Spring 2018 Issue

There is no time more ripe than spring to renew one’s appetite for eating—and cooking with—seasonal produce. While the bounty here in the Rockies may crop up slowly at the season’s onset, the promise of the ensuing cornucopia is well worth the wait. Farmers’ markets, farm stands and CSAs will soon deliver vegetables and fruit at their peak, and we can once again say,

“Hello, flavor!”

After reviewing the book Six Seasons (recipes start on page 10), I’m more inspired than ever to get back into the kitchen and experiment with new recipes. While eating raw veggies is effortless, the methods for preparing them, and infusing even more flavor, are diverse and abundant. This book covers it all—season by season. The recipes are fascinating, simple and delicious. Move over, meat, and savor the season! —Lisa Houston, Publisher