We can all agree that spring stimulates our souls with cheerful vibes and a fresh start for many things. The season exudes feelings of happiness and renewal, and urges us to get outside and shake off the winter blues (especially after the season we just experienced!). These are the months where we prep our gardens for a stifling summer and watch crocuses — not to mention grape hyacinths, tulips, and daffodils — emerge from the soil for a short-lived, fragrant show.
Also fragrant are our seasonal baked goods that give off aromas reminiscent of childhood memories. Each year, on Good Friday, my mom and I bake Italian Easter bread. The all-day tradition involves our 100-year-old family recipe, and a series of rising and fasting. This issue’s calendar is packed with Easter-themed events for the whole family, including Trax Farms’ Breakfast with the Bunny.
The farm also weighs in on one of the season’s stars, asparagus. Tips on growing the slender spears are featured as our Last Bite. As fresh and floral are two of spring’s best attributes, we also decided to explore the mixology of floral-infused cocktails.
One word: Pizza! We tossed around recipes and ingredients with four local chefs and learned how to recreate the artisan pies in our own kitchens. Eat up! Three Pittsburgh kitchen masterminds have revamped the words “kids menu” to satisfy adult-like palates and encourage healthier lifestyles. Six Penn Kitchen Executive Chef Cory Hughes simply replaces the idea of, dare I say, “chicken fingers” with grilled Gerber’s Amish Farms’ chicken breast. Don’t forget about Fido! Toni Shelaske, owner of Healthy Pet Products, weighs in on feeding our pets the very best.
Andrea Bosco, Editor in Chief