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I know that it s officially spring when I wake up on the weekends with the overwhelming desire to wander a farmer s market, stuffing my dumb little collection of tote bags with produce that I ll race to finish before it goes limp in my refrigerator. I also know it s spring when I wake up on the weekends with the gnawing realization that before I do that, I need to give the kitchen a much-needed deep cleaning after a winter of heavy baking and lots of braising.
I ll leave the general spring cleaning advice to the experts this piece by Caroline Mullen at Food52 is a good way to start. Instead, let s turn our attention to something you may not think needs a refresh: your condiment collection.