Theres been quite a bit of head-scratching this week at all the fresh soil that somehow makes its way into our house. After the many hours our children have spent prepping our front garden over Spring Break, theyve smuggled wet dirt inside like seasoned drug mules. But no matter. Theyre enjoying themselves in the process, and soon well be feasting upon the veggies and herbs of their labours. Its just one of many sure-fire signs of Spring in my life. Here are several others...
Stinging Nettles | These have grown in popularity in recent years, and theyre just about to come into season for 2012. (Theyll appear on adventurous menus in the next couple of weeks). Ive seen La Quercia deliciously stuff them in agnolotti envelopes with ricotta and many a restaurant make a fine soup of them. (Theyre often used as a substitute for spinach). Look for them also in risottos at Cibo and Two Chefs & A Table. Sourcing your own? Dont be frightened. Once theyve been sufficiently steamed, theyre harmless.
Spot Prawns | The start of spot prawn season is coming up fast and that means we can start looking forward to the annual Spot Prawn Festival at False Creeks Fishermans Wharf. Though a date hasnt been announced yet, it usually begins on the first Saturday of May. As per tradition, Ill be hitching a ride that dawn on the Organic Ocean with the festivals co-founder, Steve Johansen. Well return to the dock jammed with hundreds of foodies around noon with the boats hold brimming. The ultimate edible harbinger of summer!
Farmers Markets | The winter market in the parking lot at Nat Bailey Stadium has provided plenty of tasty sustenance for my family since November, but now were pining for the other neighbourhood markets to get up and running. While the ones on Main and in the West End wont open until June, those in Kitsilano (in the parking lot of Kitsilano Community Centre) and Trout Lake (in the north parking lot of John Hendry Park) get going early in May. Find all the info you need (including whats in season) at .
Hot Cross Buns | These treats are hardly high end, but when toasted and lathered with butter, they do enter the OMG realm of scandalous delicacy. That theyre only around for two short periods every year makes them all the more attractive (a hangover from an Elizabethan edict that forced English bakeries to only produce them around Easter and Christmas). Whether you make them yourself or buy them at a bakery, we recommend some self-control. Six per sitting is too much.
Chocolate | And whats Easter and religious/culinary syncretism without a whole bunch of cheap, low quality chocolate bunnies and eggs? One can go that route, but Im particularly looking forward to the offerings from Vancouvers newest chocolatiers and bakers. As this will be the first Easter celebrated by on Alberni (opened this past Summer), on Industrial (opened this past Fall), and Cadeaux on Powell St. (opened in January), I expect theyll be aiming to blow us away.
Halibut | The season for fresh, local halibut is here, and we should starting seeing filets on our better menus as early as this week. Quang Dang at West is a master with this fish, as is James Walt at Whistlers Araxi. Pick yours up at False Creek Fishermans Wharf or at Finest At Sea on Arbutus.
Tomato Investments | Were looking forward to planting a late summers worth of tomatoes at the end of May, but the process starts a few weeks before, when well have to set them outdoors to harden them gradually against the elements (Spring in Â鶹´«Ã½Ó³»can still bite). When theyre finally up and bearing ripe fruit in August, we hope itll be BBQ prime time (think relishes and Caprese salad starters).
BBQ Classes | With the coming of good weather and longer evenings, much of our cooking especially in the meat department will take place outdoors. If youre a newbie at grilling or looking to turn pro (in your own mind), the Dirty Apron Cooking School is offering The Ultimate Grilling Class on April 27. The four-hour, hands-on class will teach you how to marinate, season and grill meats and seafoods with confidence. Tickets are expensive at $150 a pop, but this is professional instruction from the people who brought us Chambar, so I expect itll be worth every penny. Details and booking at .
New Street Food Carts | Finally, the new wave of street food carts is on the horizon. Just last month, some 25 shortlisted candidates presented their concepts and flavours to a panel of 14 judges in the kitchens at Â鶹´«Ã½Ó³»Community College. From these, the number has been whittled down to just a dozen. We can expect an announcement from City Hall in early April that will detail what new tastes well be able to enjoy curbside this summer.
