It’s about to get easier to eat local, seasonal produce in the lower Hudson Valley, as spring vegetables, herbs, and at least one fruit crop up after the last frost ends.
At restaurants that source from local farms, look for these ingredients in dishes come May: arugula, asparagus, chard, herbs, green onions, fiddleheads, parsnips, pea greens, radishes, ramps, rhubarb, scallions, and spinach.
Depending which farms from which the restaurants source, this produce could even be available in April. To celebrate the shoulder season of renewal before the full bounty of summer and fall, try some of these restaurant dishes that feature spring produce.
Fortina Pizza
17 Maple Ave, Armonk; 914.273.0900
136 South Ridge St, Rye Brook; 914.937.0900
1086 N Broadway, Yonkers; 914.358.3595
This lively Italian restaurant released a spring menu that includes Faroe Island salmon with English peas, dill, and spring onions; asparagus with lemon and bearnaise sauce; arancini in Bolognese with peas and parmesan; piatto di verdura (seasonal vegetables) in herb mayo, hazelnut romesco, and salsa verde; orecchiette with pancetta, snow peas, mascarpone; and eggplant parmesan pizza with double mozzarella, marinara, parmesan, and basil.
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Goosefeather
Tarrytown House Estate, 49 E Sunnyside Ln, Tarrytown; 914.829.5454
At the Hudson Valley Restaurant Week spring launch party, this buzzy Cantonese restaurant in a mansion helmed by Chef Dale Talde featured several items that have spring produce, including cocktails accentuated by fresh herbs, grown locally. The snow pea salad, which is offered year-round, changes its fruit for each season. It currently features pomelo, which is like an extra-large grapefruit with less tartness and more sweetness. The salad also has peanuts for a nutty crunch and full flavor profile.
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Stone Fire Restaurant
251 Lexington Ave, Mount Kisco, 914.864.1888
At this grill with indoor and outdoor (when weather permits) seating, a few dishes come to mind for spring. Try the house-made pasta shells with mortadella, pistachio, peas, butter, and pecorino Romano cheese. Featuring charred green onion stalks draped dramatically on top, the cauliflower steak with wood-fired mushrooms, Romanesco sauce, crispy caper, and toasted almonds is a beautiful choice, too.
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