Spring - a Chef's Seasonal Revival

New Hampshire can be a gem in the world of seasonal cuisine, but can also be pretty tricky! Nestled in the heart of New England, the state offers an abundance of fresh ingredients - weather depending of course. Be on the look out for signs of spring in the coming months. These ingredients can turn any meal into a memorable experience, mostly because the season is short and varies year to year. It is never really spring in my book until I see wild spring goodies come through our doors from any of our trusteed foragers or suppliers!

Spring Delights: The Upsurge of Freshness

As the snow melts and flowers bloom, Spring in New Hampshire brings a wealth of fresh ingredients. It starts with maple syrup production in March and continues with early vegetables like asparagus, radishes, greenhouse spinach and peas. The garden at my house has a 25-foot asparagus bed, approaching 15 years old. It is a heavy producer and am yearning for first cut, 1 inch wide spears that are soft and meaty. Softshell crabs are another sign of spring, a true seasonal treat - I've been know to hoard them for the few weeks I can get my hands on them. Most spring ingredients have a habit of being incredible at a young age and quickly become tough and bitter, must be a New England thing, lol.

One standout ingredient for me are fiddleheads. These curled fronds of young ostrich ferns emerge along riverbanks and offer a unique, grassy flavor. You can enjoy them sautéed, steamed, or even pickled for an extra zing. As our meu emerges from the depths of winter, putting anything local and green on a plate is welcome and fiddleheads sure fit that bill.

Ramps, aka wild leek have two parts - the white bulb and stem, which transitions to a broad green leaf. Each tasting like garlic, but the bulb is stronger in flavor while the leaf is a bit more subtle AND each needs to be treated different. We often pickle the bulbs or sauté them into risotto along with asparagus, peas and mushrooms. The leaf we make pesto, purees and other sauces to add a subtle garlic flavor to dishes.

Late spring also welcomes local strawberries, which thrive in the temperate climate. With warmer days and cooler nights, these berries develop a perfect sweetness. Enjoy them fresh, mix them into salads, or use them as a delightful topping for desserts. Last year we made strawberry vinegar to use for a salad dressing. When I was a child I was "forced" to go strawberry picking and then we'd make jam. This tradition has been continued with my own family and eating a PB&J in January with that homemade jam brings me back to the fields. Oh, chunky PB only here - which has the kitchen team fighting over which is better - creamy or chunky?

Our menu in the coming months will change more frequently as we start working closer with farms and suppliers. New ingredients are readily available and it seems like some farms have new products each week. Center of the plate items don't change as much, but have started discussion with a local source to bring back rabbit - most likely in the fall and have had talk with Loudonshire about DUCK production for the end of summer and early fall! Stay Tuned!

One of the highlights of our newest menu change is Pan Roasted Halibut. Soft, buttery and sweet, this fish sears up beautifully and is a fabulous upgrade when compared to haddock, pollock, or cod. Served with a bright carrot puree laced with coriander, a fluffy Moroccan couscous with sweet peas and shallots, brightly flavored radish, crispy leeks, and lemon infused olive oil - its been a winner when we had featured it as a special and the first few days of the new menu.

The Loaded Potato Gnocchi small plate has also been a home run (it is baseball season after all)! House made gnocchi seared with butter and candied bacon, then spooned over a cheddar fondue, toped with a chive creme friache and waffle potato chips.

Another New menu it that brings a ton of flavor is Tuna Tartare. yellowfin tuna is diced small and dressed with house made candied orange peel, scallions, and a ginger yuzu dressing - a sweet and zingy mixture of pickled ginger, yuzu juice, honey, and olive oil.

On top of the tuna is a cucumber sesame slaw - our non seaweed version of wakame salad. Yucca root crisps add a nice crunch to this dish.

Culinary Journey Awaits

Our mission since day one has been to embrace local produce, meats, seafood, cheese, and libations. Rooted in supporting local means extra work on our end by making connections not only with the product, but also the people behind them.

Cooking with seasonal ingredients celebrates the harvest cycle and supports our local farmers and communities. Whether you’re savoring fiddleheads in spring or warming dishes in winter, each season presents a unique opportunity to indulge in New Hampshire's ever-changing menu.

Cheers!