I just realized today that I really love Spring. Not as much as Fall, but I think Spring is a solid second in the “favorite season” list. In Alabama, Spring is short. We can only enjoy it once the pollen calms down and before it quickly goes from 60 to 90 degrees in a nanosecond. Plus, I rank an Easter basket right up there with a Christmas stocking. And then there are the blooms we’ve been waiting for all Winter and signs of renewal everywhere.
I happen to work at a farm so I get especially excited about Spring veggies and fruits: Strawberries, arugula, carrots, peas, and so much more. It’s a sign that we are back in the business of growing food for our community and that the soil we’ve cared for is caring for us. Little seedlings are finding their way towards the sun and there’s a sweetness and tenderness to the way little stems and leaves get stronger each day.
My Easter menu was inspired by a few things: Caroline Chambers (hat tip to Nicole for introducing me to her last Easter), convenience (I see you, Honey Baked Ham), ingredients I had on hand (Boursin Broccoli and Rice Casserole), and love (my friend Tina’s Market specialty cakes and Alexandra Cooks’ Orange Ricotta Pound Cake I told you about in the last post).
Introducing my Easter menu:
Appetizers: Tina’s Market’s Sausage Balls Is It Snack Time Yet? Twisted Cheese Mild Extra Sharp Cheddar Wafer Cornichons
“Is art resistance? Can you plant a garden to stop a war? It depends how you think about time. It depends what you think a seed does, if it’s tossed into fertile soil. But it seems to me that whatever else you do, it’s worth tending to paradise, however you define it and wherever it arises.” – Olivia Laing
Wishing all of you the hope, renewal, and strength that this big, wide world requires.
foodrevival 
