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.
