Photo by Anita Chu
of Dessert First

The first thing I remember about Spring is the sun’s warmth on my cheeks and the scent of freshly tilled soil. I must have been about five, and as the land shook off winter’s chill my mother took me into our yard and introduced me to the wonders of planting a garden. That year we planted strawberries, tomatoes, melons and corn before tucking handfuls of sunflower seeds into the ground. It was all so exciting, but even more delightful was standing beneath tall sunflowers weeks later and putting freshly picked seeds straight into my mouth.

Perhaps because of memories like this, Spring is one of my favorite seasons. Life is bursting through the soil, colors are blooming, and our plates reap the rewards of this bounty. Tender young vegetables simply beg for a bite, while later in Spring strawberries dare you to keep them apart from a fluffy shortcake paired with cold vanilla ice cream. Anita’s whimsical Flower and Bird Sugar Cookies capture much of this vibrant energy, not only with their appropriately themed shapes but with their bright, pastel colors and light sweetness.

Photo by Ariela Pelaia
of Baking and Books

At the beginning of the year I highlight the opening dates of local farmer’s markets, eager to bring local varieties of baby spinach, chives, potatoes and carrots into my kitchen. I love striking up conversations with the folks behind the stands, learning little known tidbits about produce in the process. For instance, it was from a burly, deeply tanned young man with the whitest teeth I’ve seen outside Hollywood that I learned how spinach is a member of the beet family (who knew?) and that it originated in central Asia. He also cured me of the belief that spinach is particularly high in iron content, which isn’t true when compared to the amount of iron found in other leafy greens (about 1.9 mg in spinach vs 1 mg in other veggies). But before you blame Popeye for leading you astray, rest assured that his enthusiasm for spinach’s nutritional value was well deserved since it is an excellent source of vitamin A and many cancer-fighting compounds. I frequently enjoy spinach in simple salads adorned with pine nuts, then drizzled with a brown-butter and balsamic vinegar dressing. I also like to work it into main dishes like a Cheesy Spinach Casserole, Rustic Spinach Feta Bread, freshly Baked Sandwich Loaves, or even a Caramelized Onion and Spinach Stuffed Pizza Pie. Leafy greens never tasted so good.

Photo by Bea Peltre
of La Tartine Gourmande

Rhubarb is another Spring vegetable that has a variety of delectable variations. With an appearance reminiscent of pink celery stalks, rhubarb is especially popular around this time of year because it has fruit-like qualities and lends itself to pie, muffin and crumble making, as Bea’s gorgeous image of Red Currant, Raspberry and Rhubarb Nut Crumble illustrates. The name “rhubarb” hails from Roman times when the plant could be found along the banks of the river Rha, located in the foreign, “barbarian” territories of Europe. Today the Rha is called the Volga river, but rhubarb has kept its ancient name, which literally means “from the barbarian Rha.” Before the Romans rhubarb was widely used in Chinese medicine, where its tartness was prized for its purgative qualities. Indeed, rhubarb was thought to be such a potent drug and its value was so great, that it was given to the emperors of the Tang dynasty (618-907) as tribute. Our modern day use of rhubarb as an ingredient in sweet dishes didn’t appear on the culinary scene until the 17th century when sugar became more affordable in European countries. By the 18th century English households were churning out rhubarb pies, tarts and cakes as fast as they could, and who can blame them. It’s hard to resist that pink hue, especially when it’s been paired with the sweetness of sugar, or better yet, berries.

Photo by Ariela Pelaia
of Baking and Books

Of all Spring/Summer produce, berries are by far my favorite. Whether combined with rhubarb in pies, sprinkled on top of buttermilk waffles, nestled between Shortcakes, or simply enjoyed on their own, I love berries in all their manifestations. Strawberries are the first ones to show themselves, emerging beneath trifolate leaves later in Spring. The way they grow - beneath leaves of three - has traditionally associated them with concepts of the Christian trinity and, during the Victorian era, with modesty. Just as a woman concealed her sensuality beneath clothing, so too do strawberries hide their alluring shape and color beneath leaves.

Photo by Lara Ferroni
of Cook and Eat

Strawberries were also associated with women in Native American lore, which portrayed them as gifts given to woman by Creation.There is a Cherokee myth that adds more detail to this association, recounting how the Sun resolved a quarrel between the first man and woman by causing strawberries to spring from the earth. I believe it, and if the next time my husband and I have a little disagreement he knocks on my door with a bowl of strawberries and whipped cream in hand I will most certainly forgive him! I adore their sweet flavor, and the ever so subtle resistance your teeth meet when biting through the seeds and skin. Last year I highlighted their hue in a delicious Strawberry Bread that lasted barely half an hour in the office. This year I plan to try Lara’s tempting recipe for Strawberry and Lemongrass Yogurt Pops, which seem like just the sort of refreshing treats I’d like to pair with a good book and a sunny afternoon - or any other time of day!

Click on the links below for more Spring inspired recipes from Baking and Books and other food blogs around the web:

- Spinach: Spinach and Pecan Phyllo Tarts, Pepita Fettuccine with Spinach and Cranberries, Spinach Soup, Moroccan Phyllo Cigars

- Rhubarb: Rhubarb Syllabub, Rhubarb Tarts, Rhubarb and Raspberry Yogurt Pops,

- Berries: Watermelon Strawberry Sorbet, Lemon Berry Babycakes with Cinnamon Nut Streusel, Hazelnut Raspberry Cake, Tapioca Raspberry Verrines, Strawberry-Lime Tartelettes, Spring Trifle, Blueberry-Raspberry Honey Butter Glazed Scones

And, of course, you can also find plenty of Spinach, Rhubarb, and Berry recipes using the FoodieView Recipe Search Engine.

Ariela is a graduate student who writes about her love of food (and books) on her aptly titled blog, Baking and Books.