It’s a Spring Thing

By Bonnie Fishman / San Francisco Bay Area

The author enjoying beautiful spring flowers in Carmel, California

Kale Roberts’ recent article in Mother Earth News says it all: “Spring is the season of new beginnings. After a long and cold winter, the arrival of spring brings a sense of hope and renewal. It's a time when the world comes back to life, and everything feels fresh and vibrant once again.” I couldn’t have said it better.

Spring has always been my favorite time of year for so many reasons. When I was a kid, it meant the school year was winding down and summer vacation was on the horizon. In college, it was even more exciting because the semester ended in late April, and we had four whole months  not to think about classes or studying. I would look forward to traveling or time spent in northern Michigan without a care in the world.

In the Midwest, where I grew up with four seasons, by May we were finally clear of snow and bitter cold weather. Slushy brown snow and gray ice were a thing of the past. Flowers, such as tulips and daffodils, began to peak out of the ground, the fruit trees had beautiful blossoms, trees were greening up with new leaves, and the air smelled so fresh. When I had my gourmet food shop and bakery in suburban Detroit, my store was abuzz then with activity. Particularly from April through June, we catered exciting family events, Mother’s Day celebrations, weddings, and graduations.

Here in California, the change in weather is not so drastic. Spring begins in late February or early March and continues until it gets hot, around late June. I have experienced first-hand what Californians call “superbloom,” which sometimes occurs between late February and May. The hills, fields, and forest floors are popping with colors–yellow, purple, white and of course orange and red California poppies, my personal favorite.

No matter if you live in the Midwest or on the west coast or anywhere in between, May and June are such a great time of year to spend outside, whether you garden, jog, play racket sports, or even just take a walk. What all of these climates have in common is the promise of rebirth, renewal, and a lift to one’s spirits in the upcoming relaxed summer season.

I had hoped this spring would be one of good health, good swimming, good entertaining. But, alas, this year, as with the past four springs, I have a miserable summer lying ahead with a new cancer diagnosis: surgery, chemotherapy, a hospital stay, and a long recovery. These diagnoses have always come after a trip abroad. In 2023, I went to Sweden and returned to the news of breast cancer. In 2024, I went to Morocco and came back facing an aggressive form of lymphoma. In 2025, after sailing down the Danube in June, I immediately had a gastric feeding tube implanted, had a thoracotomy, and spent three months recovering.

I just returned in mid-March from my European adventure in London, Paris, and Brussels to learn that the aggressive cancer has come back. After telling my good-natured oncologist about these trips and subsequent diagnoses, he leaned in and said to me “Bonnie, listen to Trump. America first!” We laughed hysterically but really this situation isn’t funny. I’m trying to keep my sense of humor afloat.

I’ve already started my stem-cell transplant journey. The science fiction of the past is now here in the present. My T-cells have been harvested and flown to a lab in New Jersey to be genetically modified; after transplantation, they will “eat” the cancer cells, sort of like Pac-Man. My son pondered that if my blood cells were hitting the friendly skies, might I qualify for frequent flyer miles? Nope, I don’t think so!

To me, it’s fitting that this medical event is happening in spring, with its promise of new life: mine. There is a high cure rate for the transplant so I’m hanging on to that. Before this all goes down, I’ve been teaching cooking classes, socializing with friends, going to dinner and a movie, and looking forward to some house guests before I enter the hospital in mid-May.

I’m also enjoying spring produce. We have a lovely Saturday morning farmers’ market here in our town. It’s not overwhelmingly big, yet they do offer almost everything. Today, I saw beautiful asparagus, snow peas, pea shoots, lush bunches of herbs, and young lettuces. I snapped up some spring peas and spring onions. I’m planning to pair them with gorgeous mint from our garden.

A variety of spring onions at our local farmers market.

Mint from Bonnie’s garden

This is a delicious side dish to any protein you may be serving. It brightens your plate and your palette. Feel free to interchange the mint for dill if that suits you better. I’m also using butter, but olive oil will do just fine. Lastly, if you would prefer to use sugar snap peas, the recipe will still be successful. I particularly enjoyed buying beautiful produce at the market this week because soon I may not feel like eating at all while I recover.

I hope you readers have a beautiful spring season and that it renews your spirit. Seize the day and cook some great fresh food!

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English Peas with Spring Onions and Mint

  Yield: 8 servings

2 lb. shelled fresh English peas

1 1/2 oz. butter

1 1/4 c. finely sliced spring onion bulbs*, (white part only)

2 garlic cloves, minced

1/2 tsp. sugar

1/2 tsp. salt

1/4 tsp. coarse ground black pepper

1/4 c. fresh chopped mint

1 Tbsp. fresh lemon juice

Bring a pot of salted water to a rolling boil.  Add peas. Cook for 1 minute. Drain and rinse with cold running water. Drain well; blot with paper towel.

Heat the butter in a medium skillet over moderate temperature. Sauté the onions and garlic until softened, but not browned, about 5 minutes. Add the peas, sugar, salt, and pepper. Stir together until peas are heated through. Adjust seasoning.

Just before serving, mix in the mint and lemon juice.

* If you are unable to find spring onions, substitute with 1 cup finely sliced leeks, white part only.

Rinse peas under cold running water.

Cut and remove roots.

Slice onions in half lengthwise.

Slice thinly crosswise.

Sauté onions and garlic until softened.

Mix peas into the pan and heat through.

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Bonnie Fishman attended the Cordon Bleu Cookery School in London. Later, she owned and operated Bonnie’s Patisserie in Southfield, Mich. and Bonnie’s Kitchen and Catering in Bloomfield Hills, Mich. She has taught cooking for over 35 years and created hundreds of recipes. She is now living in Northern California.