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A letter on spring from Bluedot Living Kitchen’s editor.
“When spring came, even the false spring, there were no problems except where to be the happiest.” – Ernest Hemingway, A Moveable Feast
When spring arrives, there are signs. The sun shines brighter and longer and in places that, for months, have only seen snow and gray skies. The flowers bloom, beckoning butterflies and hummingbirds out with a gentle sway in a just-right breeze. And I am outdoors somewhere, re-reading Hemingway’s A Moveable Feast.
Hemingway’s account of his time writing in 1920s Paris is as much about the food he ate (and didn’t eat) and the beauty of springtime as it is about his art and community. Fitting, then, that I write about it here. (Coincidentally, you’ll find even more Hemingway in our spring 2026 issue. See if you can find it!)
Put simply, spring is a time of rebirth and growth. Everything is alive again and we seem to be reborn, too — a reminder of our role in the natural world. We get bit by the spring-cleaning bug, suddenly motivated to take on big projects like ridding our kitchens of plastic and refreshing our cookware collections. Just as vulnerable to the flowers’ siren calls, we spend more time outside, reviving our gardens alongside our neighbors.
Farmers markets are bright and bustling with the season’s vibrant harvest. Arugula and asparagus abound, ready to brighten up quiches and pastas. Young green garlic makes its way into soups, and broccoli offers its florets and stems (yes, stems!) for stir-fries. Lucky us that we get to bring spring into our homes with us for every meal. You can call it a moveable feast.
– Emily Cain (and Jamie Kageleiry and Nicki Miller)
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