Happy April, Friend!!

Just like the Artemis II rocket, it’s time to launch into a fresh new month of 2026! 🚀 Have you been following the astronauts of the Artemis II moon-orbiting-mission?! Growing up in Central Florida, we always closely followed the interstellar events at Kennedy Space Center, so it’s been SO FUN to see everyone getting excited about the monumental moon mission! 🌕 It’s given me a sense of hope and reassurance that we’re all sharing (ahem) space in this world; we may as well find ways to enjoy it.

I’m excited for this month specifically because it’s almost time to start planting my lil seedlings I’ve been growing the last month. I’ve been super inspired by a few gardening buds IRL and over on Threads, and it’s my big goal to harvest **enough of something** to make an entire recipe this year! TBD on if we can make it happen. 👀

🛒 spring is in swing, so let’s talk shop!

Here are the top veggies and fruits to look out for this month. I’m ALWAYS jealous of people who have easy access to fresh rhubarb this time of year, I can never seem to find it near me! 😫 Thankfully, I do still find lots of seasonal citrus and tropical fruits like guava and passion fruit, so it’s a tradeoff I guess. 🤷🏻‍♀️

Here are a few tips for picking the best produce this spring:

• blueberries - choose deeply colored berries for the best flavor, avoiding ones that are lighter in color (they’ll be more sour). An age old trick: if the berries float when you’re washing them, they’re less ripe and more tart!
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• asparagus - choose bundles that have compact tops and haven’t “fanned out,” which is a telltale sign of older age. Thicker stalks work better for roasting, and thinner ones work better for steaming, but avoid woody looking stalks for the best flavor!
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• leeks - choose leeks that have a good bit of light green color between the white base and dark green tops. Avoid any that are super large in size as they can be tougher inside than smaller-sized leeks.

🤿 Wanna dive deeper?

Check out the FULL BLOG POST HERE showcasing what’s in season complete with pin-worthy lists, infographics, and recipe inspo!

🔍 April Flavor Factor Focus

​The Flavor Factor Framework is full of lil “flavor moves” that make food taste way better, while still leaving you room for creativity + inspiration when cooking. ​ Each Sunday in April, we’re highlighting The Intrigue. These are the “ahhh wait, I need another bite!” moments when enjoying your food. The complex flavors! The unexpected twist! The layered textures!

👩🏻‍🍳 recipes that showcase The Intrigue:

Italian Breadcrumbs If you bake a lot of bread at home, allow me to introduce you to the joy of homemade breadcrumbs! I love making these seasoned Italian breadcrumbs out of bread-gone-wrong, too. They’re perfect for adding an interesting crunch to pasta dishes, hand-breaded chicken tenders, and even salads! I'm (b)ready to crumb(le)!!

Shallot Confit I love keeping a few shallots on hand because they have a hybrid garlic-onion flavor profile that works so well in so many recipes. But this shallot-confit lets shallots really shine! You can put them on top of sandwiches, salads, and grain bowls for a sweet and caramelized pop of flavor! sha-la-la shallot time!!

Peeps Infused Vodka Without a doubt, Peeps are ALWAYS the candy that’s left in the clearance aisle after Easter is over. So pick up a pack and make this fun and festive vodka that allows you to enjoy a nostalgic favorite in a whole new way. Talk about interesting!!! I'll take a peep!

📧 quick question (hit reply!)

What’s your favorite “weird-but-it-works” ingredient combo? I’m working on a few wild creations (pizza-inspired “cinnamon” buns, anyone?!?!) and I’d love to hear how you keep things interesting with your recipes!!

See ya next Sunday! 🥳

P.S. Is there an April ingredient you want a little more inspo for? 👀 Hit reply and let me know what you’re curious to cook with, and we can chat it out!! 👯‍♀️