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An Ode to the Spring Season: Foodie Underground

An Ode to the Spring Season: Foodie Underground

ColumnWinter is gone and spring season is here. Finally. 

Spring, I waited for you so long.

You’re like a long lost friend who has finally come to visit, taking their time to get here, but when you finally arrive, the memory of waiting so quickly disappears.

The waiting for you was hard. At times it was dark and difficult. I felt like I was suffocating underneath a pile of root vegetables. As if a partner had taken off and left me to pick up the pieces of a broken heart. It rained and rained and I thought it would never end. I just couldn’t eat another turnip.

You’re here now, with your radishes and ramps, your arugula and asparagus. Color has come back onto my plate. It seeps into my veins, brightening my every move. I feel lighter, wilder, more alive.

I waited so long. I deserve you, and I welcome you back with open arms.

The Saturday market now explodes with life. No wonder they call it spring fever. I feel invigorated, almost like I’ve had one too many cups of coffee. This time of year is regenerating, it gives your energy back. The sun comes out and I want to sing at the top of my lungs. I want to plunge my hands into the dirt. I want to eat every radish in sight, stick my nose deep into a bundle of fresh herbs and inhale the season.

The mint and kale are coming back in the pots hanging off the window ledge, a reminder that life does return, even without any intervention.

Things feel new again, potential hangs in the air. I want to turn every green item in sight into pesto. I dream of rhubarb. I count down the days until tomato season.

Just a few months ago the future was dismal and dreary, and now the light is shining bright at the end of the tunnel. There aren’t many steps to get there. At night I dream of being barefoot in a garden. Late night dinners at dusk, when the air is still balmy.

We’re not quite there yet, but here in the midst of spring season, the ground has thawed and plants have come back to life. The change is gradual at first, only a glimpse of what’s to come, and soon it’s a full-blown onslaught of vegetables and fruits. All these new things ready to be cooked and eaten. Spring food is simply glorious.

Spring, you are full of potential, full of life. If I could bottle you up, I would.

Instead, I’ll just pop you in a frying pan with a little olive oil and garlic. A taste of spring on my plate.

Related on EcoSalon

The Joy of Eating Seasonally and Locally: Foodie Underground

Spring, A Season of Good Food: Foodie Underground

21 Radish Recipes for Spring

This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: Mike Licht

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