We met early this morning to gather up the rest of the spring vegetables to serve along with the spit-roasted lamb for Easter lunch. We hit all our favorite farm stands and shops. But, in fact, nothing is growing locally, spring hasn’t really arrived yet—no asparagus, artichokes or fava beans (oh, that’s right, these are never local!), no spring onions, English peas, morels, or even fiddlehead ferns. So, for Sunday, we’ll just have to go with deviled eggs, potatoes cooked in half-and-half and salted Irish butter, and a pavlova with whipped cream and exotic fruits. But for lunch today, we stuck with the reality of April in the Northeast and had poached eggs (the postmistress is our dealer), with salted butter and lots of chives snipped from pots in the backyard. Cook something delicious for yourself this holiday weekend, dear friends. Happy Easter. Hippity hop!