Is that you Spring? It's me, Abby.

These flowers know what time it is, if only the weather would cooperate.

I used to think spring was my favorite season. The end of winter and the grey, and the beginning of warm sunny days. It should be true. But if you live in Vermont that reality is just a little different. The official start of spring (according to the calendar) is March 20th. Summer (again, according to the calendar) begins June 21st. So in a perfect world you have 3 solid months of glorious spring weather. Maybe that's springtime for other parts of the country, but it's basically been January in Vermont for the past four and a half months. For your convenience I've broken out how the seasons in VT actually shake down...

Spring - May 5th-June 30th

Summer - July 1st - September 8th

Fall - September 9th - November 30th

Winter - December 1st-March 10th

You'll notice that March 11th - May 4th are not in any of these categorical seasons. That's because it's basically an unknown. It could snow, it could sleet, it could be mild, it could be so many things!!! It's a time where hopes rise at the promise of nice weather, then those hopes are squashed under a foot of snow and ice. For me it's worse than winter, at least in winter I am mentally prepared for it. In this in-between season (let's call it the Abyss) you never know what you're in for except for the uncertainty.

As I'm writing this post I'm realizing two things. My seasonal effectiveness is raging and I'm a total Debbie Downer (did you know feline aids is the number one killer of cats?) Also I have not even mentioned food (or wine - gasp!) once. Sorry about that. Let me rectify this with a couple nice little springtime recipes, spring is almost here by the way!

And let me say that when spring does kick in for real (May 5th) I will be singing it's praises - for now you'll find me in my kitchen, desperately trying to will springtime weather into existence by drinking dry Riesling, Chenin Blanc, Rosé, and Beaujolais and preparing some delicious dishes that hint of spring. Things that are packed with fresh herbs and bright vinegar. These recipes whisper 'Spring is coming' and I whisper back, 'Prove it.'

Herbed Deviled Eggs with Mustard Caviar

Makes 1 dozen

*These pretty little eggs make a wonderful springtime snack, hor d’oeuvres, or Brunch item. Mustard Caviar, or pickled mustards seeds, are easy to make and give an elegant and vibrant touch to the eggs as well as a very pleasant pop! This recipe makes more than you need but they make a fun condiment. If you’re feeling fancy, substitute real caviar from our food counter.

Ingredients

For Mustard Caviar:

1/2 cup rice vinegar

1/2 cup brown or yellow mustard seeds (or both!)

1/4 cup white wine vinegar

1/4 cup sugar

1/2 tablespoon kosher salt

For Eggs:

6 large eggs, boiled and peeled

1/4 cup mayonnaise

1 teaspoon yellow mustard

1 teaspoon fresh chives, minced

1 teaspoon finely minced dill

1 teaspoon finely minced Italian parsley

Salt and pepper to taste

Prep

For Mustard Caviar:

1. In a small saucepan, bring the first 5 ingredients plus 3/4 cup water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45-50 minutes. Remove saucepan from heat and let mustard mixture cool completely. Transfer to an airtight container and refrigerate. Keep chilled in the fridge for up to 2 weeks.

For Eggs:

2. Halve the eggs lengthwise and scoop out the yolks and put them in a medium bowl; mash with a fork.
3. Mix in the mayonnaise, yellow mustard, and fresh herbs. Add a few pinches of salt and a few turns of freshly ground pepper and give it a taste. Adjust the seasoning according to taste.
4. Transfer the filling into a piping bag and fill the eggs with the filling. (If you don’t have a piping bag, and plastic sandwich baggie with the tip snipped off will do the trick.)
5. Garnish with a small dollop of mustard caviar. Serve chilled.

Crispy Chicken Thighs with Walnut Romesco

Serves 4-6

Ingredients

For the Romesco:

2 garlic cloves, peeled

¼ cup olive oil, plus more if needed

4 oz roasted Piquillo peppers, drained (or substitute regular roasted red peppers)

½ cup walnuts

2 tablespoons water

1 tablespoon tomato paste

1 tablespoon sherry vinegar

1 teaspoon smoked paprika

1 teaspoon sweet paprika

Kosher salt, freshly ground pepper

For the Chicken:

2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

Prep

1. Saute garlic cloves in olive oil over medium heat, about 3 minutes until slightly soft and golden, don’t let burn. Add to blender with remaining ingredients and puree until well-blended and smooth adding more olive oil as needed to reach desired consistency. Set aside while you make the chicken.
2. Arrange a rack in the middle of the oven and heat to 400°F.
3. Rub both sides of the chicken with the oil and season both sides well with salt and pepper.
4. Place the chicken skin-side down in a large, cold cast iron skillet. Place the skillet over medium heat and cook undisturbed until the skin is browned and crisp, about 15 minutes.
5. Flip the chicken and roast in the oven until an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 13 to 15 minutes.
6. Transfer the chicken to a serving platter, serve with Romesco.