Illusion of Spring

One of the most deflated feelings you get as chef, and we let it happen to us every year, is the illusion of spring.  It reminds me of being at the airport.  You have already made it to the airport, been searched by security, waited for zone four to finally be seated and now you are on the plane.  All you have to do is take off.  Wait.  The pilot has just informed you that you are in a holding pattern and will be sitting on the runway for "just a few minutes."  That sums up the anticipation of spring.  All it takes is one really beautiful weekend in March and we stat dreaming about morels and ramps, dandelions and fiddleheads.  Then (especially in New England) it snows on our parade.   It was all just a tease.  How much longer until the scenery and the bounty is green again?  Soon.  Soon we will be eating fresh greens and the rest of the bounties of spring.  Soon we will be enjoying honeycomb shaped morels, curly fiddlehead ferns, crisp asparagus, fresh garlic and some much more.  Anticipation is part of the excitement, right?  Anticipation is just a part of excitement...