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Spring is here, and we feel endless joy at the thought of digging into asparagus, radishes, spinach, lettuce, rhubarb and nettles, resting completely assured that these have popped out of the ground right here at home and haven’t circumferenced the Earth on their way to our plates. This is the time to say thank you and goodbye to hearty stews and warming soups, and instead make way for light salads, colorful pasta dishes, quick meals cooked on the grill and – of course – desserts with fresh fruit and berries. At this point, we obviously don’t have access to everything yet, but that’s the whole point of eating local produce only: that you, veggie by veggie and fruit by fruit, get to eat and enjoy your way through each season, and give yourself the chance to fully appreciate what nature has on offer in every given moment. These are our favorites right now:
Asparagus and Radish Salad
Spinach Salad with Ginger Vinaigrette
Vegan Rhubarb Tarte Tatin
Herb Rice with Spinach and Chickpeas
Asparagus with Sun-dried Tomato Romesco
Pasta with Nettle Pesto
Vegan Nettle and Sunflower Ricotta Cannelloni
Rhubarb Ice Cream
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– Sophia & Michael