The recent eclipse in New York City brought a sense of awe and excitement with around 90% totality. This planetary phenomenon seemed to unofficially kick off spring, sparking a renewed energy for all the natural beauty around us. The change in seasons has inspired many, including myself, to get back into the garden and start planting a variety of fresh produce.
After planting sprouts of lettuce, spinach, arugula, and herbs in hanging pots on my apartment terrace, I ventured into germinating seeds for warmer temperatures. Chef Dan Barber’s seed and vegetable brand Row 7 provided me with Midnight Roma Tomatoes, Habanada Peppers, and Beauregarde Snow Peas, promising an exciting harvest to look forward to. Barber’s emphasis on flavor and nutrient density as the foundation of his produce is truly inspiring and motivates me to explore new varieties in my own garden.
Amidst the gardening activities, I’ve dedicated time to delve into this season’s cookbook and food nonfiction releases. One standout that has captured my attention is “Into The Weeds: How To Garden Like A Forager” by professional forager Tama Matsuoka Wong. This handbook, detailing Wong’s journey of revitalizing 20 acres in New Jersey, is a treasure trove of gardening wisdom. It is not just informative but also incredibly inspiring, offering unique insights into sustainable gardening practices.
Embracing Innovation in Food
In addition to diving into the world of gardening, I’ve also been keeping up with the latest trends and innovations in the food industry. The recent collaboration between actress and philanthropist with Siete Foods as a strategic advisor showcases a growing trend towards heritage-inspired Mexican-American flavors in gluten-free products. It’s exciting to see young innovators shaping the future of food, art, and fashion in Europe, bringing fresh perspectives and creative ideas to the table.
Appreciating Fine Dining and Farm-to-Table Experiences
Gymkhana, a fine dining landmark in London, has made a name for itself with its high-end Indian recipes and elegant dining experience. The expansion of their recipes into retail allows more people to enjoy their decadent dishes at home. Chef Dan Barber’s collaboration with Norwich Meadow Farms to create a baked potato served at Wildflower Farms in Gardiner, New York, highlights the beauty of farm-to-table experiences, showcasing the journey from soil to plate.
As we embrace the arrival of spring and all the fresh possibilities it brings, it’s a time to celebrate the beauty of nature, the joy of gardening, and the innovation in the food industry. Whether it’s planting a new seed in the garden or exploring a new culinary experience, let this season be a reminder of the abundance and creativity that surrounds us. Let’s savor the flavors, embrace the changes, and grow together in this season of renewal.