(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track delivery) # ============================= leadimageid: 209605 leadtext: !fmt/block | h1. Dear readers, Skies are overcast and trails muddy, but there's no doubt: Spring has arrived. And with it comes the urge to dig in the dirt — in pots, in yards, on vacant lots. At our house, the baby rhubarb is looking ever-more promising, and last weekend my husband built a new raised bed for tomatoes. The soil holds such promise. On Culinate, there's plenty of springtime content to inspire you: The first finalist in [/articles/ourtable/springfeverbloggingcontest?utmsource=NL20090415&utmmedium=email&utmcontent=AprBlogContest&utmcampaign=SpringArrives "this month's blogging contest"] is Ivy Manning, who's planted [/author/chefivy/blog/13thingsiamgrowinginmygardenthisyear?utmsource=NL20090415&utmmedium=email&utmcontent=13Things&utmcampaign=SpringArrives "13 things"] in her garden so far. Meanwhile, Dinner Guest blogger and pro-gardener [/mix/dinnerguest?author=15197&utmsource=NL20090415&utmmedium=email&utmcontent=CarolineLewis&utmcampaign=SpringArrives "Caroline Lewis"] is offering tips for those of us just getting started. Last year about this time, Deborah Madison was in Iowa, eating a [/columns/deborah/greenfood?utmsource=NL20090415&utmmedium=email&utmcontent=Greenfood&utmcampaign=SpringArrives "spring supper"]. Her piece reminds us that the food of the season is predominantly green, and if we're eating with the seasons, green food is what we should be eating. Fitting then, that Culinate member and chef extraordinaire Robert Reynolds is cooking [/author/trou+food/blog/asparagusrisotto?utmsource=NL20090415&utmmedium=email&utmcontent=RRAsparagusrissoto&utmcampaign=SpringArrives "asparagus risotto"] (is it possible that his description is even more mouth-watering than the actual dish?). We also want to make Deborah's [/books/collections/allbooks/Local+Flavors/nettlesoup?utmsource=NL20090415&utmmedium=email&utmcontent=DLMNettlesoup&utmcampaign=SpringArrives "nettle soup"], from nettles gathered [/articles/sift/stingingsoup?utmsource=NL20090415&utmmedium=email&utmcontent=Nettles&utmcampaign=SpringArrives "with care."] If you too make it, send us your photo; we'd like to feature it on the site. Kim Carlson Editorial Director P.S. Become a fan of Culinate on Facebook. Also, post any Culinate article, recipe, or blog post immediately to your Facebook account by clicking on the Facebook icon at the bottom of the page. # The lead text story1id: 213214 story1text: "Read why the children of this Seattle lawyer have never eaten a hamburger." story2id: 217763 story2text: "Kelly Myers teaches how to make this Japanese comfort food." recipe1id: 1779 recipe1text: "Buy Pacific halibut for this savory, tasty dish that was a fortuitous accident." recipe2id: 214531 recipe2text: "We've jazzed up a classic dessert with unexpected flavors." # The ad vad: | <a target='blank' href="http://www.foodalliance.org/"> <img src="http://ads.culinate.com/foodalliance/certified200805_120x600.gif" width="120" height="600" alt="" border="0"/></a> ]]