Spring Has Sprung In CNY

By Michele Bazan Reed  |  bazanreed@hotmail.com

 

Spring has sprung and not a moment too soon! I think we in Central New York appreciate our spring so much more than in other areas, because we have to survive a frigid, snowy winter to welcome it.

All those hours spent bundling up in heavy jackets and itchy wool scarves, shoveling snow off the roof and driving through lake effect snowstorms seem almost worth it when we experience that first flush of warmth on a sunny spring day.

The grays of slushy streets and foggy mornings, the browns of sodden leaves on the side of the road and the near total absence of sensory perception in a whiteout are almost forgotten when we see those first blooms of spring flowers and the tender green shoots of new grass.

And while snuggling under a blanket in front of the fire, sipping hot cocoa on a winter evening is decidedly cozy, there’s nothing like shedding those layers, pulling on that first pair of shorts or bright skirt and flinging open the windows to let in the fresh air and sunshine.

So, to welcome the new season, I’ve compiled my own personal list of my favorite sights, sounds and smells of this season of rebirth. They’re in no particular order. I’m sure you’ll have your own favorites. I hope my little ode to spring helps you remember and appreciate the sensations you hold dear about the new season.

To me, spring means flowers and none more welcome than the hardy perennials that pop up when you least expect them, to remind us that there’s always a chance for renewal. A couple of decades ago, I spent a chilly autumn afternoon planting bulbs in my front yard, in view of the sliding glass door and deck. Ever since, the little heads peek out of the snow, our very first sign of spring. First the tiny flowers of the grape hyacinth and the purple and gold crocus. Next come yellow daffodils and paper white narcissus. When those fade, the last hurrah — bright red and yellow tulips to finish out the display. I live in an apartment in town now, but I love that every spring morning, my son, Mike, can enjoy a splash of color from Mom to brighten his day.

Elsewhere in the yard, Grandmother Cronk’s peonies bob their heavy fuchsia and white heads and tall, willowy lilac trees stand guard, reminders of the passing on of beauty and love from generation to generation.

I love just driving around the neighborhood, enjoying the color burst of flowers in gardens, planters and hanging baskets.

As spring flowers are a feast for eyes, there are literal feasts for our taste buds as well.

My personal favorite is maple syrup. Our area is famous for maple syrup and rightly so. The same cold weather that chills our bones gives us this delicious treat. As spring approaches, nights below freezing and days above freezing cause the maple sap to run, making early spring in CNY the perfect time for tapping the trees.

New York State Maple Weekends are March 21-22 and 28-29 this year and many farms have open houses with demonstrations, tastings and activities for the whole family. Even if you miss the special weekends, you can still buy jugs of the new crop at farmers markets, roadside stands and local stores. There’s nothing like the taste of New York state maple syrup to sweeten your coffee or grace a big pile of pancakes on a chilly early spring morning. But why stop there? Spread maple butter on toast, use maple sugar to bake or pour maple on clean snow for a truly special treat.

Not all of spring’s tastes are sweet. The tender new shoots of asparagus, the tart stalks of rhubarb and bitter dandelion greens are those once-a-year treats that make spring dishes so special. My late husband, Bill’s grandmother made the best strawberry rhubarb pie using her own home-grown strawberries and rhubarb and his grandfather had a little patch of asparagus by the barn, so a visit to the farm in spring meant delicious tastes to enjoy.

In our house, spring means Easter and since I’m Polish, it means an Easter feast with Polish treats. On Good Friday, we’d make a trip down to a Ukrainian market in Syracuse and load up on kielbasa, ham, dried mushrooms, pickles, mustard and Polish chocolates, followed by an afternoon of baking: babka (raisin bread), poppy seed bread (Katie’s specialty) and a cake shaped like a lamb with cream cheese frosting and a coat of coconut “wool.” Holy Saturday, the day before Easter, we’d take the food to church in a basket to be blessed and on Sunday we’d prepare the feast which, in addition to those meats and baked goods included pierogi, sautéed sauerkraut, fresh horseradish and farmer’s cheese, the table presided over by a butter sculpture in the shape of a lamb. And then, after a nice walk in the spring sunshine, we napped.

Spring brings a bevy of fresh scents after the battened—down interiors of winter. The fresh, clean smell of an early spring rain, the delicate scent of lilacs on the breeze and the delicious aroma of fresh-picked strawberries spell spring for me.

Along with the sights and smells and tastes of spring, we can’t forget the sounds. After the quiet, snow-muffled winter, we are charmed by the chorus of our beautiful birds, returned from their winter vacation. From the chirrup of the first robin to the raucous call of the jay to the cheep-cheep-cheep of the sparrow, spring brings a symphony of sound. And the little choir really dresses up for its performance.

The scarlet of the cardinal, the brilliant blue of the jay, the orange and blue of the bluebird and the yellow and black of the goldfinch are a symphony for the eyes.

So, let’s all shake off the winter blahs and soak in the sights, smells, sounds and savors of a Central New York spring.