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Food Notes: Celebrate spring with green veggies and white wine
Updated 7:00 AM;
Not so long ago, in a time before supermarkets carried a huge variety of produce regardless of the season, our ancestors had to wait for their veggies each spring.
Deprived of vitamin C through the winter months, they foraged for wild nettles, ramps, dandelions, lamb’s quarters and fiddleheads, to name a few. These would tide them over until their spring vegetables could be harvested.
Today we can buy what we want from the grocery store, or head for our favorite farm stand where our local farmers have become highly educated on what can be overwintered and what grows best in high tunnels, allowing for earlier harvest. This brings the fortunate consumer the freshest possible vegetables including spinach, head lettuces, bok choy, arugula, pea shoots and kale.