Spring in the Northeast isn’t marked so much by a sudden proliferance of local produce, although some of our absolute favorites – ramps, rhubarb and fresh peas – do appear somewhere between late March and early June. In the farmers’ markets, you’ll also see cool-weather loving asparagus, broccoli rabe, fiddlehead ferns, green garlic and spring onions. Of course, in the garden we’re planting the seeds and seedlings that, with luck and care, will yield our personal harvest later in the year. We’re also segueing from cold-weather winter staples to lighter fare, and, if the weather permits, even venturing outside to grill up a supper or two. Our chickens start to lay reliably, and we’re looking for ways to use up the boxes of eggs that accumulate on the kitchen counter. Spring also includes the family celebrations of Easter and Passover, both of which have their own culinary traditions. How do you like to celebrate Spring in the kitchen?

Quiche with Ramps, Bacon and Gruyere

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