What produce is in season for April?
April is the first month of agricultural weather in the Midwest. Unfortunately, this means there’s still not much to harvest because growing has just begun. The first harvest of spring is always alliums: the onion and garlic family. In Chicago we have the ramps, the famously smelly little wild onion for which the Myami People named our area Shikaakwa, or “land of onions.”
Overnight frosts and even snow accumulation are still possible into May, meaning it’s still too early for hot crops like tomatoes, peppers, and other nightshades. Alliums overcome this by specializing in perishability. The green rabbit-ear shaped leaves of a ramp will reach maturity in just a few days and will begin to decompose a week later. This makes the ramp season a grand total of 3-5 weeks, depending on the latitude and weather.
Alongside the alliums, flowers will also emerge in April to feed the awakening pollinators and scavengers. Crocus (the spring flower from which saffron is harvested) is usually one of the first to bloom, with brilliant purple and yellows breaking through the snow. Maple trees begin budding in late March, to the exuberance of hungry squirrels with newborn kittens.
Humans rely on greenhouse technology this time of year to get the most use of the extended sunshine without risking frost or snowfall. By April, our hoop house at Closed Loop Farms will be producing radishes, violas, nigella, and bachelor buttons while “hardening” our lettuces before they get transplanted into the field for May harvest.
How do you use April produce?
The natural theme of spring is perishability. Daffodils, ramps, wild chives, and the other first plants of spring will likely be gone by May. Their job is to trailblaze the growing season and then decompose to fertilize the summer plants that will take hold in the longer days.
In the spirit of this, Closed Loop thinks the best way to use April produce is fast and fresh. Green Goddess dressing is the perfect celebration of spring, bursting with herbaceous green flavor and a pungent aroma of onion and garlic, yet creamy and balanced against rich mayonnaise (or tofu) and tart lemon. Marry this with a sharp, mustardy vegetable like arugula or red radish, creamy fresh cheese like burrata, and something crunchy like toast, nuts, or crispy chickpeas and you’ll re-evaluate your whole understanding of salad.
(Vegan) Green Goddess Dressing
1/2C Mayonnaise (or ½ block of Soft Tofu, drained; or 1/2C Greek yogurt)
1/4C Pungent Green Stuff:
e.g. chives, green onion tops, ramp greens, garlic scapes, any green allium
2C Mild Green Stuff:
e.g. parsley, cilantro, spinach, radish/turnip greens, pea/fava/sunflower shoots,
1T Bold Green Stuff:
e.g. basil, shiso, dill, fennel, tarragon, chervil, lovage (or celery leaf)
1T Spicy Green Stuff (optional):
e.g. jalapeno, serrano, hot sauce (eg Vargo Brother’s G-Devil)
2T Lemon Juice (only use half if you chose yogurt as the base)
2T Capers in brine
1/2t black pepper or 1/2T black peppercorns
1t coriander seed, if desired
Water, as needed
4T Extra Virgin Olive Oil
Salt, to taste
Precise measurement is not required for this recipe, and you’ll notice that the types of green stuff you use are highly customizable, too. This is a great way to turn trimmings and waste from spring vegetables into a delicious dressing for vegetables and salads!
To make it, put your base (mayo, tofu, or yogurt) in the blender with the lemon juice, capers, and pepper/coriander. Work in handfuls at a time and add a little water as needed so the blender doesn’t get overwhelmed. Then add all the green stuff to the blender and puree. Be careful not to over-blend this mixture (it will heat up and turn brown), then drizzle in the olive oil and adjust the salt/lemon juice to your tastes. Eat your salad, think of spring, and yearn for the bountiful Midwest harvests to come.