If a chef had written the calendar, it would most definitely begin with the month of April. The new beginning of a culinary season. The very things that we think of when we think of spring translate so very well into the kitchen landscape. The renewal of life, the breath of fresh air and the very essence of green. Asparagus and peas, ramps and ferns, the vibrant flavors that have laid dormant for the winter come to life again.
The idea that more foods are available other than potatoes and kale and turnips, while all very good, do not further the creative juices as does the first look of a morel mushroom and the sleek stalk of asparagus. I think the very idea that Spring is just the cusp of what Summer has in store allows chefs and cooks alike the ability to create, test and put forth new dishes year after year after year. While my heart belongs to Autumn, I understand all too well just what Spring does to the cook's soul.