From the Editor: I'm a reluctant fryer. I grew up in a house where kitchens were to be kept as clean as possible; messes were avoided. When my dad cooks up bacon, he lines the adjacent area with newspaper (which is genius but does show a fear of mess that is unusually strong). For this fritto misto of mixed spring vegetables, however, I will overcome my reluctance. I will get out the oil and heat up the large enameled cast iron pot, coat some asparagus and morels and more, and fry them into delicate crispiness to bite into with just a spritz of lemon. And having used a tall pot instead of a shallow pan, I'll have avoided most of the mess as well. They are a fun way to start an Easter meal—find other Easter ideas here.
Campfire Trout: Knowing how to cook fresh fish perfectly over an open fire is a great skill to master in preparation for fishing season and long summer days on the water.
Radish Snap Pea Salad: There’s lots of crunch and lots of flavor in a simple, colorful spring salad of radishes and snap peas with a refreshing buttermilk dressing.
If you like this newsletter, please forward it to a friend. If someone forwarded it to you, consider subscribing (see below) to get the latest from Edible Communities every week. We'll send you a free ebook of deliciously seasonal spring recipes as a thank you for joining us so you'll be right and ready as spring produce rolls into markets near you.
