Spring has finally sprung!

Normally at this time of year I would be talking about spring cleaning. You know, that big, house-wide clean you can only seem to manage once a year. However, I don't know if that necessarily applies to all of us now as our domiciles have taken on new roles—office, school, rec center, therapy couch.

But spring has arrived once again… Yes, the time of year for new beginnings and emerging from winter's claw. Over the past year, while others learned to bake sourdough and made loaf after loaf of banana bread, I built up a solid pantry and freezer from which to build meals. But now I'm ready to expand my horizons and make room for spring produce. Here's a quick how-to for cleaning your kitchen and make space for that fruit and veg:

Purge your refrigerator of expired items. Remove all items to a clean sink and countertop discarding moldy or expired items. Pull out any removable parts (crisper drawer, shelves) to wash and dry them and, with a non-toxic or food-safe cleaning product, wipe down the inside of the empty space.
Work quickly with your freezer, but take care to clean it well and discard freezer-burned items. Keep a bowl with warm water and some of that food-safe cleaner and a cloth to wipe down the items you are returning to the space.
Renew your spice rack by replacing infrequently-used spices with a fresh stash, especially the ground varieties (believe it or not, spices do expire). For the rest of your pantry use a FIFO system (First In, First Out), using the oldest items first by putting them in the front for easy identification and access. If you cannot bear to throw away anything, not even your old spices, play around with making your own spice blends and find recipes that make use of lots of spices like meatballs and rubs and stews. Don't forget to bloom them by toasting them in a warm, dry pan first.
Discard and/or replace any damaged or non-functioning cooking utensils, tools, and machines. Say goodbye to niche tools you've never used.
Then…go shopping! Invest in good products. One great pan is better than a set of cheap ones. Quality over price means longevity and true savings in the long run.
Get ready for spring. Organize your cookbooks, sign up for a local CSA to get the best of spring produce, and update your meal planning apps so you're ready to get the most out of spring foods.

Now that your kitchen is ready to receive spring produce, start writing invitations to all of the glorious fruits and vegetables that are also ready to break out of their quarantine. Send a "save the date" to mint and asparagus; a "you are cordially invited" to peas, ramps, and fava beans (they have great fun together); and a "wouldn't be the same without you" to rhubarb and fennel.

It will be a raucous good time! Happy Spring!

- Kysha Harris
Food Editor, The Spruce Eats