spring vegetable

Fried Morels, Spring Onions and Sage Recipe

By Patrice Johnson | June 18, 2013

fried morels, mushrooms, spring onion, sage, fried sage

fried morels, mushrooms, spring onion, sage, fried sage

When mushrooms come to mind, you think of grilling, sautéing, or even roasting them, but generally never frying. In season, morel mushrooms and spring onions are plentiful at the farmers markets. Combined together and fried these treats are great as a garnish on a baked potato or salad. But,  I make no apologies for eating them right out of the pan.

Adapted from John Brewer’s Crunchy Morels recipe.


For more delicious stories by Patrice Johnson, click HERE 

Spring Mushroom and Asparagus Ragout Recipe

By Patrice Johnson | June 7, 2013

mushroom, morel, asparagus, ragout

mushroom, morel, asparagus, ragout

A foodie friend of mine started growing her own mushrooms a few years ago, but I didn’t really pay any attention. Mushrooms seemed so complicated and scary. Besides, she also grew grapes before the rest of us, and wasn’t afraid to dive into pumpkin and strawberry patches. No gardening practice intimidates her. Then I saw home growing kits hit the shelves at my grocery store, and fresh and dried local mushrooms for sale in the farmers markets. Mushrooms are trending.

Click here for a look at our story, The Sense of Morels.

The mushroom vendor at my local market enthusiastically pitches the wonders of mushroom teas. I passed on the tea but brought home a carton of fresh Italians to play with. If you cannot find fresh local mushrooms, use a meaty variety such as portobella.

For more recipes from Patrice Johnson:


Rye Blini with Pickled Beets and Gravlax

Carrot Crayfish Salad

Grilled Trout Burger


Asparagus Mimosa Recipe

By Joanne Bruno | May 20, 2013

asparagus, spring vegetable

Asparagus, Spring vegetable

Asparagus doesn’t need much at this time of year to make it really shine. Just a quick boil to make it simultaneously tender and crisp, and a topping of hard boiled eggs, capers and sea salt will do it. Serve with a side of toast and you have the perfect breakfast, brunch or starter to any spring meal.

asparagus, spring vegetable

Grated eggs are a surprising addition to this asparagus appetizer.

Adapted from Plenty

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

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