May 2010 Desktop Calendar

May 2010 Desktop Calendar

At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.

Our calendar for May is a picture of my beloved green pea cilantro spread, which I can’t wait to make with the first green peas of the season. (And if they choose to take a little more time where you live, no matter: frozen peas work really well in this recipe, too.)

And you, to what spring produce are you most eagerly looking forward?

Instructions to get your calendar are below.

Here’s how it works:

1- This link will open a new window (or tab) displaying the right wallpaper image for your screen.

2- Right-click (or ctrl-click for some Mac users) on the image, and chose the option that says, “Set as Desktop Background”, “Use as Desktop Picture,” or something to that effect — the exact wording will depend on the browser you use.

3- If the image does not fit your desktop background neatly, you may have to go to your preference screen (on a Mac: System Preferences > Desktop & Screen Saver > Desktop; on Windows: Control Panel > Display > Desktop) and choose “Fit to screen” as the display mode of your background image.

4- Enjoy!

[Note: Readers of this blog live all around the globe, and I am unable to provide localized versions of the desktop calendar at this point. This is why I've opted for the international standard, by which a large majority of countries abide, and which states that Monday is the first day of the week.]

  • Sonal

    I love fava beans. Just made a fava bean spread, similar to your spring pea spread. I added a little olive oil and raw garlic to the steamed fresh favas, blended w/ a bit of salt, and spread it thick on my crostini. Yum!

  • http://lentilbreakdown.blogspot.com Lentil Breakdown

    Fava beans with a nice Chianti, but no Hannibal Lecter.

  • Sam B.

    Mmm YUM!
    I upload all of these!! :) :)

  • drea

    while not future tense, the spring veggies i’m enjoying most now are spring ramps.

    in the north east US, they’re in season until mid-may and are a lovely side dish…

  • Brian Asis

    The pea spread looks very enticing! Thank you for sharing this with us!

  • http://www.jocelyneatsfresh.com Jocelyn

    yay! i always look forward to these monthly calanders! :)

  • Grace

    Awesome! Just in time! Thank you very much!

  • http://www.caseyangelova.com Casey Angelova

    Thanks for the calendar!

  • http://trainingtable.blogspot.com/ The Training Table

    Another instant classic. Thanks!

  • Rachel

    Welcome back from Japan! :)

    I can’t really say I’m ‘looking forward’ to spring vegetables because I’ve been enjoying them for quite some time now – asparagus, broad beans, peas, little purple artichokes… one fave I haven’t seen yet, though, is rhubarb. Does it not grow in southern California??

  • http://www.enmicocinahoy.blogspot.com Pilar

    I did it for the first time. Look awesome. Thanks!

  • http://www.cozydelicious.com Katie @ Cozydelicious

    I love this shot! I’m going to hav eto make this spread. Peas are lovely, but I’m most excited for strawberries. I can’t wait for June when the local farms explode with berries!

  • http://www.frenchpressmemos.blogspot.com Andra @FrenchPressMemo

    Asparagus! We cannot get enough asparagus! And the asparagus soup I made recently was to die for!

  • ruth

    I, too, love wild garlic or as the Quebecois call it “ails des bois”. The greens make a great soup with a cream base and the bulbs are great pickled. Another item that starts spring for me is what we call pigweed here in Ontario. I think you’ll find it as lamb’s quarters in The Edible Wild cookbook. It’s a great spring green; the leaves are steamed and pureed to make a cream soup indistinguishable from a cream of asparagus soup. The third fresh green of spring is fiddleheads which I like to get al dente in two changes of water before adding them to a potato salad with lots of bacon and dry mustard.
    Garlic and pigweed and fiddleheads… oh my!

  • http://www.tasteofbeirut.com tasteofbeirut

    Quelle bonne idée! Je ne suis pas une si grande fana des petits pois mais présentés de cette façon, pourquoi pas?

  • http://tastycolours.blogspot.com Magdalena

    Hello Clotilde!

    Here you have my list of my favorite spring vegetables:

    – green peas (in Poland, you can find them only in June, so we call them rather “summer vegetables”;

    – fava beans ! this is something what you can find on every food market in my country; usually eaten in a very rustic way – simply cooked and served with butter, salt and pepper (for this, I have to wait until June, as well). My favorite fava bean version: cooked “al dente”, mixed with other green, but not overcooked vegetables, sprinkled with delicate dressing; or as a spread (fava beans plus mint, for example);
    – green asparagus, of course;
    – young, crispy and spicy radishes;
    – young turnips;
    – pickling cucumbers (a sort of bigger cucumbers that you, French use for cornichons)…unfortunately, so far, I have not found them in France…that is a big pity – they are so much crispy, sweet and refreshing; great to make pickles;
    – tomatoes from my favorite farmer (my French husband was very surprised that Polish tomatoes can be so juicy and sweet).

    and so on, and son…

  • Sheila

    I am interested to know the “cracker” that you served the pea spread on. Did you also make it? If so, I would be interested in receiving the recipe, if possible. Looks good & yummy!

  • http://www.mycalifornianfriends.com Kathie

    California (globe) Artichokes, steamed in water with a little vinegar, bay leaf and black peppercorns — then eaten after dipping each leaf into mayonnaise.

  • adsum_iam

    Asparagus kale!

    The flower buds – steamed, then tossed in butter – have a truly fabulous flavour, better than any broccoli. They’re so tender you can even eat them raw … next, the young leaves (good in a stirfry) … and of course you can sprout the seeds too.

  • http://kidscooking.about.com Stephanie

    For me, it’s all about the strawberries. I like spring greens, I like asparagus, but I can only get decent, local strawberries for 2-3 weeks a year. And oh my, they are wonderful!

  • http://socialmediasalon.wordpress.com/ Alexandra

    yes, asparagus is a biggie for me. i wait all year for asparagus to come into season! i know this is in no way incredibly healthy but every now and then i enjoy a good dish of asparagus fries.

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