WRITTEN BY SARAH WALKER CARON

As the weather warms, farmers’ markets begin having more stalls with bags of fresh greens, rods of asparagus and rhubarb, and more. Or perhaps you are more the grow-you-own type, and are beginning to see the fruits of your labor pushing through the warming soil, just waiting to be transformed into something delicious. Either way, it’s a wonderful time to love to cook. 

From roughly April through June, Maine’s first-of-the-season produce begins to be available. Cold weather ingredients like greens, radishes, and spring onions emerge first, followed by asparagus, fiddleheads, rhubarb, and peas. If you hit the sweet spot just right, your meals can be transformed with the freshest of the season.

Ready to get cooking?

Asparagus and Spring Onion Frittata

Yields 6 servings

Bold with flavor from the combination of asparagus, spring onions, and garlic as well as sharp provolone cheese, this delightful frittata makes a satisfying main dish for any meal. Serve this with a salad of mixed greens with good olive oil and balsamic vinegar for a divine spring meal.

  • 2 Tablespoons olive oil, divided
  • 1 cup (1-inch pieces) fresh asparagus, (about 4 oz with ends trimmed)
  • 1/2 cup (1/2-inch pieces) spring onions, white and light green parts only (also known as scallions)
  • 1 clove garlic, minced
  • 6 eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3/4 cup shredded provolone cheese
  • Preheat oven to 350 degrees Fahrenheit. Heat a 10-inch oven-safe skillet over medium heat.

Add 1 tablespoon of the olive oil to the skillet and let heat. Add the asparagus and spring onions. Cook, stirring occasionally, until beginning to soften, about 5-6 minutes.

Add the garlic to the skillet and let cook for 1 minute. Stir to combine. 

Brush the skillet with the remaining 1 tablespoon of olive oil, pouring excess in and swirling.

Whisk the eggs together with the salt and pepper thoroughly and then add to the skillet and stir very briefly to combine. Sprinkle all over with provolone cheese. Continue cooking without stirring until the bottom and sides are set, but the top is still loose, about 3-4 minutes

Place the pan into the oven and cook for 8-11 minutes, until the top is set. No need to let it brown — you just want it firm.

Serve hot.

Spring Onion Fiddlehead Risotto

Yields 4 servings

The creaminess of risotto meets the sweet earthiness of fiddleheads and spring onions in this recipe for Spring Onion Fiddlehead Risotto. Enjoy this seasonal dinner with a crisp salad and bread. For best results, take your time making this. 

  • 2 cups fiddleheads, cleaned
  • 1 Tablespoon olive oil
  • 2 bunches spring onions, white and green parts separated (also known as scallions)
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 1 teaspoon dried rosemary
  • 1 cup parmesan cheese
  • Salt and pepper, to taste

In a saucepan, cover the fiddleheads with water and bring to a boil set over high heat. Reduce heat to medium-low and boil for 15 minutes. Drain and set aside.

Meanwhile, heat the olive oil in a Dutch oven.

Cut the white parts of the spring onions into 1-inch segments. Add to the pot and cook, stirring, until they begin to brown — about 5-7 minutes.

Add the arborio rice to the pot and stir to combine. Cook for 1 minute. Then add the wine and stir in. Cook until it’s absorbed, about 2 minutes.

Add the chicken stock a little (about 1/2 to 3/4 cup) at a time, allowing it to absorb (about 2-3 minutes) before adding more. Continue until all the stock has been added. 

Slice the dark green parts of the spring onions into 1/4-inch thick pieces. With the final addition of stock add to the pot along with the cooked fiddleheads, rosemary and parmesan cheese. Stir well.

Remove from heat. Season with salt and pepper, as desired. 

Enjoy.

Strawberry Rhubarb Pie

Yields 1 pie (6-8 servings)

With a sweet-tart filling, this two-crust Strawberry Rhubarb Pie is a wonderful way to end a spring meal around Memorial Day when rhubarb is in season. Serve it with a dollop of vanilla ice cream or a swirl of whipped cream.

  • 2 cups sliced fresh rhubarb
  • 2 cups sliced fresh strawberries
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 Tablespoons unsalted butter, cut into pieces
  • 1 Tablespoon milk

Pie crust for a bottom and top crust (1 box store bought or 2 homemade crusts)

Preheat the oven 400 degrees Fahrenheit.

In a large mixing bowl, stir together the rhubarb, strawberries, sugar, cornstarch, vanilla extract and salt.

Arrange a bottom crust in a pie plate. Pour the prepared rhubarb-strawberry mixture into it, spreading into an even later. Dot the top with butter.

Spread the top crust onto the pie, taking care to press the top and bottom crusts together while you fold and crimp it. Use a knife to cut four slits in the top. Brush the top crust of the pie with milk, discarding any unused milk.

Bake for 15 minutes. Reduce the heat to 350 degrees and bake for 45-55 minutes, until the top is golden brown and the filling is cooked through.

Remove from the oven and cool completely before slicing and serving — at least 1 hour.