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A letter from our editor:
Every spring when the farmer's markets fill with vibrant produce and fresh baked goods, the sun stays out past 7pm and I suddenly remember that I like to cook. It's hard not to feel inspired by the seasonal treasures: I fill up my basket with hot pink rhubarb, chartreuse leeks, and purple ranunculous wrapped in brown paper. I hum to myself on the walk home under the dogwoods, feeling like a Beatrice Potter illustration as pale pink petals rain down around me.
Maybe it's silly to frolick over vegetables, or maybe it's the only possible reaction to the arrival of such miracles. It doesn't last, after all — this little window of cool mornings and warm days bring treasures of ingredients at the peak of their short season. I'm slowing down as best I can by savoring the long processes of shelling fresh peas, or stirring a risotto brightened with asparagus and lemon. My kitchen gets little touches of color as we bring in bunches of herbs and early strawberries, and I find myself arranging small still lifes on every surface throughout the day, admiring the way they change with the sun's shifting light.
Each season brings its own magic, but spring's is an awakening of the soul, an ongoing celebration to which we're all invited. I hope you are able to pause and savor it, however you can.
Warmly,
Stephanie
Contributing Editor
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DESIGN
Microwave & oven-safe, with a glass and silicone lid and absolutely zero plastic packaging? Tupperware just got a major upgrade.
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DECOR
These handmade ceramic vases are such a beautiful touch to any spot in my kitchen — filled with blooms or not!
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DIY
We can't get enough of pavlova, and rhubarb season is always the perfect excuse to whip one up — but add what you like, as long as you share!
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