Happy Spring!

There must be a primitive part of me that still wonders if winter will end and spring begin. I find myself so relieved when the equinox arrives and the signs of spring--the morning cacophony of bird song, the blooming crocus and daffodils, the new growth on overwintered kale in the garden, the buds and flowers on trees everywhere--are all in place. Phew! We made it!

As the reality of spring sets in, I examine my food stores with a reckoning eye: What have we used? How much is left? With the arrival of favorites like asparagus and baby greens just around the corner, and with them, less reliance on our stored food, the calculus for determining whether what we have left is "enough" suddenly changes. Who needs home canned tomato sauce when you can make nettle pesto? Okay, I do, because with our hens laying lots of eggs in the spring, I love to hard-boil a bunch and make a tomato-based egg curry this time of year.

Speaking of egg curry, my spring schedule is now online, with lots of seasonal preserving classes as well as my egg cookery class, which I only offer in spring. We'll make that egg curry, as well as half-a-dozen other tasty egg-centric dishes. Eggs pair naturally with the foods of spring, yet they're so versatile that you can take one basic recipe and adapt it to whatever's available throughout the year. Easy and delicious egg-based meals in your repertoire can make the difference between a healthy homemade dinner and take-out on busy weeknights.

Spring brings changes, new beginnings and opportunities:

• Want Lost Arts Kitchen to come to you? While I will continue teaching classes from home, I am experimenting this year with teaching at new sites, including work places, houses of worship, and private homes throughout the Portland area. If you have wanted to take a class, but found the schedule or location inconvenient, now's your chance to have me come to you. I can tailor classes to venues with little or no cooking facilities.
• The Lost Arts Kitchen blog has moved. It's over here now. You might notice that I have finally learned to use my camera! Expect to see lots of photos of yummy food from now on. I've also added a Resources page to my blog, with links to local farms and markets that I'll expand on soon.
• Baking Basics is back! After my family and I went gluten-free, I stopped teaching my old Baking Basics class, but now it's back, grain-free, sugar-free, healthier than ever, yet still delicious! No laboratory-derived ingredients, just whole, nutrient-dense foods like almond flour, coconut flour, honey, and ghee. Whether you are gluten-free, grain-free, or just want to pick up some healthy baking tips, check out Baking Basics on May 21.
• Did you know that you can follow Lost Arts Kitchen on Twitter and Facebook? Oh, you did? Well, did you also know that when the Lost Arts Kitchen Facebook page has 1000 "Likes," I'm giving away a copy of The Lost Art of Real Cooking by Ken Albala and Rosanna Nafziger to a randomly selected fan? Sign up today and let your FB friends know about Lost Arts Kitchen. I post recipes, sustainable food news and opinion, and questions for members that launch lively and interesting discussions. Come join us!

Read on for details about upcoming classes, to learn why and how to render lard at home, and to find a coupon code good for 20% off Lost Arts Kitchen classes.

In peace and abundance,
Chris