There’s a particular kind of anticipation that arrives in early spring. The days stretch a little longer, the sun feels warmer, and the garden—at least in our minds—is already thriving. But venture outside, and the reality looks a bit different. Beds are still mostly bare, seedlings are just getting started, and dinner doesn’t quite reflect the season we’re dreaming about yet.
This in-between season we find ourselves in is that stretch where winter has technically loosened its grip, but the garden hasn’t woken up enough to feed us. The root vegetables we stored months ago are starting to feel a little tired, and the pantry—once full of carefully preserved goods—may be thinning out.
Although not necessarily local, the grocery stores stock some of spring’s earliest offerings. My family and I look forward to enjoying tender asparagus, strawberries, and early greens. Even with fresh seasonal produce readily available, the in-between can feel like a disconnect, especially if you’re aiming to live more seasonally or locally. But the truth is, this in-between time is just as much a part of the farm-to-table story as the peak harvest months.
Farm to table isn’t only about what’s freshly picked—it’s about the full cycle. It’s the frozen tomatoes you put up last summer, the jar of sauce tucked into the back of the pantry, the herbs you dried when they were abundant. It’s also the local eggs you can still source, the dairy from nearby farms, and the greenhouse greens that quietly bridge the gap between seasons. The food is relatively easy to source. It just requires some creativity.
Early spring meals tend to lean on contrast—hearty and fresh, comforting but with hints of what’s to come. This time of year, I find myself reaching for sturdy vegetables like broccoli, cabbage, or cauliflower, paired with brighter elements like spinach, bok choy, or fresh herbs. Add in a good protein and something creamy or warming, and you have a meal that feels both nourishing and hopeful.
One of our recent dinners came together in this way: Italian sausage sliced and browned in a skillet, tossed with a mix of olive oil, garlic, broccoli, cauliflower, baby bok choy, and then finished with a splash of cream, freshly grated parmesan, and Italian herb blend from last year’s harvest. It wasn’t a “spring” dish in the way we imagine, but it carried just enough green and just enough lightness to remind me that the season is shifting.
That is the beauty of the in-between. It asks us to be patient, resourceful and to appreciate the progression of what we’ve built—both in our kitchens and in our habits. The garden will wake up soon! For now, there is something worth appreciating in this quieter stretch: the way we adapt, the way we make do, and the way farm to table continues—long before the first harvest.
