The last two weeks have brought Spring to the island {finally} and we have been fully embracing it in all its verdant glory. I am especially excited about springtime foraging for wild edibles once again. The wild violets I transplanted into the garden last year have bloomed and I’ve spotted lots of greens (or edible weeds) ready for picking. I created this spring pea and leek soup in collaboration with Coyuchi to celebrate this lush season. It’s super easy to put together and is loaded with bright fresh springtime flavors, including fresh mint, lemon zest and creamy coconut milk to round it off. I was so inspired by these flavors I had to make a video of this recipe for my youtube channel, which you can watch below. Get the full recipe at Coyuchi.
Happy spring friends! xx
Featured wares: Coyuchi Farmhouse Stripe Napkins, cheeseboard by Sweet Gum Co., naturally dyed gauze table linens by Nade Studio, wood and brass spoon and ceramic colander by Facture Goods.
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