Читать книгу A Taste of the Hocking Hills - Matt Rapposelli - Страница 14

part 1

SPRING

Spring in the Hocking Hills is the fascinating yearly rebirth of countless natural wonders. For many people it’s their favorite season in this area. Each year I’m entranced by the almost imperceptible visual changes that unfold before our eyes. I compare the experience to watching a black-and-white photograph morph into ultra-high-definition 3-D colorful splendor. The variety of wildflowers brings admirers from all over to catch a glimpse of the numerous elusive species we are fortunate enough to have. The many waterfalls are at their peak, drawing photographers to their cool mist.

The sights, the sounds, the smells . . . and the food! The four big spring highlights for all the food lovers in this region are the morel mushrooms, the ramps, the asparagus, and the abundant wild turkeys. You will start hearing folks at the lodge asking, “Have you seen any morels yet?” The same conversations are heard at the local gas station and shared on social media. The hunt grants bragging rights for “How many did you find today?” and is marked by great secrecy as to where the best hunting grounds are!

This time of year makes it so easy to incorporate the local bounty into our dishes and provides the gateway to what’s to come.