In This Issue: Spring 2017

In Love...

peepers singing
garlic rising
cherries in bloom
wild leeks in the woods
the sight of morels
tamaracks re-greening
rhubarb unfolding
streams filled and flowing
tarragon, parsley and chives
beehives buzzing
dandelions popping
lambs and kids and baby chicks, oh...

Signs of spring! They’ve been rolling out for weeks now. You must have your own favorites, the ones that cause your heart to leap, that make your spirit smile. For me it’s been the calls of the white-throated sparrows, the sight of worm castings covering the ground as the soil warms and the pungent bite of those first precious herbs from the garden. Garlic chives never tasted so good!

The happenings of spring and the feelings they evoke are such clear reminders that our food comes to us only because of the great fertility and generosity of the natural world. Our science, our tools and technologies and our labors are all overlays on a grand system that works pretty well even without us. The return of the growing season—and the sight of a carpet of leeks in a woods—is the time to let ourselves fall deeply again in love with the wonderful world that sustains us.

Our spring issue of Edible Grande Traverse leans heavily on this love for inspiration in our new growing season. Foraging is a natural way to connect, and our wild edibles story shares tips on grazing for greens as well as how important it is to protect them from over harvesting as our cities grow. Another method of forage is hunting, and the opening of spring turkey season might just give you a welcome excuse to sit against a tree as the dawn of a new day spreads around you. Then, if you find some leeks but not a turkey, we have tasty recipes that will prove your efforts successful nevertheless.

With spring comes the pleasure of forays to farmers’ markets; there’s also the impulse for road trips to farm country and outings on the wine trails. By all means follow the urge and get out! Farmers, fishers, chefs, brewers and winemakers have produced and crafted all sorts of creative food and drink for your enjoyment at home and on the road. Just remember to keep your curiosity alive: Imagine the world that provided such wealth, the soils, the waters and woods connected each to the other and then to our farmlands, vineyards and Great Lakes.

Spring is the season you fall in love with life. We hope that you will love reading this issue, then get out there and love the heck out of this beautiful bay area that we call home.

Love to you all,

Barb Tholin, Editor