The Sunday Edit | No. 6: The First Green
This post may contain affiliate links. Please read our disclosure policy.
Discovering the First Green
A slow shift into March, and the small signs-moss on bark, chives in hail, peas on the plate-that tell us the season is turning.
Thought for the Day
"That is one good thing about this world… there are always sure to be more springs."
- L. M. Montgomery
If you missed our issue on the "Art of Slow Sundays," you can catch up on No. 5 here.
In This Issue:
The Sunday Journal: Discovering the First Greens
There is a subtle shift that happens as February turns into March. While the sky may still hold a lingering mist-or even snowflakes drifting past the kitchen window-if you look closely, truly closely, you can sense the world beginning to wake.
Traveling this past weekend, I found myself captivated by what I've come to think of as "The First Green"-moss brightening tree bark, ferns unfurling quietly where you least expect them.
It brought me back to our recent reflections on the long game: how beauty rarely arrives all at once. More often, it reveals itself in small, intentional moments-layer by layer, season by season.
Waiting can be hard. Winter is slow to loosen its grip. But the promise of spring-the quiet hope of renewal-has a way of transforming not only the landscape, but our world, our outlook, and even the view from our kitchen windows.
This week, I noticed the first chives pushing through the soil in my herb garden, undeterred by snow and hail. A small thing, perhaps. But a reassuring promise of spring and fresh, delicious meals to come.
Happy Sunday, dear friends.
From the Kitchen: Bridging the Season
This time of year, I'm drawn to meals that feel like a bridge-comforting, but not heavy. Think creamy pastas brightened with peas, herbs, and a little lemon, or simple soups that welcome the first greens.
Quick, Bright & Green
This Crème Fraîche Pasta with Peas and Bacon feels like a quiet bridge between seasons. The peas bring a flash of green to the plate, while crème fraîche adds gentle richness without heaviness. To keep peas vibrant, I add them at the very end-just long enough to warm through. It's a small detail, but one that mirrors the season itself: fresh, restrained, and hopeful.
The Table: Bridging the Season
This in-between season is one of my favorites at the table-winter roots alongside the first tender greens, comfort with a bright edge. I like to incorporate dishes with asparagus, spring risotto, or pasta with bright, light flavors.
Three Recipe Ideas:
- Cream of Asparagus Soup: A simple soup that's perfect for a spring tea, brunch, or a nourishing lunch.
- Lemon Roasted Chicken: A one pot meal featuring a whole roasted chicken, lemon flavors, and creamy orzo.
- Spring Minestrone: Favorite fall and winter minestrone soup recipes get a spring makeover with bright flavors.
Weekly Dinner Meal Plan
Every week, we publish a healthy weekly dinner meal plan to take the "What's for Dinner" dilemma off your plate. Here are this week's dinner ideas.
Quick One Pot Dinners Meal Plan (Feb 23)
These quick one-pot dinners (20-30 minutes) bring a fresh, spring-forward feel to the last week of February-plus minimal cleanup.
Lifestyle Finds: A Hint of Green
This week, I'm keeping the Lifestyle Edit simple. A small vase for whatever green you notice first-garden clippings, market primroses, or even a few chives snipped from the yard-and a warm London Fog enjoyed slowly as the day begins. Sometimes, the most meaningful shifts come from the smallest changes.
1. March Sip: Irish Teacup
As we lean into March, I love sipping tea from an Irish teacup. Especially if that tea happens to be Irish Breakfast Tea. If you're enjoying spring teas, look for bright, fresh blends-green tea, delicate oolongs, or a lively Earl Grey.
2. Greens Keeper
If you grow herbs, or simply like to keep fresh herbs, like parsley, on hand for quick and delicious, spring-forward meals, storing them properly extends their freshness. I love having this on hand, especially when the first chives begin to emerge.
3. The Sip
A hint of lavender, a promise of spring. When the still-chilly days of late winter keep their grip, I love to make a quick tea latte with a delightfully warmer-weather fragrance.
Looking Forward: The Irish Table
Thank you for joining me for this edition of The Sunday Edit. May you notice one small green thing this week-on your walk, at the market, or right outside your own window.
Next week, we lean into our Irish roots. We'll explore the Irish table-simple rituals, hearty comfort, and a touch of teatime elegance.
Stephanie
If you enjoyed today's Sunday Edit, you'll love my narrative essays and recipes over on Substack, where we invite you to join us At the Table.
Comments
No Comments