Spring has sprung! Hip hip hurray! My favourite time of the year without a doubt. Time to put away the heaviness of Winter and look forward to a lighter time… lighter clothes, lighter foods, lighter spirits. Time to dodge all those rain drops that will make our gardens grow ( and the weeds, but let’s not go there!)

I just love the energy I have during the months of Spring. I just started writing another cookbook, I’ve written a few songs, I’ve added some funky stuff to the Spring menu, have the garden planned…ok, NOW I need a nap.  I’m sure this won’t surprise anyone, but it’s the foods of Spring and the soon-to-be-enjoyed foods of Summer that excite me the most. Tonight with a dinner that was still rather wintery ( long-braised beef shanks w/ roasted sweet potatoes and beets), we had a beautiful salad w/ early Spring greens and endive. And, of course, it all came from within 40 miles of the restaurant. (It’s getting easier and easier to eat from within our own communities. )

In just a few weeks it will be asparagus season and I can’t wait! Oh yah, I’ll eat it with breakfast, lunch and dinner until the season is over. In frittatas, sauteed with ramps, poached with young wild leeks and white wine, heck, I’ll even make  ice cream with it!  ( Don’t knock until you’ve tried it! Seriously, I can’t think of a food that I haven’t made into ice cream…Hmmm…reason #251 why I’m not a typical teenager)

Happy Spring to all, or whatever season you’re approaching. If you need me, I’ll be in the kitchen making ice cream…..

Tastefully Yours, Luke