Designing Spring Menus in the Midwest: A Seasonal Guide from March to May
Chowgirls gets creative with spring ingredients during spring seasonal style shoot at Gibbs Farm.
Celebrating Spring's Bounty: Sourcing Local Ingredients in the Midwest
Spring in the Midwest is a season of transformation and awakening. As the snow melts and days slowly lengthen, a variety of fresh, local produce starts to make its way into our kitchens. From March to May, the range of available ingredients changes significantly, offering a mix of winter holdovers and the first tastes of spring. We’ve partnered with Chowgirls Catering on this seasonal menu series to highlight the incredible opportunities for you to build in local sourcing and seasonal design into your next menu!
Collaborating with Your Caterer for a Seasonal and Locally Sourced Menu
Working closely with your caterer to select a seasonal menu not only ensures that you're getting the freshest and most flavorful ingredients but also supports local farmers and sustainable practices. Designing a local menu can provide dishes that highlight the best of what each season has to offer, and is more sustainable in the process!
Sourcing locally reduces the carbon footprint of transporting food long distances, contributing to a more sustainable food system and celebrating with flavors and ingredients that make our region unique.
Chowgirls curates local seasonal menus with spring ingredients like snap peas and fresh herbs.
Spotlight on Seasonal Ingredients
Chowgirls Catering embraces this seasonal shift, sourcing local ingredients to create vibrant and flavorful dishes. Here's a guide to what's in season and how they incorporate these fresh finds into their menus:
Early Spring (March - April)
During the early part of spring, Chowgirls still works with winter root vegetables, like sweet potatoes that have been stored through the colder months. These hearty ingredients provide a comforting base while eagerly anticipating the arrival of spring greens.
Late Spring (May)
As May progresses, the garnish garden begins to bloom. Edible flowers and fresh mint from Chowgirls' own backyard adds a pop of color and flavor to the dishes. May welcomes a greater variety of fresh produce, signaling the full arrival of spring.
Spotlight on Seasonal Ingredients
Rhubarb: An early sign of spring, rhubarb's tart flavor is a favorite. Perfect for pies, compotes, or even savory dishes.
Asparagus: This spring delicacy is a must-have. Its short season makes it a special treat that is perfect for a memorable menu.
Foraged Finds: Ramps, fiddleheads, and morel mushrooms are treasures for foragers, bringing unique flavors to our dishes.
Celebrating Spring Produce
For our recent photoshoot series, we partnered with Chowgirls Catering and Minne Floral Co. aiming to highlight seasonal bounty featuring orange and green elements. Spring is an exciting time for fresh ingredients, and Chowgirls brought the creativity by using ingredients to create pops of color to match the theme. With the full bounty of summer still some time away, Chowgirls makes the most of what's available. One favorite technique is to create sauces like pesto. For instance, the deviled eggs are topped with local green garlic pesto, which has a mellow garlic flavor and is versatile enough to use in many dishes.
Here's a quick guide to some of the fruits, vegetables, and garnishes Chowgirls loves to use in spring:
Fruits:
Rhubarb
Strawberries
Vegetables:
Asparagus
Arugula
Peas
Radishes
Ramps
Green garlic
Garnishes:
Citrus
Pansies
Chives
Local mint
Tips for Building a Great Menu
Creating a successful menu involves several key considerations:
Audience: Who will be attending? Are there kids, or is it an all-adult event?
Purpose: What's the event's purpose?
Timing: What time of day and what time of year is the event?
Starting with these questions helps guide the menu planning process. From there, Chowgirls aims for a balance of flavors and types of food, including sides, salads, vegetables, proteins, starches, and desserts. The goal is to have variety, featuring colorful, seasonal ingredients while also including familiar favorites and an adventurous option or two. Inclusivity is also important, so accommodations are made for allergies and dietary restrictions for vegan, vegetarian, and gluten-free options.
Sourcing Locally: Building Relationships with Farmers
Spring weather in the Midwest can be unpredictable, so staying in close communication with farmers helps Chowgirls know when to expect the first harvests. This flexibility allows for building a menu around what's in season, ensuring the freshest ingredients. Anyone can do this too by stopping by your farmers market or coop grocery store and connecting directly with farmers and staff!
The organic vegetable platter, for example, changes with the seasons. By asking farmers what they have available, Chowgirls can incorporate their produce into the dishes, creating a menu that truly reflects the season's offerings. Here are some tips for sourcing locally:
Local Co-op Grocery: This is a fantastic resource for locally sourced produce from around Minnesota.
The Good Acre: Another great option for whole sale and CSA boxes featuring local farmers and makers.
Your Own Garden: Don’t overlook the potential of your own garden for garnishes and edible elements!
Spring in the Midwest is a time of renewal and creativity in the kitchen. By celebrating the season's local produce, anyone can create dishes that are fresh, vibrant, and full of flavor. Whether foraging for wild ingredients or building relationships with local farmers, embracing the bounty of spring is a delicious way to connect with the season.
Dream vendor team:
Photography: Mister Berndt
Catering: Chowgirls Catering
Venue: Gibbs Farm
Floral: Minne Floral Co.
Rental: Lulu Event Rentals
Sustainability Consulting/Design: LUUM Collective
