Field notes: Spring ‘25

It’s been exceptionally warm in the last two weeks and with the arrival of May, it feels like spring is behind us. This spring was a slow unveiling that I watched closely. Grateful for my willingness to slow down.

I’ve been OBSESSED with sardines this spring. Plating sardines alongside goat cheese, olives, calibrian peppers, fruit, crackers has been small moments of delight. I am afraid to google, “is it bad to eat sardines daily?”