Food for Thaw: Three Spring Ingredients to Look for Now
Once the doldrums of mud season lift, I’ll be scouring the local diningscape for these sprightly ingredients.
Illustration by The Ellaphant in the Room
Spring-Dug Parsnips
Trapped underground all winter, these well-rested tubers emerge post-thaw redolent of honey, white truffle, and hazelnut.
Find them at: Dante, Cambridge; Strip-T’s, Watertown.
Illustration by The Ellaphant in the Room
Spruce Tips
The piney, hand-foraged shoots add a citrusy yet earthy zing to everything from ricotta to pickles to buttery shortbread.
Find them at: Zebra’s Bistro and Wine Bar, Medfield.
Illustration by The Ellaphant in the Room
Green Garlic
Once you experience the water-chestnut-like snap of bulbs still sporting their verdant scapes, you’ll swear off the wan pre-peeled stuff forever.
Find them at: Siena Farms, South End.
