lettuce
Snow Peas
Spinach
Spring Baby Lettuce
Swiss Chard
Vidalia Onions
Watercress
White Asparagus

There are also a number of delicious vegetables and fruits available year-round:

Apples
Avocados
Bananas
Bell Peppers
Black Eyed Peas
Bok Choy
Broccolini
Cabbage
Carrots
Celery
Cherry Tomatoes
Coconut
Leeks
Lemons
Lettuce
Olives
Onions
Potatoes
Rutabagas

Enjoy the Spring!

With love,

www.rosannainc.com

Living In The Seasons--Spring

For centuries people lived in the seasons.  Their diets were determined by their geographic location, the temperature, weather, and the food they had access to.  Nowadays we are able to shop in grocery stores where most fresh fruits and vegetables are available year-round.  However, as we learn to eat fruits and veggies in their seasons, the tastes are so much more vivid, alive, and delicious.  Every spring I look forward to the fresh crop of artichokes that hits the local farmers markets.  The artichoke is an unusual vegetable, and some may find its spiny appearance intimidating, but it's so easy to prepare and so rewarding--especially when you get to the toothsome, flavorful heart--that it will likely become a regular feature of your spring menus as well.  A special bonus that the artichoke offers is healthfulness:  One large artichoke has only 25 calories, no fat, and 170 milligrams of potassiums, and is an excellent source of vitamin C.  Artichokes also contain folate, magnesium, and lots of dietary fiber.  Try this delicious and healthy recipe from my book, Coming Home: A Seasonal Guide to Creating Family Traditions.

Spring Artichokes With Lemon Butter (serves 4)

4 large California globe artichokes

Juice of 2 lemons

1 clove garlic, smashed, plus 2 cloves minced

6 tablespoons (3/4 stick) good quality-salted butter

ARTICHOKES

Wash the artichokes under cold water.
Cut off the stems at the base and remove any small leaves.
Fill a large pot with 2 to 3 inches of water.
Add half of the lemon juice and the 1 smashed garlic clove.
Bring to a boil.
Place the artichokes upright in the pot.
Cover and cook at a low boil for 35 to 45 minutes, until the artichoke's base can be pierced with a fork or you can easily pull off a leaf.
Drain the artichokes upside down.

LEMON BUTTER DIPPING SAUCE

In a small saucepan, heat the butter, minced garlic, and the remaining lemon juice.
When the butter is melted, pour it into individual ramekins.
Serve the artichokes with the lemon butter as a dipping sauce.

Tell your guests to pull one leaf at a time from the artichoke and dip it in the sauce, then scrape the leaf with their teeth to pull off the tender inner flesh of the artichoke.  After the large outer leaves are all eaten, paper-thin leaves remain.  These can be pulled out in sections and eaten, but the best part of an artichoke is the heart.  After you've eaten all of the leaves, remove the hairy choke with a tablespoon until you reach the heart.  Dip the heart in the butter sauce, and enjoy!

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The Calm After the Holiday Storm

I love the time between Christmas and New Year’s. It’s a small respite from the winter months that has a little bit of a magical lull. Kids are on school holiday, and business operations have slowed down. To me, this is the perfect time to take advantage of a little hit of quietude, and enjoy the calm after the holiday storm.

Here are some ideas about how to make the most of the halcyon days between holidays:

-Spontaneously invite friends over for drinks, dinner, or Christmas cookies. Keep these gatherings simple.  Don’t worry too much about the food.  It’s all about spending time with friends and staying cozy. Everyone has so many Christmas dishes and holiday treats still floating around, it’s easy to cobble together a meal or a festive get together from holiday odds and ends.

-Spend time with your family. Play games, go see a movie together (there are lots of fantastic, big-budget holiday productions of all genres in theaters now) or rent a movie and stay in.  These family activities can be as simple or elaborate as you want to make them, thanks to the little extra slack that comes at this time of year.

-Cultivate quiet. Everyone talks about peace this time of year; make some for yourself! Light candles, take a bath, make tea, or curl up with a new book you received as a gift this year. Take stock of this past year, and think about the things you want to bring into your life in the new year. 

The peace, silence, and stillness of late December is something to cherish. Extend hospitality, spent time, express gratitude, bring light, and have a very happy holiday. 

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Christmas Eve Traditions, New and Old

Christmas Day is for the traditional dishes, time with your relatives, and the hubbub of a full house. On Christmas Eve, you’re allowed to improvise. 

Make Christmas Eve a night for your family and about your family.  Make it about what you love. The Christmas Eve and dinner that night can be special without being over the top. This is an evening that should feel comfortable, relaxed, and casual. Plan a meal of your family’s favorite food that reflects your everyday family culture at its best. I know one family that makes hearty American chili on Christmas Eve. Another family that lived in the Southwest makes tacos and chiles rellenos. In my family, a few years ago we started making osso bucco, a stew-like Italian preparation of veal shanks my girls and husband love. 

