I admit it, I am. While I would love for it to warm up and actually be spring, I’m totally unprepared, and it’s good that it is a few months away. But I’m craving the fresh foods that spring brings with it. Everything in the grocery stores is just looking tired and anemic, and my mouth wants freshness.
Fortunately, there are a few green items which I have rediscovered, and hopefully, they will help ward off those spring cravings for a little while longer.
A few weeks ago, I bought a few bunches of scallions to use for a batch of chowder. I bought too many, but over the next week, I found all kinds of places to use them. I mentioned to Andy that I didn’t know why I didn’t buy scallions more often, as they’re crazy cheap (like 39 cents a bunch cheap!) here, and they add so much flavor for so little effort. Since then, I’ve been adding two bunches to my regular grocery shopping. They last about a week or so, and if I end up throwing out one or two, I’m okay with that. I’ve added them to soups, stews, chowders, salads, frittatas, and bean burritos so far, and there is no end in sight for the possibilities of this very humble member of the onion family.
The other item I was pleased to find this week was fresh flat-leafed parsley. Man, I love this stuff. I know I’ve shared my parsley love before, but it’s practically growing into a full-fledged fetish. I could add it to everything. I love the bright, green flavor it adds, as well as the color. When I buy a bunch, I put it in a glass of water- just like a bunch of flowers. Then I cover the top loosely with a plastic bag and set it in the fridge. I can get at least a week out of this beautiful bouquet of what is traditionally just a garnish. A nice-sized bunch of parsley costs me just 99 cents here as well. Combine the two items, and I’m spending just under $2.00 to make my mouth happy. Add a fresh lemon and we hit the two-dollar mark- and uber happiness indeed!
The parsley and the scallions are working together to put a burst of freshness into my mouth and they are at least giving me a taste of something new and exciting. Ironically, the two items I expect to be harvested from the garden this spring are parsley and scallions that are wintering over. Just think about how much more wonderful they will taste fresh from the garden in a few months!
In the days to come, I have recipes to share that use these inexpensive bounties from the grocery store. I’ve been feasting indeed, but I would also love to hear if you have a favorite recent find. Anything new that’s helping ward off the winter doldrums? Some unexpected food find that transports you to a more tropical climate? Do share, I’d love to participate with you!