I planted a cover crop in the vegetable garden last fall, and with all the winter rain it went crazy. Mustard, sweet peas, vetch, fava beans—I had a forest! I cut everything to the ground except the fava beans, which are about to overwhelm me. Not that you can have too many. I pile them on crostini, sprinkle them in salads and braise them with fennel leaves for a pasta sauce. Thanks to the chef at The Prisoner winery, I have a wonderful new dip for spring vegetables to share. During green garlic’s brief appearance, I’ll be using it in that onion dip and in a soufflé that I make in a shallow dish so there’s extra crust. Spring carrots, so sweet, remind of Annie Baker’s terrific recipe for carrot zucchini bread with candied ginger, the perfect mid-morning treat with a cup of tea. If you like rhubarb, I hope you’ll make my strawberry rhubarb sauce this spring. Pair it with yogurt, yogurt panna cotta or vanilla ice cream.
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