The equinox has come and gone, bringing an end to the snow. Now, cherry trees and daffodils are blooming all around us. Gardening in a new climate has been an adventure, full of unexpected lessons. Despite surviving last winter, some of the plants we brought south didn’t make it through this one. But we’re getting an earlier start with seedlings in the greenhouse and have even more garden space ready. Foraging season is already upon us. My picks for Spring ’24 – My Favourite Cookbooks of the Season are a mix of cherished classics and guides to help us decide what to grow, eat, and preserve for the year ahead.
Foraging
Sweet violets are nearing the end of their early spring display, carpeting sun-warmed banks in vibrant purple. The Forager’s Kitchen remains my go-to for ideas on using violets and other foraged edibles common to both Scotland and New Zealand. This year, I’ve started freezing and dehydrating sweet violets, ensuring I have plenty to experiment with. Last year, I arrived a bit late to the foraging party, but making violet vinegar was a great introduction to their culinary potential. These small foraging victories remind me of the connection between the land and our plates, no matter where we are.
Growing
James Wong’s Homegrown Revolution still tops my list when it comes to selecting unique edibles for the garden. It’s been a guide not just for growing, but for selecting plants that will keep us fed and curious about new flavours all year. The cookbooks from January’s list have also been invaluable in helping us decide what to preserve and enjoy throughout the year. This book helped me establish my small saffron crop which has travelled through the regions and is now embedded in the earth here in the Hurunui.
Eating Outdoors
And, of course, no spring season is complete without outdoor cooking. The grass is green, the fires are still unrestricted, and it’s the perfect time to cook over flames. My October ’23 post highlighted some of my favourite titles, Fire, Smoke Green by Martin Nordic is a a brilliant guide for creative plant-based BBQ and Outside by Gill Meller is set to be a classic in years to come. Ross Dobson’s Veggie BBQ remains as relevant now as it was a decade ago, making it a perfect companion for springtime vegetable grilling.
Recipes
These recipes are perfect for cooking outdoors: Saffron and wine braised cauliflower steaks or a cauliflower steak with a fresh chimmichurri. A kofte is a hearty addition to any BBQ and char grilled corn is always a crowd pleaser when in season. For salads and slaws, a simple aquafaba mayo is the perfect base for any flavoured mayo. And don’t forget lettuce isn’t just for salads, it’s also delicious when seared on the grill.
