It’s been nearly two weeks since March 20, 2017, the official first day of spring. Unfortunately, it doesn’t seem like the seasons have changed with the extended stretch of cool, cloudy and gloomy weather.
We’re here to help.
This week's paper is a special edition, Spring Home & Outdoors, to get readers thinking about all of the possibilities of the season ahead.
The paper is packed with stories and ads to get your moving as the weather gets nicer.
(Read our full digital edition HERE: Scroll to the bottom of the page and tap on the edition of your paper.)
Senior Editor Lynn Greene spearheaded this project with a collection of stories we hope will help you get motivated for the new season.
In our lead feature, Greene interviewed experts in the field of home organizing and clutter control. They offered suggestions about how to tackle our homes and our lives to be more organized and efficient.
We also head to the golf course to preview what’s ahead in the golf season, from the U.S. Open coming to Wisconsin in June to a variety of local events and activities.
Mixed in, there are suggestions for summer camps for our kids and tips for painting.
Hopefully we’ve done our part to get ready for the new season. Now, we just need the weather to cooperate.
Dan Plutchak, editor
What do you think of when I say spring? Do you think of bright splashes of color, fresh green grass, spritzes of cool and crunchy?
After a long winter, we just naturally crave color. In the past, in prerefrigeration days, the urge for color was a symptom of our urge for fresh dosages of vitamins and minerals — all of which are found in brightly colored fruits and vegetables.
After living on root vegetables and salted meats all winter, our ancestors were ready for the fresh pickings of spring. Foraging for wild greens such as dandelions and watercress, fruits such as strawberries and vegetables such as mushrooms and wild parsnips were important sources of these much-needed vitamins.
Salmon, shrimp and scallops all provide omega-3 fatty acid (good for the heart), vitamins A, B2 and B6 plus niacin and riboflavin. Use seafood as the base for these healthy recipes. Because we’re still in the Lenten season, I expect you’ll find some nice fresh seafood in the store right now.
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