I TRIED, REALLY I DID. I TRIED TO EMBRACE WINTER. I HUNKERED DOWN AND READ. I CUDDLED UNDER THE COZIEST QUILTS WHILE I POURED OVER COOKBOOKS AND INTERNET SITES SEARCHING FOR WARMING WINTER MEALS THAT I THEN COOKED. OH, HOW I COOKED. BUT WINTER, WHY YOU GOTTA’ BE SO MEAN WITH YOUR LONG, COLD NIGHTS AND BITTER WINDS? SPRING IS SO MUCH BETTER!
Well, I’ve lived in Wisconsin long enough, my whole life actually, to know that while the notion of spring is all daffodils and birds singing, and the smell of dark soil awakening, the reality is more of a slap. It’s a sunny morning that makes you wish you’d left your jacket at home followed by a bleak afternoon, filled with sleet and hail beating the tender buds back into the ground. Good thing that Wisconsin favors the strong and optimistic. When the calendar clicks to April, hardy ‘Sconnies leave their wool coats behind, and the bravest start donning shorts, when the thermometer inches past 50 degrees.
And then suddenly there are spring vegetables. Tender asparagus, foraged fiddlehead ferns, fresh watercress and delicate ramps start making their way onto our plates. Our local chickens have access to tender shoots and bugs, and our dairy cows are eating fresh grass, which subtlety changes the flavor of the eggs, cheese and milk in our stores.
Back in my kitchen I find myself turning to simpler recipes, the ones that feature those spring flavors much like the ones you’ll find on the pages of this issue of Graze. From a picnic that was designed to work just as well indoors as out (because… spring), to dishes that feature bright herbal flavors, I hope you’ll find something that inspires you to celebrate the season, even if the crocus is covered in snow.
Director of brand & store development
In this issue:
HOMECOOK. Bringing the family together over food
CO-OPS HELPING CO-OPS. REI wants you to get out)side)
SPIRALING INTO CONTROL. Olden Organics new twist on vegetables
and more ...