Spring is in the air! Although our Minnesota winter was a little unusual this year, it’s time to welcome back sunshine and warmer breezes and awaken our sleepy—“another gray day?”— senses once again. Here are a few ways to fully appreciate this new season.
Sight
Sculptures, drawings, abstracts, portraits: see for yourself what students of all ages have been creating over the past few months at the Edina Art Center during the annual Student Art Show, which will be on display April 5–May 9.
If you’re longing to see your own garden in bloom again, why not also consider adding some beautiful colored tiles, metal yard ornaments or distinctive pottery vases to your landscape? The Edina Art Center will once again be sponsoring its popular Spring Garden Show, where these and other items will be for sale, May 17–June 20.
Edina Art Center, 4701 W. 64th St.; 952.903.5780
Sound
Edinborough Park is alive with the sound of music during its free indoor concert series, which runs through April. The Thursday noon concerts are geared towards kids and families (don’t miss the popular Okee Dokee Brothers on April 19) and on Sunday evenings at 7 p.m., a variety of local community bands are scheduled to perform.
Edinborough Park Amphitheater, 7700 York Ave. S. For park and concert information and schedules, call 952.833.9540 or visit cityofedina.com.
Smell
There is nothing that says springtime like a bouquet of fresh flowers. In the floral department of Jerry’s Foods, customers hurry in to grab bunches of brilliantly colored tulips and daffodils. “Once the weather starts to get warm, the bouquets definitely start to get more popular,” says department manager Paula Larson.
Jerry’s Foods, 5125 Vernon Ave. S.; 952.929.2685
Touch
After trudging around in the snow and dirt all winter, Fido’s coat could use a boost of freshness to make it clean, smooth and soft once again. Pet gear and grooming store Bone Adventure carries several soothing and sweet smelling shampoos including a line from Fur & Body, botanical-based formulas in tempting scents like orange citrus and alpine meadow. Another favorite is Kenic Oatmeal Shampoo, used by the onsite groomers, perfect for treating your pup’s itchy skin. They also carry conditioning sprays, brushes and shedding blades, which help pull out that extra winter fur.
Bone Adventure, 5045 France Ave. S.; 612.920.2201
Pet owners have winter weary skin, too—why not schedule a pampering facial or relaxing massage to add some spring to your step? Massage Retreat & Spa offers a variety of massages including deep tissue and Swedish, as well as facials, exfoliating treatments and more.
Massage Retreat & Spa, 6811 York Ave. S.; 952.920.2900
Taste
Meredith Deeds, executive director of the International Association of Culinary Professionals, cookbook author, Star Tribune columnist and instructor at Cooks of Crocus Hill, has several favorite springtime flavors.
“Asparagus is the one we all think about, but I also love morel mushrooms. Their lovely mushroom flavor is unique and very seasonal,” says Deeds, who lives in Edina. “There is a lot of foraging for morel mushrooms in the upper Midwest at this time of year.”
Deeds loves to enjoy produce “while it’s happening” and also favors fresh shelled English peas and artichokes, both at their peak during this season.
“If I were going to capture the taste of spring, I’d go with these flavors which are bright, clean and fresh,” she says. “We’ve spent our winter braising and stewing. These different varieties of produce are what pull us out of winter.”
Lemony Cream of Asparagus Soup (courtesy of Deeds)
This is a light, clean flavored soup that blends the springtime flavors of lemon and asparagus. Serves 6-8.
1 ½ lb. asparagus
5 cups chicken stock
½ cup minced shallots
1 medium russet potato, peeled and cut into small pieces
Zest of two lemons, finely grated
¾ cup heavy cream
¼ cup fresh lemon juice
Salt and freshly ground pepper to taste
Grated lemon peel for garnish
1. Peel and trim the bottoms of the asparagus. Rinse spears, pat dry and cut into 1 ½ inch pieces, reserving tips.
2. In a large pot, bring the stock to a boil. Add the asparagus tips and cook for two minutes until just tender. Remove with a slotted spoon and set aside.
3. Add the remaining asparagus, shallot, potato and lemon zest to the stock. Bring the soup to a simmer and cook, stirring occasionally, for 25 minutes or until the asparagus and potatoes are tender.
4. Blend with an immersion blender, food processor or blender until smooth and return to the pot. Heat over medium heat and add the cream. Reduce the heat to low and add the lemon juice. Season with salt and pepper to taste.
5. To serve, ladle soup into bowls and garnish with reserved asparagus tips and lemon peel.
