Late-February Menus: Ingredients Disappearing Before March
• Late February marks a transitional period in cooking, with winter ingredients waning and spring produce not yet fully available.
• Root vegetables and winter squashes are nearing the end of their peak, requiring creative culinary approaches.
• Early spring vegetables like asparagus and fresh herbs offer a welcome contrast to the heartier fare of winter.
Winter wanes, spring nears, culinary transition begins
As late February approaches, the culinary world stands at a crossroads. The robust, comforting flavors of winter produce are beginning to wane, while the vibrant, fresh offerings of spring are not yet in full bloom. This transitional period presents a unique challenge and opportunity for chefs and home cooks alike: how to create menus that celebrate the last vestiges of winter while eagerly anticipating the arrival of spring.
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