Spring at the cabin comes slowly and then all at once. One morning you wake up and the light is different — softer, longer — and the ground that was hard and frozen last week is suddenly muddy and full of possibility. That's where we are right now.
What's growing
The herb garden came back better than I expected after the winter. Thyme, sage, and chives are all going strong. I've started seeds indoors for tomatoes, sweet peppers, and this year I'm trying my hand at growing lemon verbena, which I've been buying dried for years and using in everything from tea to marinades.
The apple trees are blossoming — which means apple butter season is coming, something I look forward to every single year. There's nothing quite like walking past them in the morning with a cup of tea and smelling that cloud of sweet blossom.
What's on the stove
I've been cooking lighter as the days warm up — more salads with whatever's young and tender from the garden, more herb-forward dishes. I've also been working on a new rhubarb jam recipe that I think is going to be something special. Rhubarb is such an underrated thing.
The sourdough starter is active and happy, which means fresh loaves two or three times a week. The cabin smells like bread and herbs and slowly warming earth, and I can't think of anywhere I'd rather be.