Speed up Spring

Thinking of love and tender greens. A Menu for Spring.

It’s hard to believe that we have double digit temperatures in early March here in Canada. I’m sure we will have some snow, and this beautiful sunshine is just a tease. I see robins out in the yard, little shoots are appearing in my herb garden, tulip shoots. I’m thinking of love. Love for all things tender and green. A menu for Spring. 

A menu for Spring can start in so many places. A favourite food or drink, a memory of family gatherings and food that was shared. When I started hosting weddings at the farm, I created meals to share at long tables by groups of people who may not know one another or may be close friends. I have never much cared for buffets where standing in lines felt impersonal and cumbersome. I created menus so people didn’t have to choose, they were offered choices in meats, vegetables, and breads. Food served “family style” on platters full of variety. It was my vision that guests would pass platters around and engage in conversation in the process; getting to know one another and connecting with their food, their surroundings and each other.

Sharing plates

I feel this way at home. I most always serve “family style” plates for sharing. Taking as much or little as you wish. Even if I am not entertaining large numbers of guests any longer, I still put effort into the menus I create for just Shawn and me at home, when the girls come home or a small group of friends. I think about what colours and textures are on the plate, what I am using to serve my food, how it will flow? It may sound complicated and unnecessary but it is how my mind works. If I am taking the time to cook, I want it to be as lovely as possible. I like spending the extra time on details. 

Even though I no longer own the farm and nor grow my own food, I still think about where the ingredients come from and try to support my local community and farms in our area. My meals originate from what is fresh and growing in the season, which means no asparagus in October and no squash (unless it is left over from the fall) in May. 

Fresh Herbs

If real Spring isn’t at your door yet, you can speed things up using herbs. Herbs are the first things that shoot up in my very tiny garden - except for snow bells and violets - and I find using them in my cooking feels fresh and new like a new season. Go ahead and pick some up in the grocery store. It’s ok and will make you feel good; warm weather is around the corner.

Start by making a lovely fresh salad with a light dressing, get the bbq cover off and grill steak and serve over whatever vegetables you feel like but with fresh herbs on the side. Add candles, fresh flowers and a lovely table set up - nothing more is needed.

Menu for a “Spring” Day