VIOLAS
On a lark I purchased a little six-pack of viola starts from Amaltheia Organic Dairy at their plant sale several springs ago. I planted them in my raised garden bed between the kale and chives thinking they’d simply provide a cheerful pop of color for as long as they lasted. Was I ever surprised that they kept going and going, as robustly as their neighbor kale but in miniature. Although they’re planted like annuals, the seeds do tend to pop up here and there, like in the gravel walkway—just enough to be a pleasant surprise in the spring.
Snip off the little blooms on however much stem the plant will give you and keep them in a tiny vase or bottle in the kitchen. Cutting the flowers keeps the plant producing all season long, so don’t hesitate to enjoy them for decor or as an edible treat. Add them to salads, salsas, or even scrambled eggs. If you like to bake, violas are ideal for sugaring or pressing onto the tops of shortbread cookies.
MIZUNA
As Kokoro Farm expands their operations they’ve been able to offer a diverse selection of Japanese greens that happily grow in our climate. Mizuna is a mustard green, but its flavor is mild and slightly sweet so it can play many roles in dinners throughout the week. Buy the big bag—you’ll use it up and be eating greens in places perhaps you haven’t before, like floating a handful atop chicken noodle soup or topping a pizza the way they do it at the fancy places.
Although ideal for fresh salads, mizuna can stand up to heat. Give it a quick sauté with garlic and ghee or olive oil or add it toward the end of your stir-fries, like when you toss in the tops of green onions.
For the benefit of our gut microbiome, it’s advised to eat a variety of fruits and vegetables, so the next time you’re at the market, try something new like mizuna. Think of it as the new spinach or arugula.
PURPLE PASSION ASPARAGUS
Keep an eye out for the purple asparagus grown by the Martin family of Covenant Gardens; it has a quick season that begins in May and ends in June. To preserve the purple color, use it raw in salads; see “Spring Season Salad Jars” on ediblebozeman.com for a tahini dressing that brings together asparagus, sorrel, grated red beets, microgreens, and salted almonds.
When cooking asparagus, keep it hot and quick to keep the stems snappy. To grill, coat the spears with a little avocado or olive oil. You can also cook it in a frying pan, but instead of frying, you’ll be steaming: Begin with a smidgen of butter or olive oil. Roll the spears around for a minute or two then finish with a splash of water and cover for just a minute and the spears will probably be done. If not, simply remove them from the heat and wait, as the asparagus will continue to cook for a few minutes.
