Spring in the kitchen

Spring in the kitchen

Posted on March 28th, 2010 by Jessica Alfreds

Pea shoots, asparagus, and dandelion! Sorrel, kale, and chives! Ramps, bok choy, and mesclun! Looks like we made it! Spring is here and I can mostly avoid the local supermarket for another 8 months. Our neighborhood Greenmarkets will get a lot greener in the coming weeks with bountiful produce (and pretty flowers too). This is where my year really begins and I fall in love with food all over again.

I like to use the first weeks of Spring to prepare my kitchen. There is a lot of beautiful new produce on its way and we need to make some room for it! The fridge is a good place to start, wiping down shelves, replacing the baking soda odor trapper, and tossing old sauces and condiments.

Next, the knives all need sharpening. I sharpen my knives each time I use them, but a few times each year they need a thorough stone sharpening to maintain the quality of the blade.

I give all the silverware and serving utensils a run through the dishwasher and clean out the silverware holders in the meantime. Usually I can find a few things to get rid of too- a spatula that melted a little bit, or a wood spoon that got too close to the flame.

This is a great time to give your Spice Rack a thorough review and update where needed. Whenever I buy new spices, the first thing I do is date the packaging so that I know when it’s time to toss them. The general rule is 1 year for ground spices or whole seeds, and 6 months for a blended seasoning (such as chili powder) or a leafy herb. A fading color or a weakened smell are also cues that the spice needs to be replaced.

A few spices from the red pepper family, such as paprika and cayenne pepper, are best kept in the refrigerator, especially if you live in a warm place. All the rest should be kept at room temperature in the coolest, darkest part of your kitchen- never above your stove or dishwasher.

Now you are ready to go out to the Farmers Markets and stock up on all the goodies. Remember to store root veggies and citrus on the counter, fresh herbs in vases with water at room temperature just like flowers, and green leafy vegetables on the lower shelves of the fridge.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.