The Edible Valley Podcast

Episode 233 "Exploring the Flavours of Spring"

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In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer embark on a culinary journey to explore the vibrant flavors of spring. From seasonal vegetables and foraged finds to spring-inspired recipes and cooking tips, they dive deep into the bounty of the Pacific Northwest. Join them as they share their passion for seasonal eating, connect with local farmers and foragers, and inspire listeners to embrace the freshness and vitality of spring in every delicious bite.

 

Spring-Inspired Recipes for 4 People:

Asparagus and Pea Risotto:

  • Ingredients:
  • 1 cup Arborio rice
  • 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
  • 1 cup fresh peas, shelled
  • 2 shallots, finely chopped
  • 4 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Instructions:
    1. Sauté shallots in olive oil until translucent.
  • Add Arborio rice to the skillet and cook until translucent.
  • Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until rice is cooked.
  • Blanch asparagus and peas, then fold into the risotto along with Parmesan cheese.
  • Season with salt and pepper to taste. Serve hot.

  • Spring Greens Salad with Strawberry Balsamic Vinaigrette:

    • Ingredients:
    • 8 cups mixed spring greens (spinach, arugula, lettuce)
  • 2 cups fresh strawberries, sliced
  • 1/2 cup toasted almonds
  • 1/2 cup crumbled feta cheese
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • Instructions:
    1. Toss mixed greens with sliced strawberries, toasted almonds, and crumbled feta cheese.
  • In a separate bowl, whisk together balsamic vinegar, olive oil, and honey to make the vinaigrette.
  • Drizzle the vinaigrette over the salad just before serving.

  • Rhubarb Crisp:

    • Ingredients:
    • 4 cups fresh rhubarb, chopped
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • Instructions:
    1. Preheat oven to 375°F (190°C) and grease a baking dish.
  • In a large bowl, combine chopped rhubarb, granulated sugar, and ground cinnamon. Transfer to the prepared baking dish.
  • In a separate bowl, mix together flour, rolled oats, and melted butter to make the crisp topping.
  • Sprinkle the topping over the rhubarb mixture and bake until golden and bubbly. Serve warm.

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