This Christmas Eve, try a new recipe, break tradition, or start a new one. Be unconventional! Every Christmas Eve, my girls each get to open one gift each. I can’t remember how this tradition started, but it stuck and became part of our family. When the girls were little, it boosted their anticipation of Christmas Morning, which I loved to watch. As they grew, opening one present became an opportunity to savor a special gift on its own without the clutter and chaos of Christmas Morning. 

I encourage you to start a new tradition in your family this year. Invite over close friends, play a new game together, or transform your Christmas Eve dinner. 

Tonight, you can do whatever you want. 

www.rosannainc.com

Easy as Blackberry Pie

Since my youngest daughter Francesca was a little girl she and I have repeated the same end of summer tradition. We pick blackberries and make pie. But his year we changed the tradition just a little. This year, Francesca made a pie by herself, crust and all. Yes, even a 13 year-old can bake a pie, from scratch, by herself. Guess what that means? You can too. Here’s how to make Francesca's After-School Blackberry Pie:

1. Add flour and salt to a food processor or mixer and combine.
2. Gradually add butter cubes and shortening into the mixture. Blend ingredients together until the mixture resembles fine cornmeal.
3. With motor or mixers on, slowly add the ice water until the dough forms a ball. If the dough doesn't do this, add a little more water.
4. Divide the dough into 2 equal-seized balls and wrap each in plastic wrap.
5. Chill in the refrigerator for 1 hour.

1. Preheat oven to 350 degrees 

2. Combine the flour and 1 tbs butter in a small saucepan over medium heat. Seat aside. 

3. Gently rinse blackberries under cold water in a strainer. Shake and pat dry, then transfer the blackberries to a large mixing bowl.

4. Add sugar or honey, the flour-melted butter mixture, and the cold, cubed butter to the berries. Stir gently, folding the ingredients until just combined. Careful not to crush the blackberries! Set bowl aside.

5. Remove dough balls from the fridge, unwrap, and place on a floured surface. 

6. Roll one ball into a 12 1/2-inch wide circle. Slip a greased pie pan under the dough and gently lift the dough into the pan. Fill with berry mixture.

7. Roll the second dough ball into a 12.5 inch circle and cut 2-inch-wide strips. Place the strips over the filling, first horizontally then vertically to form a checkerboard pattern. 

8. Pinch the edges of the strips to attach them to the bottom crust. 

9. Use your knuckle to form a fluted edge around the pie. Then sprinkle the dough latticework with 1 teaspoon of sugar. 

10. Bake pie for 1 hr, or until the filling has thickened and begun to bubble. The top crust will be golden-brown. Let cool for 1 hour. Slice and serve.  

If blackberries season has ended in your area, don’t worry. We’re just entering apple season!  The saying “easy as pie,” had to come from somewhere. So go ahead and try it; make a pie.

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Simple text directions for Francesca's After-School Blackberry Pie:

Pie Crust Ingredients 

(makes enough for one 9-inch double crust pie)

4 cups all-purpose flour

1 tsp finely ground sea salt

1 1/2 cup (3 sticks) unsalted butter, chilled

1/8 cup vegetable shortening

1/2 cup ice water  

1. Add flour and salt to a food processor or mixer and combine.

2. Gradually add butter cubes and shortening. Blend until the mixture resembles fine cornmeal.

3. With motor or mixers on, slowly add the ice water until the dough forms a ball. If the dough doesn't do this, add a little more water. 

4. Divide the dough into 2 equal-seized balls and wrap each in plastic wrap.

5. Chill in the refrigerator for 1 hour.


Filling Ingredients  

1 tsp all-purpose flour

1 tbs melted butter

4 cups (or 2 pints) blackberries, preferably wild!

1/2 stick unsalted butter, chilled and cubed

1 cup sugar or honey

1. Preheat oven to 350 degrees 

2. Combine the flour and 1 tbs butter in a small saucepan over medium heat. Seat aside. 

3. Rinse blackberries under cold water in a strainer. Shake and pat dry, then transfer to a large mixing bowl.

4. Add sugar or honey, the flour-melted butter mixture, and the cold, cubed butter to the berries. Stir gently, folding the ingredients until just combined. Careful not to crush the blackberries! Set bowl aside. 

5. Remove dough balls from the fridge, unwrap, and place on a floured surface. 

6. Roll one ball into a 12 1/2-inch wide circle. Slip a greased pie pan under the dough and gently lift the dough into the pan. Fill with berry mixture.

7. Roll the second dough ball into a 12 1/2-inch circle and begin cutting 2-inch-wide strips. Place the strips over the filling, first horizontally and then vertically to form a checkerboard pattern. 

