Texas offers a unique calendar of in-season fruits and vegetables!
Use this list to guide your way through the local farmers market and inspire dishes to share with friends and family. Learn how to transform produce with simple techniques and showcase peak season flavors for a true taste of Texas.
To capture the departure of winter and whispers of spring, we turn to simple preparations and allow the produce to shine: Peak-season strawberries are briefly soaked in a vanilla syrup and paired with easy cream biscuits. Don’t throw away the syrup — the leftovers make for an excellent addition to cocktails or lemonade. For a show-stopping vegetable side, flip a floret of broccoli on its head, slice into thick steaks, roast and garnish with a zippy shallot vinaigrette with briny capers.
Tomatoes (Hot house)
Grilled Broccoli "Steaks" with Caper-Shallot Vinaigrette Makes 4-6 servings
For the broccoli:
4 whole heads broccoli (about 2 lbs total)
¼ c. extra virgin olive oil
1 t. kosher salt
½ t. freshly cracked black pepper
1 t. garlic powder
1 medium shallot, peeled and diced
1 clove garlic, minced
¼ c. white wine vinegar
2 T. balsamic vinegar
1 T. water
1 T. dijon mustard
½ t. kosher salt
1/3 c. extra virgin olive oil
2 T. capers
2 T. toasted pine nuts
Grated pecorino cheese, for serving
Preheat the oven to 375 degrees. Set the broccoli on a cutting board, stem side up. Slice vertically into 1/2-inch slabs. Some of the florets will fall off — set those aside and store for another use. Lay the slabs on a baking sheet. Do not use parchment paper or a silicone mat, as this will prevent browning. Using a pastry brush, generously oil the broccoli. Sprinkle with salt, pepper and garlic powder. Roast for 25 minutes, or until slabs are generously browned and stems are tender. While broccoli is roasting, combine shallot, garlic, vinegars, water, mustard and salt in a mason jar. Allow to sit for 15 minutes as the shallot mellows in the vinegar. Add oil, secure jar with lid and shake until oil is emulsified, about 30 seconds. Stir in capers. To serve the broccoli, spoon caper vinaigrette over steaks and garnish with pine nuts and grated cheese.
Sweet Cream Biscuits with Strawberries Makes 8 large biscuits or 12 small biscuits
For the strawberries:
½ c. granulated sugar
¼ c. water
2 T. vanilla bean paste or 1 whole vanilla bean
pod, seeds scraped
1 lb. strawberries, trimmed and diced
For the biscuits
3 c. all-purpose flour
4 t. sugar
1 T. baking powder
¼ t. baking soda
2 c. plus ¼ c. heavy whipping cream
¼ c. turbinado sugar, plus extra to top biscuits
For the whipped cream
1½ c. heavy whipping cream
Drop dough onto the prepared baking sheets, brush with the remaining 1/4 cup heavy cream and sprinkle evenly with turbinado sugar. Bake for 10-12 minutes, or until the tops are golden brown and the sugar has caramelized. Allow to cool slightly, and transfer to a cooling rack until ready to serve.
To make the whipped cream, vigorously whisk the heavy cream in a large bowl until stiff peaks form. Whisk in a few tablespoons of the strawberry sugar liquid, adjusting to taste.
To assemble the biscuits, gently split each biscuit in half with a fork, and top with a dollop of cream and spoonfuls of strawberries, draining off syrup as necessary.
Biscuits will keep in an airtight container for up to one day. To serve the next day, refresh biscuits in a 350Åã oven for 3 minutes. You can prepare the strawberries up to two days in advance, and we recommend using any leftover syrup for cocktails or lemonade!
Story and photographs by Rachel Johnson See her work on Instagram @stupidgoodrachel