 Snow melting and disappearing, daylight savings and longer days, warmer weather and clearer skies are a few signals that Spring is here. For foodies like myself, it’s when we first hear of the first harvests of Forced Rhubarb, spot the first Ramps, and encounter the first of the Morels.
It has been a rough year for a lot of, if not all of us. This pandemic has forced us to stay isolated and enclosed at the same time. Although the winter was not particularly harsh, the ripple effects of the lockdown situation made it feel like a very long and cold winter. The spring air is welcoming and refreshing, bringing along some hope that better days are coming. So, I welcome these longer days where the afternoon light shines through my kitchen window, making baking bread and rhubarb pies and desserts all that more enjoyable.
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