Our Spring Table

Seasonal inspiration and a recipe for carrot top chimichurri

Late spring dinners are something special. It feels a little bit like breaking the rules to eat outside after winter’s thaw, before the fresh energy of the season is overtaken by summer’s languidity. But these are the longest days of the year, and the slow-moving sun insists that you to stay up a little too late enjoying good company.

“Spring is a knockout on so many levels,” says Chef Shannon Feltus from Portland, Oregon. “Summer harvest is predictable: corn, tomatoes, those are summer-centric. Spring is the underdog vegetables.” There are so many fleeting treasures of springtime: fiddleheads and ramps, baby lettuces, delicate herbs that can’t stand the coming season, and root vegetables still thin-skinned before they are hardened by storage. The greens are sweeter before the stress of summer’s heat, and baby produce tastes extra crisp and fresh. These time capsules of this moment beg to be highlighted for their earthy, bright flavors and satisfying crunch.

Inspired by Shannon’s love of springtime in the Pacific Northwest, we set the table with delicate flowers and layered shades of green to mimic the verdant season. This time of year, we want the table to feel like dewdrops sparkling on freshly unfolded leaves, like the simple pleasures of the season’s first produce, and the earthy delight of softening dirt warming in the sun.

For plates, opt for elegant stoneware, and layer on different greens. We love these big oval platters and two-toned green napkins to bring in a variety of shades. Then, it’s all about building natural textures to create an earthy aesthetic: forage for greenery or delicate spring buds and arrange them in sculptural vases, pull in rattan placemats, or tie your napkins with twine. Finally, keep the glassware simple and clear, a glass for crisp wine and a simple water goblet that reminds us of early morning dewdrops.

Your table is set! The perfect canvas to showcase the jewel tones of spring’s best offerings.

Carrot Top Chimichurri

by Shannon Feltus

The fresh brightness of the carrot top chimichurri served as the perfect compliment to rich American Wagyu beef Chef Shannon sourced from Mason Hill Cattle. “This is my primary beef dish, it’s what I cook for anything special,” she says. “The folks that run that farm are so special to me. “They’re doing such great things on their farm, I want more people to notice them and not just go to the grocery store.”

The beef Shannon used for our Supper is some of the only 100% Wagyu beef grown in America. The climate in Oregon is similar enough to Japan that they are able to breed Japanese cows in small herds, and allow them to forage on open pasture in the woods near North Plains, Oregon. Shannon explains, “it’s easy to raise sloppy cows really fast. It’s harder to do it well and propertly. It all tastes very different when you raise animals with kindness, and not in a hurry.”

Shannon’s goal was to elevate the beauty of this beef, not compete with it. So, she cooked it over open fire on the Big Green Egg, which she says is the best way to cook any protein to let it shine. Then, she saved the carrot tops from another dish, because, as she says, “I don’t like wasting things that are edible from the garden. Carrot tops are related to parsley, just a little brighter, a little grassier and greener.” The perfect addition to an earthy spring chimichurri.

Serves 4

Yield: About 1½ cups

Ingredients

• 1 cup carrot tops, tender stems removed

• 1 cup parsley

• 4 cloves garlic, minced

• 1 small shallot, finely diced

• 1 tsp red pepper flakes

• 2 tbsp red wine vinegar

• Juice of ½ lemon

• ¾ cup extra-virgin olive oil

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

Method

1. Thoroughly wash the carrot tops and parsley and pat dry.

2. Finely chop the carrot tops and parsley by hand, or pulse briefly in a food processor until finely minced but not puréed.

3. Add the garlic, shallot, red pepper flakes, vinegar, lemon juice, salt, and pepper.

4. Turn on low, drizzle in the olive oil until fully combined.

5. Taste and adjust seasoning with additional salt, vinegar, lemon juice, or pepper flakes as needed.

6. Let sit for at least 20 minutes before serving to allow the flavors to marry. 

About the wine pairing

We paired this dish with an earthy, medium bodied Sangiovese. The mild tannins and acidity help cut through the fat of the beef, while complimenting the bright earthiness of the carrot top chimichurri on top.

Enjoy!

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