After winter our hearts and appetites are ravenous for Spring's lighter fare and fresh air. It is a time to refresh the system with delightful recipes incorporating the spectacular on-slot of vegetables and fruit bursting from the ground and trees.

The tender, sweet produce of spring is a welcome site by the end of a winter filled with root vegetables, hearty greens, storage crops, and preserves. The magic of eating locally is how deeply one can start eating with the seasons, developing a diet that changes dramatically through the year . Spring dances in with fruit highlights such as Apricot, Blueberries, Cantaloupe, Cherries and Watermelon and freshens everything up with vegetable selections including Asparagus, Fennel, Okra, Sugar Snap Peas, and the mighty Rhubarb.