A fresh start! 

Spring is a season of inspiration. Those first green shoots popping out of the grey-brown cold ground are a proclamation of the arrival of spring, giving life  and invigorating us out of dormancy. The season of conception, impulse, dreams and new endeavours. After a winter of lean times in the garden, spring’s first seeds and shoots are a harbinger of outdoor markets bursting with young, green crunchy things. An exciting reminder that this is just the beginning and summer’s bounty is just around the corner.

‘the tiny seed knew that in order to grow, it needed to be dropped in dirt, covered in darkness, and struggle to reach the light’ – Sandra King 

In the vineyard, after a harsh cold winter, the first signs of green on the vines is a sign of survival and strength…a promising beginning to a new season and hope for a brilliant harvest. These tiny fuzzy buds hold the future of the vine and the outcome of the vintage. Each spring, vineyard managers rejoice as their grapevines come to life. As the weather warms up, the roots activate and tell the vines to begin the  fruit bearing process. The buds are small but mighty. Little beady structures that contain all the material needed to grow leaves, shoots, tendrils and berries.

On a recent trip to Niagara, we were struck by how fortunate we are to have such a vibrant winemaking region so close by. The fertile Niagara region has a long local agricultural heritage and grows a rich and diverse selection of produce. Row after row of fruit and magnolia trees had dressed themselves with pastel adornment, a tapestry of pink blooms as far as the eye could see. The vines are awakening too. The first tender buds are emerging and will begin to swell and burst into vibrant green leaves. We can’t help but feel inspired.

Seeds and Shoots Risotto

We are energized!  Spring triggers new ideas in the kitchen and it translates to freshness on the plate.  While in Niagara On The Lake, we visited Treadwell, one of Niagara’s most acclaimed restaurants. A ‘farm-to-table philosophy’ is at the very heart of what the restaurant offers and their seasonal menus feature the best artisan producers and an exciting selection of regional wines and craft beer.  A dish we enjoyed there inspired this blog post.  Our starter came with a sunflower seed risotto that we couldn’t get enough of.  Upon returing home, we were looking to recreate those flavours with an added touch of spring.  The pea shoots at the market along with some fresh asparagus easily fit the bill.  And what better to serve with these fresh green flavours: Sauvignon Blanc of course!

method

1.  The night before, soak the sunflower seeds in water with a tablespoon of salt.
2.  Next day, drain and rinse the seeds.
3. Remove 1 cup of the seeds and purée in a blender with 1 cup of water until smooth.  Set aside.  Reserve the          remaining 1 1/2 cups of the seeds for the risotto.
4.  In a medium skillet, sweat the shallots with the olive oil until soft and translucent.
5.  Add the sunflower seeds to the pan and stir to combine.
6. Deglaze the skillet with the wine, scraping up any browned bits.
7.  Add the water, season to taste with salt and pepper.
8.  Add the sunflower purée and simmer gently until the seeds are al dente, about 10 minutes.
9.  Add the lemon juice and check again for seasoning.  Adjust as needed.
10.  While the risotto is simmering, cook the asparagus.  In another skillet, heat 1 tablespoon of olive oil and add the asparagus. Cook until the asparagus is just bright green and tender.
11.  Divde the asparagus among 4 plates. Add a scattering of the pea shoots.
12. Spoon the risotto onto the shoots and dollop with goat cheese.
13. Garnish with remaining sprouts, chives and freshly cracked pepper.
14. Drizzle each plate with a little olive oil.
15. Serve!

our wine…