The passing of seasons doesn’t happen in southern California. Fall came and went without feeling right, winter was non existent. I’m not completely against it, going to weekly outdoor farmers markets in the sunshine and having a 90 degree beach day in February aren’t anything to complain about. It’s just difficult putting the sense of seasonality in my food when there are no seasons!
The one season that exists is spring. Even California experiences the mid winter rut of root vegetables. Again, nothing against parsnips or rutabegas. Root vegetables, stews, braised dishes, I love comfort food! But something always draws me to spring. When everything is green again. Everything is fresh again.
This year I might have overdone it a bit with the green. But is fresh and I’m happy.
Salmon with wild mushrooms, marble potatoes, and pea nage.
Spring pea fettucine with pearl onions and fresh ricotta.
Green tomato bisque
Tri tip with chimichurri, grilled spring onions, and corn salad