Omnivore - A recipe fit for spring

Chef Nick Oltarsh celebrates warm weather and the return of spring vegetables.

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Spring has sprung and summer is fast approaching. The crape myrtle tree outside my house has burst forth with sprightly green leaves over the course of one short week. Bushes, plants, and blossoms are deep red and bright pink and pretty fuchsia. There are random blizzards of ornamental pear tree petals, suspended swells of white swaying left to right, up and down. On a stroll through my neighborhood, a plethora of birds are chirping to and fro as they fly, dogs are barking at and sniffing one another, and cats are prowling about the newly verdant shrubbery. Everyone is out and about, enjoying the change of season.

With spring come spring vegetables.