March went by in a flash and April flew right in. Despite the mild temperature difference, it does feel a bit springy here in Maui. The orchard blossoms are blooming with delicate pink buds and the bees couldn’t be any busier with all the fresh flowers in bloom. It’s such a subtle change but I can’t help but think of the quote by Margaret Atwood, “In the spring, at the end of the day, you should smell like dirt.” It’s so true, with the muddy ground and fresh dirt unearthed under the snow, springtime always smelt like dirt at home. It’s a time where you just want to be outside all day as long as it’s light. The upcountry farmer’s market is bursting with the fresh, delicate spring vegetables — asparagus, artichokes, peas, and fresh herbs.
It’s also a time of new projects and plans, which have kept me quite busy. I’m currently working on a book proposal for submission to a literary agent, wish me luck! Also I’m navigating the tricky territory within Maui County to offer styled picnics for elopements and proposals. It’s something that I’ve been mulling over and finally decided to just give it a go.
With the warmer temperatures, I couldn’t think of a lovelier way to spend an weekend afternoon with some tea and all the trimmings. The traditional tea service was quite the elaborate affair, however it doesn’t take such a production to put together a little gathering for your friends. I like to include a few sweet treats with the traditional tea sandwiches using seasonal ingredients. Right now there are so many beautiful fresh herbs in bloom and green vegetables which a delicate in flavor to balance a rich tea. Blanching asparagus spears, crisp cucumbers, spring radishes, fresh goat cheese, and smoked salmon are all lovely sandwich ideas. Traditionally, tea sandwiches use white bread, although I like to add a bit of texture by using rye, pumpernickel, or another nutty bread.