Spring has sprung here on the Gulf Coast, and what a show it’s been! The redbuds, with their pink-flocked branches, were among the first to awaken:
They were soon followed by Japanese magnolias:
and azaleas:
and loropetalum, also known as Chinese fringe flowers:
The fragrant blossoms popping into bloom on the citrus trees bring the promise of an abundant fruit crop (well, hopefully more than the 3 lemons I was rewarded with this year):
This time of year is great at the farmer’s market, too. There’s been loads of gorgeous produce, including cabbages big and small:
A crazy riot of carrots:
Easter egg radishes:
And whopping fennel bulbs:
I used the fennel to make Garbanzo and Fennel Salad. This salad has a lot going on, with a strong bite from the garlic, red pepper, and blue cheese. It’ll awaken any hibernating taste buds! Happy Spring!
- 3 tablespoons olive oil
- 1-1/2 tablespoons white wine vinegar
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper
- 1 15.5-ounce cans garbanzos, rinsed and drained
- 2 medium fennel bulbs, thinly sliced
- 1 large garlic clove, minced
- ¼ cup crumbled gorgonzola or blue cheese
- ¼ cup minced fresh flat-leafed parsley
- In a small bowl, whisk together olive oil, vinegar, pepper, salt, thyme, and red pepper. Place garbanzos, fennel, and garlic in a medium bowl, pour dressing over, and toss to combine. Sprinkle with cheese an parsley. Cover and chill at least 1 hour.
