Spring adds new life and new beauty to all that is.
In May, nature’s quiet but persistent insistence that the New England landscape give up its stark, gray winter cloak overcomes its hesitance and spring arrives in all its vibrant glory. Bright yellow daffodils smile despite early month frigid temperatures. Deciduous trees seem to be dressing up when their leaves unfurl and waltz in the spring winds. Blushing, pink-tinged apple blossoms burst from bare branches. For two short weeks, the lilac’s intoxicating fragrance wafts through the air and the fleeting presence of their tiny sweet, nectar filled blossoms may be picked and eaten. Combine these delicate flowers with a spring harvest of blanched and shocked English peas, snow peas, and snap peas, the first crop of blackberries, creamy mild burrata, and some soft, tender, gently cupped Boston lettuce leaves, spring most definitely has arrived on a plate.