8. Pinch the edges of the strips to attach them to the bottom crust. 

9. Use your knuckle to form a fluted edge around the pie. Spring the dough latticework with 1 tsp of sugar. 

10. Bake pie for 1 hr, or until the filling has thickened and begun to bubble. The top crust will be golden-brown. Let cool for 1 hour. Slice and serve. 

Green Bean Salad

Eating seasonally is an essential part of living a healthy, mindful lifestyle. Whenever I go to the grocery store, or, better yet, the farmer's market, I draw inspiration to create new recipes from whatever produce is currently in season. Last week as I wandered through the produce aisle, I saw a bunch of beautiful green beans and decided, right then and there, to make a green bean salad. Here's another easy, fresh, and seasonal recipe for the collection:

1. Set a small saucepan of water to boil with one teaspoon of salt

2. Cut off the ends of the green beans and cut them in half.

3. When the water boils, add the green beans and cook until tender, 5-10 minutes.

4. Drain the beans and run cold water over them. Dry thoroughly

5. Pour into a large serving bowl. I use our Farmers’ Market or Pasta Italiana serving bowl.

6. Add tomatoes, green onions, garlic, and mozzarella to beans.

7. Drizzle olive oil over salad, dust with remaining tsp. of sea salt and toss.

8. Serve immediately or chilled. (But I like it at room temperature.)

www.rosannainc.com

Simple Text version:
Ingredients (serves 4)

1 lb fresh green beans, stems removed and chopped in half

1 pint fresh, ripe cherry tomatoes, stemmed and halved (This is peak tomato season! Take advantage!)

1 bunch green onions, chopped coarsely, whites only

2 garlic cloves, minced finely

1 cup fresh baby mozzarella balls (roughly the same size as the cherry tomatoes)

¼ cup extra virgin olive oil

2 tsp freshly ground sea salt

Directions

1. Set a small saucepan of water to boil with one teaspoon of salt

2. Cut off the ends of the green beans and cut them in half.

3. When the water boils, add the green beans and cook until tender, 5-10 minutes.

4. Drain the beans and run cold water over them. Dry thoroughly

5. Pour into a large serving bowl. I use our Farmers’ Market or Pasta Italiana serving bowl.

6. Add tomatoes, green onions, garlic, and mozzarella to beans.

7. Drizzle olive oil over salad, dust with remaining tsp. of sea salt and toss.

8. Serve immediately or chilled. (But I like it at room temperature.) 

New Starts

Hello everyone and Happy New Year! My apologies for staying silent so long. I’ve been very busy during these past few months preparing for the release of my new book Coming Home, which will go on sale in March (more updates on this exciting event to come.)

I’d like to talk about the new year and the opportunity for new beginnings. Renovating a living space is one of the most potent ways to wake our sluggish minds from their winter slumbers. “Home” is the space where we begin and end everyday and we often forget how much of an impact the atmosphere at home can have on our psyches.

Cleaning and rearranging our home space can help us become more dynamic and vital. It doesn’t take much. Here are some ways you can make your own small, new beginning at home:

Instead of tackling the entire kitchen, make a commitment to clean out and reorganize your refrigerator. Or your silverware drawer. Or the “junk” drawer. Or your pantry shelves. Give yourself one small project at a time that you know you can finish in one go. Afterwards, not only will your home be a better space, but you’ll also feel a sense of accomplishment.

Try out a few new recipes. Refresh your repertoire by adding a handful of fresh, healthy and seasonal dishes to the rotation. For inspiration flip through your favorite cookbook or visit your favorite food blog. I love Tastespotting for the gorgeous food photography. What could be more inspiring than the pictures of delicious meals?

When it comes to decorating our living spaces once we find a place for something it usually never moves again. We might occasionally add a new item here or there, but rarely do we take items away or swap them out for something else. Designers, however, do things a little differently...rotating their décor according to the season. I’m not talking about Halloween decorations in October or Christmas lights in December. Rotating your decor can be as simple as changing the centerpiece or tablecloth on your dining room table. Maybe that means a simple, delicate runner for the spring with a vase of fresh blooms. Or a rich, heavy tablecloth for the winter. Accompanied by a pair of dramatic candlesticks, like the ones in our Dauphine line.
Or maybe you place a few special items in your foyer that correspond with the season. A pumpkin and a lantern for the fall? A big bowl of ripe fruit for the summer?

Varying our home aesthetics, even just slightly, makes a huge difference. Don’t underestimate the power of some small new things to combat the monotony of the routine.

My new book Coming Home is a great guide to seasonal, mindful living filled with more ideas like these. Sometimes, all it takes is a little nudge to make a subtle change that surprises us with its big impact.






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