Spring

Pesto isn't just for basil, though traditionally that's what pesto is made of. The word pesto itself means "pounded" in Italian. Famous in Genoa, the pesto of basil, pine nuts, Parmesan and olive oil is a delicious sauce on pasta. But many herbs and/or greens can take the place of basil to create a flavorful pesto. In the past I've made it with parsley, cilantro and even ramp greens. This time I've made a pesto from radish greens.

It may sound crazy but I love using up every last remnant of vegetables. It's not unlike saving vegetables scraps for stock. I mean why throw anything away when it's good for flavor? Radish leaves are not only on the radish for show, they're very much edible as a pesto or even sautéed and tossed with pasta. They offer up a unique fresh and peppery flavor that enlivens the palate.

The next time you buy a bunch of radishes, save the greens and use them—you'll be pleasantly surprised. Try the pesto spread on sandwiches, mixed into pasta, or used as a sauce on pizza in place of tomato sauce.

A couple of weeks ago I experienced a revelation: I tasted my first pea shoot.

I was at the Little Italy Mercato buying Asian produce from The Vangs, also known as Mr. and Mrs. Green. After purchasing Thai basil, fresh ginger and sugar snap peas, I asked, "What do pea shoots taste like?"

She replied, with no sarcasm, "Peas."

She tore a small piece off one of the leaves and handed it to me. I bit into it and suddenly the sun broke through the clouds, harp music began playing, and I floated ever so slightly off of the pavement.

OK, that's not exactly what happened. There was no harp music. It was Spanish music being played by a local band.

Typically the arrival of thistle shaped green vegetables such as asparagus and artichokes signal that Spring has sprung. But last week I was seduced into buying some exotic looking white asparagus and violet artichokes, each of which are much more common in Europe than they are here in the states. Fortunately interest in a greater variety of vegetables is growing and so they are getting easier and easier to find. My two sources? Berkley Bowl and Trader Joe's.

Last week I got a chance to go to Berkley Bowl for the first time. Berkeley Bowl is an independent supermarket that puts the big chains to shame. The produce section is what they are most famous for and it truly is impressive. While not as elegant as the great food halls in London, the variety and volume is way beyond what I'm accustomed to. Prices are moderate, I bought a pound of white asparagus and a four pack of Belgian endive, for a little over two dollars each.

One of the wonderful aspects of living in Southern California is the weather. The weather affords us to be outdoors more than indoors, avoiding heavy boots and jackets, and perusing the local farmers market even on those rare days when there may be a light sprinkle in the air.

Last weekend, I hit up two of my favorite markets; the Saturday, Santa Monica Farmers Market and the Sunday, Brentwood Farmers Market. Saturday I loaded up on fruit (my two boys ate 2 of the 3 baskets of strawberries before we got to the car) and on Sunday my bags were brimming with veggies (and some Pupusa’s from the Pupusa guy – Levi loves them in his lunch box).

I am boring when it comes to artichokes. Either steamed with a bit of lemon rind and some peppercorns or grilled. I decided to mix it up and fry them…yes, fry! Covered in olive oil, some whole garlic cloves and a bundle of fresh oregano (from my garden), I must say, I made a very tasty treat. Sprinkled with a little sea salt as they were draining and then smothered in this shallot vinaigrette – they didn’t make it to the dinner table that night. They were eaten, standing up.