THE VILLAGE VOICE

" Those of us who are gardeners do not need to train ourselves to be aware of the seasons, intuitively or any other way, for the seasons have us by the throat. " ~ Germaine Greer ~ A Winter Night's Dream ________________ SCONES with ROSE PETALS and PISTACHIOS ~ Tuck this delicious recipe from FLOWERS in the KITCHEN away until roses bloom. Be sure to use pesticide-free flowers (best to grow your own). ________ 2 1/4 cups unbleached white flour 2 tsp. sugar 3/4 tsp. salt 2-3 pinches cinnamon 4 Tbsp. unsalted butter 1/3 cup pistachios (lightly toasted & finely ground) 1 cup cream 1 tsp. rose water (can be found at Specialty Food Stores or Whole Foods) 1 cup confectioner's sugar 1 Tbsp. rose jelly (or red current jelly mixed with 1/2 tsp. rose water) Preheat oven to 425-degrees. Combine dry ingredients in large bowl and blend thoroughly. Cut in butter until mixture resembles coarse meal. Stir in pistachios. Stir in cream together with rose water. Rinse rose petal...

Gardener's Note: Fiddlehead fern fronds emerge from the soil coiled into tight pinwheels and are edible only before they begin to unfurl into their mature form. LAKE SUPERIOR WHITEFISH with FILLDLEHEAD FERNS & MORELS ~ adapted from numerous recipes * 1 1/2 - 2 lbs. fresh Lake Superior whitefish fillets 1/2 cup Michigan white wine 2 Tbsp. Dijon mustard 1 tsp. white pepper pinch of sea salt 1 Tbsp. fresh chopped thyme 1 cup Fiddlehead ferns plus 1/2 cup for garnish 1/2 cup chopped wild leeks (or green onions) a heaping handful or more of morel mushrooms 4 Tbsp. unsalted butter chive blossoms Preheat oven to 375-degrees. Place fish in baking dish. Whisk together wine & mustard and pour over fish. Sprinkle with salt, white pepper, and fresh thyme. Cover fish with wild leeks , morels, and fiddleheads . Cover loosely and bake for 20 minutes. Carefully remove fish and keep warm. Pour fishing liquid into saucepan and heat on high. Reduce heat and whisk in butter. Add remaining...

GARDENER'S NOTE: When planting basil in the herb garden, pinch tips to encourage growth then use in your favorite fresh basil recipe. ~ Friends in the wildflower garden ____________________ GRILLED SHRIMP SALAD with BASIL VINAIGRETTE ~ Fast, refreshing and easy supper for a summer-like spring evening * 2 lbs. peeled large raw shrimp (fresh or thawed frozen) 1 1/2 lb. asparagus spears (or trimmed fresh green beans) 1/2 lb. crumbled cooked bacon 1 1/2 cup crumbled feta or shredded Parmesan cheese (reserve a bit for garnish) 3/4 cup toasted pine nuts ( reserve a bit for garnish) 8 (12-inch) wooden skewers Basil vinaigrette: 1/2 cup chopped fresh sweet basil 1/2 cup balsamic vinegar 4-6 minced shallots 3 cloves minced garlic 1 Tbsp. brown sugar 1 tsp. Lawry's Seasoned pepper pinch of coarse salt 1 cup extra-virgin olive oil Soak skewers in water while preparing salad. Combine ingredients for Basil Vinaigrette, whisking in olive oil a bit at a time until blended. Combine shrimp wit...