Well we are about a week out from “Groundhogs Day” The big question is WILL or Will NOT Punxsutawney Phil see his shadow. Here in Shelbyville we look on a daily basis to see if our own Groundhogs are beginning to stretch there legs and look for fresh spring growth. I am as excited as Rupert and Helga along with there three furry and cute kids. Whom I guess are no longer kids! This being so it will be time to give them names this spring.
Now on to a few of the delicious spring produce we have to look forward to and will be highlighting our spring menus this year.
PEAK SEASON: APRIL – JUNE
Not many people would think of asparagus as a flowering perennial, but that’s exactly what it is. In fact, it was once considered part of the lily family. Native to Europe, Northern Africa, and Western Asia, asparagus didn’t find its way to the United States until the 1850s. Asparagus can be green, white, or purple – each with a different flavor profile. With a crisp curnch and a distinct flavor, asparagus can be used to crisp-in up a fresh arugula salad or accompany a juicy steak.
PEAK SEASON: DECEMBER – MAY
Blood oranges red pigment begins accumulating in the vesicles at the edges of the segments and at the blossom end of the fruit, and continue accumulating in cold storage after harvest. Due to its pigments, the blood orange contain greater amounts of antioxidants than other oranges. While the flavors can range from tart to sweet. The colors bring out a vibrant touch to any culinary dish. We are currently excited to be making a BLOOD ORANGE & RUBY GRAPEFRUIT HICKORY SYRUP. Soon to be sold on our website and at the Nashville Farmers Market along with our traditional HICKORY SYRUP, other flavored HICKORY SYRUPS and HICKORY GLAZES for your culinary needs.
PEAK SEASON: NOVEMBER – MARCH
Believed to be a cross between a true lemon and a mandarin or orange, it was first introduced in the United States about 100 years ago by Frank Nicholas Meyer who came across the plant on a trip to China. Rounder than a true lemon, sweeter and less acidic, it adds wonderful flavor to countless foods and drinks. Our delicious spring risotto features spring peas and Meyer lemons. The Meyer lemon brings out a hint of tart citrus with adding a little sweetness to the spring peas.
SUGAR SNAP PEAS
PEAK SEASON: MARCH – JUNE
Sugar snap peas are a cross between snow peas and English peas. They have round peas inside, like English peas, but the whole pod is edible, like snow peas. They’re the best of both worlds. Crunchy and sweet, they should be enjoyed raw (and at great quantities!). When prepared, they should be cooked lightly to preserve the flavor, texture, and pure delight of the pea. In the spring, you’ll find sugar snap peas in a range of dishes, from Asian to Italian.
PEAK SEASON: MARCH – MAY
Strawberries are actually the only fruit in the world with its seeds on the outside. Another bit of trivia for you: a strawberry isn’t a berry. It’s a fruit. And a very popular one at that. With a sweet flavor and vibrant color, strawberries are sensational in salads, pastries, smoothies, dressings, and in ways you might never have considered, like beverages.