When the seasons change it’s not just your closet that needs a makeover. To prepare for the festivities and fun that come with warm spring weather, your kitchen and pantry could benefit from updates as well. With just a few minor changes, you can easily transition your kitchen from winter to spring!
Just as you would change out your clothes from winter to spring, we suggest that you move “cold weather” foods out of prime space and put “hot weather” items there instead. As the weather warms up and fresh spring produce starts to appear in the stores at the peak of ripeness and at the lowest prices of the year, it's time to start matching your grocery shopping habits and menus to match the current offerings. Instead of the creamy soups and heavy pasta dishes that are so comforting in the cold weather, in the spring, I tend to make stir fry, salads, and other lighter fare.
Of course, changing your menu for spring means you need to equip and organize your pantry to go along with the different recipes you’ll be making. Take an inventory of what you have. Discard items that are past their freshness dates, and give away or donate unopened things that you’ve found your family doesn’t care for. Reorganize by placing frequently used items where they’re easily accessible and moving less-used things to the back of the cabinet.
As soon as the weather warms at all, you’ll find me firing up the grill on almost a daily basis. Make sure you’re ready for grilling by preparing in advance. Do an inventory of your utensils and tools so that you can replace anything that didn’t survive last year’s grilling season. If you want to elevate your grill game, buy a few new sauces to experiment with this spring. Keep a supply of Bellisari’s Barista Sauce and Bellisari’s Saigon Street sauce on hand, and you’ll be all set!
Another way I like to transition from one season to the next is by changing up the decor in the kitchen. I don’t have to shop for new stuff; I just look around the house for inspiration. Over the years, I’ve accumulated a variety of dishware, serving pieces, and linens, so I take advantage of the changing seasons to put different things into the rotation and on display that I haven’t used over the winter. I tend to use brightly colored things for spring and summer. I usually get a couple of new green plants, and I buy fresh flowers whenever I can. I love to have a bowl of fresh, colorful fruits displayed too. Whether on a shelf or on the counter, they’re easy to grab for meals and do double-duty as decor.
What are some things you do to transition your kitchen from one season to the next? Let me know in the comments. I’m sure I can learn some new tricks and get great ideas from your stories!