March 2024 Complete Guide: Key Updates and What to Know

Happy Easter!

Easter always feels like the unofficial start of spring. Growing up, my mom helped lead the church food committee — yes, we Mennonites love committees — and she helped prepare the Easter Sunrise service brunch. She would leave early to set up, but she always hid candy around the house for my sister Kelsey and me to find. I loved that scavenger-hunt tradition so much that I made her keep it going into my high school years. And if you were wondering, peanut butter eggs have always been my favorite.

Traditions evolve, but they’re what make holidays meaningful. I’m grateful we still gather at Grandma and Grandpa’s for Easter lunch. Grandma refuses to let anyone else cook the meal and prepares everything herself, even in her eighties. I admire that—hosting with calm and generosity is love in action, and it’s something I hope to do when I’m her age.

I hope you’re rested and ready for the season ahead. Even if the weather is still cold or wet where you are, brighter days are coming. Grab a cozy drink and let’s catch up.

Let’s talk about food.

I’m craving spring foods. After winter, I want meals that are simple, fresh, and satisfying—especially since I spend more time outside in the garden as the weather improves and less time fussing in the kitchen.

My own garden isn’t producing yet, but I’ll buy spring produce as soon as I see it. Asparagus is my favorite spring vegetable; I have a patch in the yard, but I still pick some up at the store because mine isn’t ready quite yet. If you love asparagus too, here are three quick ways I enjoy it:

• I often make roasted asparagus with a lemon vinaigrette. It works as a side or, for me, a light meal.
• Sheet-pan gnocchi with asparagus is a great weeknight option—easy to assemble and bake.
• Sheet-pan salmon with asparagus is a simple, satisfying dinner when I have salmon on hand.

Recently I’ve been obsessed with chocolate-covered dates. Many of you asked for a how-to, so here’s the quick method I use:

1. Slice large Medjool dates open lengthwise and remove the pits.
2. Fill with natural nut butter—my favorite is sugar-free peanut butter, but any nut butter works.
3. Place the filled dates on a parchment-lined tray and freeze them until firm.
4. Melt your choice of chocolate—I prefer a no- or low-sugar chocolate.
5. Dip the frozen dates into the chocolate, coating the nut butter, and let them cool on the parchment.

I store them in an airtight container in the refrigerator and try not to eat them all at once.

In case you missed anything, here are the recipes I shared this month:

• Potato, Brussels sprouts, and kielbasa skillet
• Blueberry muffins
• Chicken Caesar salad
• Spring orzo salad with snap peas
• Roasted asparagus with lemon vinaigrette
• Citrus glazed ham
• Lemon cheesecake bars
• Garlic and rosemary roasted potatoes

Let’s talk about my renovation.

My second-floor renovation was complete before Christmas, but I hadn’t filmed a full tour until recently. I finally finished the walkthrough and shared the space. If you missed the details, I posted a full renovation recap with photos and notes about the design and process.

Let’s talk about the garden.

I’m so ready to garden again. It always feels like both too long and just the right amount of time between seasons.

I planted tomato and pepper seeds recently. They can go in 6–10 weeks before the last frost; in my zone 5 area the last frost is around May 6 this year. I usually wait until Mother’s Day to transplant outside to avoid late cold snaps, even though seedlings can be started earlier. Tomatoes in particular can grow leggy if kept indoors too long, so timing is a balance.

The cole crops—broccoli, cabbage, cauliflower—and heads of lettuce are doing well and will soon be hardened off outdoors. I start them in shade for a few days, gradually increasing sun exposure. Sometimes I plant lettuce earlier and protect it with plastic jugs or cloches; other years I leave it unprotected and it thrives. Watching the weather closely lets me get a jump on the season without risking the plants.

Needless to say, I’m thrilled gardening season is here.

Let’s talk about Kip.

Kip is doing well. He had his monthly chemo treatment last Friday; the medication helps suppress the immune response and control his meningomyelitis. He’s been on this treatment since May 2021, and his vet recently praised how well he’s responding. Let’s all give Kip a cheer.

Right now he’s stretched out in a patch of sunlight, full of energy and ready to play. He spends a lot of time outside with me, sprinting after a frisbee and bringing it back faster than I can run. We appreciate each day with him, knowing his condition could change, so we focus on giving him a happy, full life.

I hope your March was wonderful. This month flew by, and I’m sure the next one will too. Until then, take care.