As I walk around our corner of the world nature is alive with energy, life and new growth. All of the apple trees have buds, the flowers are budding, the asparagus is emerging. Ok so not everything buds out, but all of the good things in spring that start to be created bud new flavors, tastes, smells and excitement. The anticipation of what kind of year will it be for the apples? How long with the strawberry season be? When will the morels peak? Can the asparagus grow any slower? So this is starting to sound like twenty questions, but in all reality you are going to be able to find all of your budding friends in do time, then they will be gone, so savor.
Flowers are nice, but give me a good bunch of pencil sized asparagus, morel mushrooms, ramps and all of the other wonderful spring forage items. Some say that spring arrives when the daffodils bloom, me I like the edible crescendo that starts with maple syrup and keeps growing till all a sudden you can stop buying produce at the grocery store. When the precipitation turns from flakes to April showers they bring a ground swell of goodness. So get outside and taste the bounty to be had.
Spring must be right around the corner. We, as a strong/resilient/season loving group of northern Mid-westerners, can handle all that Mother Nature throws at us. But really?! With a high of zero and no break in sight, it hardly seems like March. Hang on fellow mid-westerners; there is a ray of hope. The boys of summer are flocking to the training grounds, and the cracks of bats will be soon follow. I have my own “spring training.” I polish my tongs, spatula, and the grates in the grill and dry clean the “Kiss the King of the Grill” apron. Way before the first sighting of robins, the inaugural 2014 “Lighting of the Grill” will take place. And if you live in the northern climates too, remember to put your beverage in a cozy for the early season grilling—not to keep it cool, but to prevent it from freezing.