SPRING!

This post is a follow-up to my article on YorkRegion.com - Renata’s Table: Welcome the spring equinox with rich, creamy risotto primavera

Spring officially arrives on March 20th. That is not to say we can put away the winter snow boots and winter woollens quite yet but it is a promise of warmer days to come; and to happily start planning what might be planted in the garden or in containers soon, to watch the warmer sun melting the snow and look happily forward to something new.

With Spring there is a renewal of spirit and soul for me, and I’m sure for you and all of us, an awakening of thoughts and feelings of increased hope and positivity and happiness! I love watching as the buds on trees begin to grow and almost overnight burst forth, seeing the Spring flowers pushing their way up through the ground and sometimes even snow to poke their heads up and out, you hear birds chirping and see robins – always a welcome sight! Nature is incredible that each plant and creature is given its spark to know what to do! There’s a smell in the air of earth and freshness. People you pass seem happier – even through their masks you can see it – it’s a brightness in their eyes! Ah, Spring!

For those who are more scientific and want to learn more about the Spring Equinox, here is an interesting article that explains more: https://www.farmersalmanac.com/spring-equinox-first-day-spring

My Metroland column recipe this month is Risotto Primavera (Spring in Italian) so a perfect dish with which to welcome Spring!

I learned how to make risotto from my Italian Zio Emil – we called him the Risotto King. His risotto was legendary. I love all kinds of risotto – with saffron, wild mushrooms, with celery as the main veggie (it’s incredible) – and will in time include these and others on the site. For now, check out (and make!) my yummy version of Risotto Primavera. Buon appetito!