“Cooking With The Seasons”

“Spring Ingredients”

artichokes, asparagus, avocados, beans, beet greens, beets, blueberries, catfish, chard, chervil, citrus fruits, clams, crabs, crayfish, cucumbers, dandelion greens, fava beans, fiddlehead ferns, frisée, frogs’ legs, garlic, greens, grouper, guavas, halibut, honeydew melons, lamb, lettuce, mint, mizuma, morels, nettles, onions, papayas, peas, potatoes, radishes, rhubarb, salmon, sardines, scallions, sea bass, shad/shad roe, shallots, snow peas, sorrel, strawberries, suckling pig, sugar snap peas, vanilla, veal, water chestnuts, watercress, zucchini

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