What's in Season? March Recipe Round-up

The cold weather is retreating and that means new things to eat! From Salt Spring Island lamb and asparagus to plum blossoms and nettles―it's easy to eat local when you live on Vancouver Island. 

1) Herb-Encrusted Leg of Lamb
Haidee Hart, ediblevancouverisland
"Stowell Lake Farm is a thriving organic farm and retreat centre on Salt Spring Island, BC. They have recently published their first book, Seven Seasons on Stowell Lake Farm, to share the stories of their community, their sustainable farming practices, and of course the delicious slow food recipes of their chef, Haidee Hart."

2) Foraging and Cooking with Ornamental Purple Plum Blossom: Spring Floral Confections
Danielle Prohom Olson, gathervictoria
"Sadly underutilized as a culinary ingredient, plum blossom has a unique scent and flavour which infuses beautifully in cream, syrups and processes into a delightful floral sugar – making everything it touches taste like spring. 

3) Poached Egg and Asparagus with Truffled Hollandaise
~ Julie Van Rosendaal, westernliving.ca
"For a stylish twist on the usual eggs Benedict, poach some asparagus along with your eggs, and drizzle the lot with truffle-spiked hollandaise. Top with thick curls of Parmesan, shaved with a vegetable peeler, and a pinch of black pepper.">

4) Stinging Nettle Pesto
Cinda Chavich, yammagazine.com
"Nettles may be tricky to pick without gloves but they are well worth the effort with many culinary uses that adds a wild element to dishes."

5) Masala Lamb Meatballs Gary Hynes, eatmagazine.ca
"Oh yeah! Classic comfort food with a heated twist. A little spice and alotta big bold flavour."