Spring came early to Napa Valley this year. My garden produced fava beans in early March, which has never happened before. Despite a winter with almost no rain, California farmers are harvesting tender asparagus, plump artichokes and crisp radishes that deserve the spotlight in spring meals. As for fruit, it’s an in-between time, with the California citrus season concluding and red-ripe strawberries still weeks away. Hawaiian pineapple, juicy and fragrant, fills in for now. I love blending it with yogurt to make a creamy lassi.
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