The May/June issue is on newsstands now, and it’s a breath of spring.
Learn how to build your own vertical garden, meet the artisans behind Jem Nut Butters, see what Portland restaurateurs are doing to lower their carbon footprint, and discover what new strawberry varieties you might find at your local farmers market this summer. That and a whole lot more make this one delicious issue.
And of course the recipes are a celebration of the season upon us. Sylvia Fountaine outlines a May-Day dinner party featuring seared scallops with spring peas, tarragon and truffle; a cucumber and watermelon radish salad; finishing with a spring version of tiramisu with strawberries and elderflower liqueur, yum!