FRUITS:
1. Apricots
Sauteed Sonoma Foie Gras with Honey Roasted Arpicots, Arugula, and Onion Confit (from the Hawthorne Lane Restaurant in San Francisco)
Apricots in Brandy (from the Internet Chef, an 1831 recipe)
Persian Wishing Soup (from Egg)
Apricot Earl Grey Ice Cream
2. Cherries
Cherry Beer (from American Homebrewers Association)
Fresh Cherries Jubilee (from the Washington State Fruit Commission)
Black Forest Cake (from Lifetime online, The Main Ingredient with Bobby Flay)
Cherry Soup (from James Beard's American Cookery)
3. Peaches and Nectarines
Nicole Routhier's Peppered Peaches (from the Splendid Table website)
Nectarine Ginger Chutney
Peach Upside-Down Cake from the Blue Room in Cambridge (from Epicurious)
4. Strawberries
A Tarte of Strawberries (medieval recipe for tart crust and fruit tart)
Red Wine and Cassis Strawberries (from Lifetime online, The Main Ingredient with Bobby Flay)
Strawberry Shortcake (from Home Arts)
5. Valencia Oranges
Liquid Sunshine Soup
Orange-Flavored Onion Confit
Mrs. Swindell's Famous Fruited Iced Tea (from the Internet Chef)
6. Blood Oranges
Mandarin Style Quail with Blood Oranges and Baby Greens (from the Hawthorne Lane Restaurant in San Francisco)
Tangerine and Moro Orange Tart (from Home Arts)
Baby Greens with Blood Oranges and Sage-Prosciutto Polenta Croutons (from Egg)
7. Mangoes
Mango Soup (Carribbean/Asian fusion recipe taken from the Miami Herald)
Janos Wilder's New American Haroset (from the Splendid Table website)
Singapore Roast Duck, Melon, and Mango Salad
8. Rhubarb
Homemade Rhubarb Wine
Rhubarb Mint Chutney (to be served with Lamb)
Rhubarb, Rose, and Strawberry Jam
9. Cherimoya (custard apple)
Cherimoya and Peach Soup (from aWest Virginia ABC News site)
Cherimoya-Orange Parfait (from RAIN.org)
Cherimoya Sorbet
10. Navel Oranges (early May)
Caramel-Glazed Oranges (from Home Arts site)
Orange and Radish Salad (from Epicurious)
Ensalada Pico de Gallo
VEGETABLES:
1. Arugula
Arugula Vichyssoise (from Epicurious)
Arugula and Nectarine Salad (from Shepherd's Garden Seeds site)
Green and White Fettuccine: Arugula, Goat Cheese, and Roasted Red Peppers (from Filomena's Restaurant in Washington, D.C.)
2. Chard
Green Minestrone with Chicken and Pesto (from Mimi Sheraton's The Whole World Loves Chicken Soup)
Lentil Soup with Chard and Lemon (from James Beard's American Cookery)
Swiss Chard, Bacon, and Ricotta Ravioli with Tomato Sauce (from Epicurious)
3. Sweet Corn
Chilled Roasted Corn Chowder (from the Dairy Farmers of Oregon)
Maquechoux (a Cajun recipe)
Succotash with Cream (Native American)
Bacon and Fresh Corn Muffins (from the Peerless Hotel in Ashland, Oregon)
4. Okra
Okra Stew, or Bamia (Iraqi recipe from an online Middle Eastern Cookbook)
Eula Mae's Cajun Seafood Gumbo (from the Tabasco website)
Sweet and Sour Okra (from the Home Arts site)
5. Artichokes (1st season)
Kharshouf Mahshi, Stuffed Artichokes (Egyptian recipe)
Oyster and Artichoke Soup (Cajun Recipe)
Artichoke Omelet (from Global Chef site)
6. Beets (and beet greens)
Borscht (Global Chef site)
A Polish Version of Pickled Beets (from James Beard's American Cookery)
Beets with Raspberry-Mint Vinaigrette (from Shepherd's Garden Seeds site):
Roasted Beet and Sugar Snap Pea Salad (from Epicurious)
7. Broccoli Rabe
Broccoli Rabe with Olive Oil and Garlic (from Lifetime online, The Main Ingredient with Bobby Flay)
Linguine with Broccoli Rabe and Anchovies (from Home Arts, Good Housekeeping)
Broccoli Rabe and Chickpea Pita Pizzas (from Epicurious)
8. Fava Beans
Fried Broad Beans (medieval recipe, uses dried favas)
