Harbingers of Spring
With the arrival of April comes the first hints of spring. Just as we begin to emerge from winter’s chill, the clocks change, the ground softens, but spring produce is still a few weeks away. So, what do we cook in this transitional time?
Rather than flying in out-of-season items like tomatoes or blueberries, we embrace hothouse-grown produce to bring a taste of spring to the DMV area. Local farms like Area 2 Farms and Apogee Farms use innovative hothouse techniques to grow crops year-round and close to home, allowing us to craft seasonal dishes without relying too much on long-haul imports. It's worth checking them out and signing up for their insightful newsletters.
We strive for the menu to feature dishes that capture the essence of early spring in the Mid-Atlantic. Our Maryland Rockfish on a bed of gingered carrot coulis with broccoli rabe combines winter root vegetables with lighter notes of artichoke. Our Baked Chesapeake Bay Oysters greet spring with baby spinach yet keep cozy on the dish with the addition of gruyere cheese to round out that comfort food desire that will wane into the last weeks in April.
Out and About in DC: Spring Clean Your Plate with Zero Waste DC
This month, we’re highlighting Zero Waste DC, not only are they a treasure trove of resources for reducing, reusing, and recycling in the city - they are just plain great folks! Whether you’re looking for a shoe repair shop, a donation center for unwanted items, or the nearest food waste drop-off, Zero Waste DC’s guide is a goldmine for eco-conscious living. One of our favorite resolutions this year has been to repair and repurpose—everything from shoes to lamps—rather than discarding and replacing. Why not set a goal for yourself? Find two new ways to utilize the city’s resources and take a step toward a more sustainable lifestyle.
If you’re interested in learning more about urban agriculture in the area, check out DC’s interactive map of local urban farms. It’s a great way to see where your food comes from and support the growers who are making fresh, local produce accessible year-round.
Join Us for Food Waste Prevention Week DC Social Hour at Equinox
In honor of Food Waste Prevention Week, we’re excited to host a DC Social Hour at Equinox Restaurant on April 10th! Join us from 4:30 PM to 6:30 PM for an evening of conversation, sustainable bites, and happy hour specials. This event brings together food waste advocates, sustainability leaders, and conscious diners to share ideas on reducing waste while enjoying delicious, thoughtfully prepared food. It’s a perfect opportunity to connect, learn, and celebrate sustainability with like-minded individuals.
Get your tickets here: Eventbrite
Join us this month at Equinox as we celebrate the best of sustainable, early spring dining—because even if Mother Nature isn’t quite ready for spring, our plates certainly are.
