Saturday’s snowstorm is still lingering here and there, but that’s no reason to postpone spring grilling. After all, there’s no better way to jumpstart the joys of summer than pulling the grill out of the carriage barn and cooking dinner for friends.
Many thanks to Pam, Tony, and Glen for prioritizing this seasonal ritual. Much like the spring equinox, grill migration marks a transition from winter toward more temperate times ahead. And in both cases a persistent risk of prematurity ups the stakes. Will another spring snowstorm chuckle at our hubris? Possibly. But we’re embracing spring grilling nevertheless!
A tasty slab of salmon was our first outdoor firing of the season. We accompanied the spring grilled fish with oven roasted butternut squash (a nod to winter passing), steamed asparagus (a nod to spring arriving), a an aromatic rice dish prepared by our friend Denise (a timely supplement since the squash wasn’t ready in time for our first course!)
Still 5-6 weeks shy of Spargelzeit (asparagus season) the overlap of winter squash and this quintessential spring staple felt like a culinary handshake. Out with the cold. In with the warm.
Seasonality is so often symbolized with the food we enjoy among family and friends. Spring grilling, relaunched as of last night, offers a small way to honor this natural reawakening, a return to homegrown nutrition and nourishment.
Thank you, Pam, for driving the tractor that transported the grill. Thank you, Tony and Glen, for loading and unloading — muscling the unwieldy apparatus — between its cold weather hibernation and its warm weather celebration. Hurrah!
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