Fritters of SpringMay 9th, 2011 | By jdixon | Category: Blog
I can’t stop buying the early season vegetables, intensely green, oozing chlorophyll, and wonderful with just oil and salt (and sometimes a bit more). I get nettles whenever I can, and the tender tops of fava beans have been a revelation. I’ve grown favas, and I wish I knew you could eat the tops when they were taking over the garden.
My own garden provides sorrel, an astringent herb with a lemony tang. Soup seems to be what most recipe sources make from it, but I like adding to salads, salsa verde, and anything with fish. Last week I combined some with a couple of other early season vegetables for my never-ending parade of fritters.