After a frustratingly long and often way-too-cold winter, it finally feels like spring might be on its way, and I for one couldn’t be any more delighted.
The tulips and daffodils are tentatively peeking up from the garden beds, the robins are chirping merrily in the trees, and slowly but surely the evening light lingers just a little later each night.
And as always seems to happen this time of year, I find myself craving all the flavours I associate with spring. Fresh, green flavours like asparagus and artichoke, the freshness of citrus, and sweet maple syrup. But most of all, I find myself dreaming of that bright astringent pop of rhubarb.Continue Reading