THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Sunday, March 19, 1995 TAG: 9503160055
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: BY BETTY DOUGLASS, SPECIAL TO SUNDAY FLAVOR
LENGTH: Medium: 52 lines
WHAT FUN IT is to shop for produce in early spring.
March's bounty - and April's - includes nearly everything from A to Z.
``What's great this month?'' asks Bruce Beck in his book ``Produce: A Fruit and Vegetable Lovers' Guide'' (Friendly Press, 1984).
The answer: artichokes, asparagus, avocados, beans, beets, broccoli, cabbage, Chinese cabbage, cauliflower, celery root, chicory, chives, cucumbers.
Not to mention: dandelion, horseradish, leeks, head lettuce, leaf lettuce, okra, sweet oranges, papayas, peas, chili peppers, sweet peppers, rhubarb, shallots, spinach, summer squash, turnips . . .
Tuesday is the first day of spring. And while it would be impossible to use each of the above fruits and vegetables in a menu for four, we can certainly try!
For starters, I've chosen an Ensemble of Vegetable Salads on a bed of leaf lettuce.
The three suggested salads - Fresh Asparagus, Crunchy Pea, and Radish and Carrot - can be prepared ahead and arranged on individual serving plates prior to seating.
Fillets of Salmon on a Bed of Cabbage With Dill Sauce is adapted from ``Pearla Meyers' Art of Seasonal Cooking.'' To save time, I used canned vegetable broth and fish flavor bouillon cubes instead of fish stock.
The salmon is wonderful with simple Parslied Potatoes. Simply scrub new potatoes and boil until tender; drain well and return to heat. Add a tablespoon of butter and about 2 tablespoons fresh chopped parsley. Scalloped Rhubarb also goes well with the salmon; or, try Grilled Peach Halves. Just wash the desired number of peaches, cut them in half (skins on) and place them cut-side down in a small skillet with 1 to 2 tablespoons butter. Saute until lightly brown. Turn them over and sprinkle with brown sugar, cooking until fork-tender.
For dessert, Orange and Kiwi Ambrosia is quick, easy and delicious.
A few shopping tips:
When buying asparagus, look for plump, crisp, straight stems, tightly furled tips.
Radishes should look firm, plump and unblemished. Look for glossy skins.
Fresh peas should be small, bright green, glossy pods with fresh ends.
For rhubarb, look for crisp, plump, medium stalks of red or pink. Avoid wilt or blemishes. ILLUSTRATION: Color photos by Beth Bergman, Staff
by CNB