Spring has arrived, and along with the delightfully longer days and warming sunshine, this is the time of year when we see the farmers markets bursting with fresh produce. Things to look for this month are strawberries and rhubarb (a classic combination!), green peas, which make a delicious addition to pastas and salads, and leafy greens like spinach, chard, and kale.

Leafy greens are rich in vitamins A and C, and are a one of the best sources of vitamin K, which is important for healthy bones and aids in blood clotting. They also contain compounds called flavonoids, which act as anti-oxidants and may prevent certain types of cancer. Leafy greens are a great addition to any diet, and it’s no wonder that they are often referred to as a “super food.”

I recently had the opportunity and privilege to present at the annual Stevenson School Symposium. This year’s theme was “The Ocean: An Environment That Connects Us All.” I was able to share my knowledge and passion for local and sustainable food by preparing rock fish that was provided by Local Catch Monterey Bay for several groups of students.

As you may know, overfishing is a major environmental concern and the ocean is not as limitless as it may seem. That is why we work to ensure that Point Pinos Grill is a partner of the Seafood Watch program, and another reason that we are looking forward to this year’s Cooking for Solutions event at the Monterey Bay Aquarium. The upcoming months have some big announcements in store for us, so stay tuned and be well…

Chef Dory Ford

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