Our focus turns in the spring from the kitchen to the garden. A sprinkling of red oak leaf lettuce seeds in March now yields early and very welcome results. We'll soon be dressing these leaves with that lovely vinaigrette Michael blogged about a few days ago.
Morels are popping up from my ultra secret spot in the backyard. I've only found a few yet, so the morel season must just be starting. These tiny mushrooms have a delicate flavor that goes well with eggs. I made a quiche with them last year. Maybe an omelette for tomorrow's breakfast?
A lonely strawberry plant along our hillside is flowering. My mouth waters in anticipation of fresh red berries, their deeply concentrated juices like distilled sunshine. Spring is finally here. Our passionate love affair with Mother Earth can begin in earnest once again.
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