Finally we can say spring is here

Here on the west coast, we’ve seen everything from high winds with heavy rain to beautiful sunny days over the past month. Like the old saying goes, March has come in like a lion and out like a lamb, and thankfully we can all breathe a collective sigh of relief that spring has arrived.

The days are getting longer, cherry blossom trees are in full bloom and there’s lots of local produce coming into season to cook with. We can begin replacing those winter comfort meals with market fresh dishes using halibut, stinging nettle, chives, spinach, radishes, rhubarb and moral mushrooms.

Other signs of spring are blooming around town, the Victoria Downtown Public Market Society’s spring and summer market in Market Square has begun, while Moss Street Market opened its’ first half market of the season on April 7. And here at Cook Culture, we’re looking forward to all the upcoming food festivals. We’re participating in this year’s Island Chefs Collaborative Local Food Fest and you can purchase tickets for the festival at Cook Culture.

We also have lots of products in the store in vibrant new colours. We’re fully stocked in new Staub ceramic dishes, in a variety of shapes, sizes and colours and we also have fresh pasta-making machines in three fun new colours. And if you’re looking to add some new dishes to your cooking repertoire, check out our upcoming calendar of cooking classes.

Whatever you’re cooking needs are this spring, we’ve happy to help – join us on Facebook, Twitter or stop by the store anytime.