Letter from the Editor: In May, New Beginnings
The sun’s out, and so is our favorite produce
Most of us have been cooped up in some odd mix of self-quarantine and social distancing for at least a month now. We’ve come up with clever mediums for keeping ourselves entertained, to feed our minds and bodies, and care for those around us in new but meaningful ways.
I was thinking this week about what this would have been like in the depths of winter; whether it would have been easier to lean into the season of hibernation and comfort food full force—or if it’s a small mitzvah that we’re facing this challenge in the middle of an emerging spring. More and more, I believe it’s the latter.
Comment below: What do you think? Would self-quarantine have been more or less difficult in the winter months?
For May, we’re focused on the idea of “new beginnings” because, though our circumstances may not have changed drastically from last month, I think our collective outlook has. Lucky for us, that coincides with a change in weather, and with it, the shiny new produce to bring home and infuse into our latest cooking projects. So let’s lean into the positivity inherent in a new season and celebrate our day-to-day small luxuries: fresh air, sunshine, and markets brimming with new fruit and vegetables for the taking.
A sneak peak of what’s to come
This month, we’ll be looking at novel ways to make spring’s best produce the stars of your daily cooking routine. From all things green—broccoli, asparagus, spinach, and fresh herbs—to the ramp up to strawberry peak season, we’ve got plenty of new ideas. And, since many of you have a renewed vigor when it comes to cooking these days, we’ll also share some tips for cooking without recipes and the ones we think everyone should know by heart.
Recipes to get you started
If you already have a fridge full of fresh produce and are itching to put it to good use, here are some of our favorite spring recipes to get started with:
Published on May 1, 2020