Peas have a short growing season during the cooler days of spring. If you don’t have any fresh peas on hand, organic frozen peas can be used as a substitute. Photo by Amy Robb. Makes 2 cups Ingredients 1/4 cup tahini 1 garlic clove 1 lemon, zest and juice 2 cups shelled, blanched shocked* peas (or use frozen and defrosted) 1 sprig mint 2 tablespoons Italian parsley, chopped 1/4 cup olive oil Black pepper and sea salt, to taste Instructions Puree tahini, garlic and lemon juice

Perfect for potlucks and large gatherings, you can customize this easy dip by using different varieties of local smoked fish, like sheepshead or trout. Photo by Amanda Rosenblatt. Makes 1-1/2 quarts Ingredients 2 pounds smoked fish, skin and bones removed 1 roasted red pepper, diced 2 stalks celery, finely diced ½ bunch parsley, chopped 8 ounces cream cheese ¾ cup mayonnaise 3 lemons, juice and zest 1 tablespoon Texas Pete hot sauce 2 teaspoons paprika Salt and pepper, to tas

Roselle ( Hibiscus sabdariffa ) is a relative of okra. After flowers bloom on the plants, calyces form, which are composed of tart sepals (petals) surrounding seed pods. The sepals can be used as an alternative to cranberries. Photo by Sara Schober. Makes 2 Half-Pints Ingredients 2 quarts whole roselle calyces, including seed pods 1 cup filtered water 3/4 cup sugar, approximately Juice of 1/2 lemon 1/4 teaspoon cinnamon 1 tablespoon grated orange zest Instructions Tear off th