It’s finally spring! I think most of the country is breathing a sigh of relief right now as temperatures begin to climb. We actually had a pretty mild winter here, which is unfortunate because a mild winter means a nasty fire season ahead. But still—I’m happy spring is here. Don’t get me wrong—fall and winter are my favorite seasons (falling leaves, snow, snuggling under a mountain of blankets, hot chocolate…). But this winter has been kind of a tough one and I’m happy to see the sun and feel the temperatures warming up. (Ask me if I feel the same way when the temperatures are in the high 90s. Heat and I don’t get along well.)
Just an hour ago I was sitting on the floor in front of the open sliding glass door, three dogs around me, all of us enjoying the warm sunlight, the soft breeze, and the sound of spring birds. Even the earth is warming up; there is a kind of warm, rich smell floating through the screen door on the breeze, a smell of sun-warmed earth and the first green growth of the season.
But you know another reason I love spring? Spring produce! I get excited about fall and winter produce and all the dishes I can make—warming soups, special holiday treats, hearty stews, savory yet slightly sweet roasted vegetables. But there’s something special about the first produce of spring: the beautiful colors, the fresh flavors, soft, young greens, the tender and sweet fruits and vegetables. Spring produce also brings with it the promise of the abundance of summer—light salads, ultra-fresh fruits and vegetables packed with flavor, rainbows of produce at the farmers markets, summer evening dinners on the patio, breakfast in the cool of the summer morning… you get the idea.