Eat the Seasons | April

by Melissa DesAutels
April 7, 2016
in EAT, Eat the Seasons
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Wow, can you believe it’s already April? The months are racing by and we are headed straight into a potentially hot summer. The weather has already hit 90 degrees this week, here in the South Bay. I know some of you out there love the heat, my husband included, but I’m not really one of them. I need that perfect 75 degrees to maintain a happy composure. I guess I will need to stock up on a wicked amount of sun dresses if there’s any hope of surviving what’s on the horizon!

Despite my distain for the heat, there are some upsides to warmer weather. The excuse to drink Gin and Tonics like they are going out of style and the Farmers’ Markets exploding with every fruit and vegetable imaginable. I’m not quite sure which one I love more. But for the sake of this post, we are going to focus on the food!

Eat the Seasons | April - farm to table recipes highlighting seasonal produce found in the month of April. Think juicy Grapefruit or Tangerines, roots like Rutabaga and Beets and even weeds like Purslane and Nettle.

This month we are highlighting a few produce items you wouldn’t really expect are edible. We are referring to two weeds you usually pull from your gardens or yards – Purslane and Nettle.

Purslane surprisingly is considered a superfood high in omega-3 fatty acids and beta carotene which prevents heart attacks and strengthens the immune system. The tiny leaves have a cucumber-crisp, yet tart flavor with a lemon-pepper kick. Who knew the power of a weed! Now, before you run out to your yards and start hunting for this little guy, make sure to do your research. Purslane has a slight twin out there that happens to be poisonous. The Hairy Stemmed Spurge. If you’re not sure, don’t ingest ever!

Nettle, also known as Stinging Nettle, has an overwhelming amount of health benefits. Though careful when handling this weed as it really lives up to it’s name. I’ve made the mistake more times than you want to know of mindlessly grabbing on to a huge cluster of Nettle, causing my hand to burn for hours. Wear gloves! It will save you some unnecessary pain. Can you imagine what I could have done with all the Nettle, and even Purslane, I’ve pulled from my gardens over the years. Well find out below! It will surprise you!

Remember that what’s in season is different for each region and state. Here we mainly focus on California. To find out what’s fresh in your neck of the woods, check out Sustainable Table or Epicurious. Both offer up some very in depth information.