Spring cooking tends to take a turn to the quick and light. Things start to turn colorful again. Not only are the trees and bulbs in bloom and the weather bright, but our produce starts to regain its flair. The beautiful spring greens and early fruit are ready, and it is also a chance for one last roasted vegetable meal before the weather is too hot to turn on the oven.
Spring seems to be a time for rekindling. Remember that recipes can be used as suggestions and reminders of ingredients not used for a while or not at all. Some of the greatest meals are the ones made when someone has given you box of “extras” from the garden. This year, for me, that was a great crop of chard. In the rural area where I live, the mustard greens are in full bloom, and it is impossible for me to pass them by without wanting to harvest. City dwellers don’t always have a high choice of “fresh & local” but there does seem to be an effort by stores to have a local selection and more local farms are making their product easier to get.