Broad Bean and Potato Salad (British garden site)
Salad of Fresh Shell and Snap Beans with Winter Savory (from Egg, review of the Vegetarian Table: France by Georgeann Brennan)
9. Fennel
Fenkel in Soppes, or Braised Fennel with Ginger (Anglo-Saxon Recipe)
Chicken, Fennel, and Rice Soup (from the Colonial House Inn & Hotel in Weston, Vermont)
Lamb and Fennel Cassoulet (from Egg)
10. Spring Salad Greens: Lettuce, Sorrel, Dandelion Greens, and Watercress
Potage Ambassadeur (Split Pea Soup with Bacon, Sorrel, and Lettuce from the Cordon Bleu in Paris)
A Salat (medieval recipe)
Slovenian Dandelion Salad
Gumbo z'Herbes, or Green Gumbo (Cajun recipe)
Sweet Corn and Tarragon Soup with Tomato Watercress Dumplings (from Oceanwood Country Inn in Mayne Island, British Columbia)
11. Morels and Porcini Mushrooms (begin and end this season)
Porcini Mushroom Risotto (from Home Arts site)
Gorgonzola Polenta with Fresh Porcini (from Epicurious)
Wild Mushroom and Gruyere Cheese Omelets (from Epicurious)
12. New Potatoes
Spring Turnips, Garlic, and New Potatoes (from the Splendid Table website)
Sweet Hot New Potatoes (from the Tabasco website)
A Browned Lamb Stew with Vegetables (from James Beard's American Cookery)
13. Peas (green, sugar snap, snow)
Green Pesen Royal (medieval recipe)
Sugar Snap Pea and Mint Salad (from Egg, review of Spring: Recipes Inspired by Nature's Bounty, by Joanne Weir)
Linguine with Spring Peas and Artichoke (from Mark Peel and Nancy Silverton at Home Cookbook)
14. Scallions, Garlic Greens, and Ramps
Green Onion Casserole (from Epicurious)
Korean Home-Style Scallion Pancakes (from Berkeley's SOAR recipe archive)
Pheasant with Ramps and Wild Mushrooms
Hudson Valley Trout Wrapped in Ramps with a Ramp and Red Pepper Vinaigrette (from the Cub Room in New York)
15. Asparagus
Preparing Asparagus with Meat Stuffing (medieval/renaissance Andalusian recipe)
Chilled Asparagus Salad with Soft Quail Eggs and Lemon Aioli (from the Hawthorne Lane Restaurant in San Francisco)
Roasted Asparagus (British garden site)
16. Belgian Endives and other Chicories
Chicory and Endive Salad with Blue Cheese and Michigan Dried Cherries (from Home Arts, Good Housekeeping)
Penne with Caramelized Onions and Radicchio (from Home Arts, Good Housekeeping)
Baked Fish with Bitter Lettuces (from Egg)
17. Fiddlehead Ferns
Fiddlehead Pie (from The Combes Family Inn in Ludlow, Vermont)
Sauteed Fiddlehead Ferns (from The Food Network, Essence of Emeril)
Steamed Fiddleheads with Horseradish Scallion Sauce (from Epicurious)
MEAT/FISH:
1. Wild Turkey
Wild Turkey with Peanut Stuffing (from the Wild Turkey Bourbon site--no bourbon in recipe, though)
Marinated Wild Turkey Breast (from aboriginal.net, taken from the Canadian Native Cookbook)
Wild Turkey with Lemon Buttermilk Madeira Gravy (from a West Virginia ABC television site)
2. Red Snapper (American)
Jamaican Poached Snapper
Smoked Red Snapper (from Egg)
Baked Stuffed Red Snapper (from James Beard's New Fish Cookery)
3. Shad and Shad Roe
Shad Roe with Banana Saute and Chardonnay Butter Sauce (from the Inn at Little Washington in Virginia)
Grifton Shad Festival Fish Stew (from Abundance Across America site)
Rundown, a Jamaican Shad Recipe
4. Soft-Shelled Crab
Soft Shell Crab Maki Rolls (from the Electric Kitchen)
Soft Shell Crab Salad with a Fennel Bouillabaisse Vinaigrette (from Foot Network, Chef du Jour with John Tesar)
Soft Shell Crabs Stuffed with Feta Cheese
FRESH HERBS:
1. A Torta of Herbs in the Month of May (medieval, appears to be dessert, despite savory contents)
