That’s what they call this time period, when the air is warming, grass is greening, buds are popping, and the next frost is still just around a hidden corner. True as that may be, it behooves us to take a moment to turn our faces to the sun and enjoy. While we’re still discussing what to plant this year, last season’s rhubarb is returning to growth. Hopefully, the garlic we planted last fall will begin to poke through the soil soon, as green is the dominant color in our minds.
Today we made mint pasta with the extruder, using a purée of mint, basil, and parsley, thinned with whole eggs to moisten the semolina. In baker’s terms, we used a ratio of 33% liquid to flour. Its color was vibrant, with a delicate mint aroma wafting in its wake. The flavor was bright and cool. We ate it simply with butter and pecorino while different flavor combinations danced through our heads. It was a spring tonic, no matter if we are going through a false spring, a flash of exhilaration to push us through the dreary end of winter and into true spring with all of its slow growing heat and bounty.
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