By Rocio Siso-Gurriaran

The best part of spring has always been the longer days and the return of warmth. After the brutal winters in my hometown, those first sunny afternoons felt increible. The snow melted in the mountains and would trickle down into the valleys and bring the little creeks to life. By summer, the creeks would fill up with frogs.

At home, spring meant helping my mom in the backyard, planting flowers and tomatoes. In the vineyards, it was time to prune grapevines—something I took seriously when tagging along with my dad to make sure things were done just right. Those early spring tasks were never rushed. They held the promise of what was to come.

And then, as soon as we felt spring settle in, the excitement would begin: planning A Festa dos Maios. It’s a celebration deeply rooted in tradition and influenced by our Irish/Gaelic ancestors. Every May we’d bring it to life. My friends and I would build a wooden frame, cover it with canvas, and hike into the hills to gather fresh moss and wildflowers. Then we’d stitch everything by hand, turning it into a living sculpture. The next day, we carried it to the town square with pride. People sang songs and the whole town felt alive again.

Spring has always been about renewal. About care and attention. That spirit of renewal is exactly what this season brings to our kitchens too. Spring ingredients are vibrant, playful, and full of life. This report is our way of honoring that cycle—of sharing what’s fresh, what’s exciting, and what’s inspiring us right now.

What’s in season?

Spring produce is all about brightness, balance, and depth. Here’s what we’re loving right now:

Strawberries – Early-season berries from Harry’s Berries (Oxnard) and Tamai Family Farms (Coachella Valley) bring natural sweetness and vibrant color. We serve them simply or let them shine in desserts.
Artichokes – Rich, meaty, and full of flavor. We get ours from Suncoast Farms and use them roasted, grilled, or steamed with olive oil and lemon.
Fava Beans & English Peas – Tender, bright legumes from Mendoza Farm and Tutti Frutti Farms (Santa Rita Hills). We shell them by hand and toss them into everything—pastas, salads, spring toasts.
Radishes – French breakfast and watermelon radishes from Coleman Family Farms, J.R. Organics, and Schaner Farm. Crisp, peppery, and refreshing. Perfect against anything buttery.
Spring Onions & Green Garlic – From Bee Valley Farm. These sweet alliums build flavor fast. We use them in sautés, broths, and dressings.
Loquats & Kumquats – From Rancho de la Paz de mi Corazon and Garcia Organic Farm. These tiny fruits pack a punch—sweet, tart, and just a little wild.
Wild Mushrooms – Foraged morels. Earthy, rich, and deeply seasonal. They pair beautifully with grains, greens, and handmade pasta.
Asparagus – From Mendoza Farm. Vibrant and tender. We grill it, shave it raw, or roast it until just blistered.
Edible Flowers & Fresh Herbs – Nasturtiums, chervil, tarragon, and mint from Girl & Dug Farm (Escondido). We use them to finish dishes and brighten up cocktails.
Salanova Lettuce – From J.R. Organics. It’s the best-looking and best-tasting lettuce of the season. Delicate, but holds up on a plate.
Wild Ramps – Foraged from the Michigan peninsula. These tiny alliums show up right after the snow melts, and the season is short. We pickle them so we can use them through summer and fall. Their peppery, herby flavor makes them special—and we don’t waste a single one.

Pollinators

Spring is the season of renewal, and much of that renewal is thanks to pollinators—the bees, butterflies, and other insects that help our fruits and vegetables grow. Without them, crops like strawberries, citrus, and peas wouldn’t flourish the way they do.

Why Pollinators Matter

Pollinators are responsible for fertilizing over 75% of flowering plants and one-third of our food crops. In San Diego, farms rely on native bees, honeybees, and other pollinators to ensure a strong harvest of berries, almonds, citrus, and vegetables.

Challenges Facing Pollinators

Climate change, habitat loss, and pesticide use have led to a decline in pollinator populations worldwide. Without healthy pollinator populations, the variety and abundance of seasonal produce we rely on would be at risk.

How Farmers Support Pollinators

Many of the farms we work with practice pollinator-friendly farming, which includes:

Planting wildflowers & cover crops to provide food and shelter for bees.
Avoiding harmful pesticides that threaten pollinator health.
Rotating crops to support biodiversity and create a balanced ecosystem.

What You Can Do

Support local farms that use pollinator-friendly practices.
Plant flowers and herbs like lavender, thyme, and sunflowers to attract pollinators.
Choose organic and pesticide-free produce when possible.

A Farm Worth Talking About

The Ecology Center in San Juan Capistrano isn't just a farm—it's a living classroom, a community hub, and a model for regenerative living. Founded in 2008 on a historic 1898 homestead, this nonprofit has transformed 28 acres into a thriving ecosystem that feeds both people and ideas.

Their ethos—Grow, Eat, Make, Peace—guides everything they do. From cultivating organic produce to hosting educational programs, The Ecology Center is dedicated to shifting culture towards sustainability and community resilience.

What They Grow:

A diverse array of organic fruits and vegetables, including strawberries, tomatoes, and leafy greens.
Herbs and flowers that support pollinators and biodiversity.
Seasonal crops that reflect the rhythms of the land and local climate.

Educational Programs:

Farm Raised: A homeschooling enrichment program for children in grades 1–5, integrating core academics with hands-on farming, cooking, and ecological stewardship.
Microgreens: Parent-child classes for ages 0–4, focusing on sensory exploration, farm activities, and community building.
Apprenticeships: Training future farmers, chefs, and food system changemakers through immersive, on-the-ground experiences.

Community Engagement:

Community Table Dinners: Collaborative meals featuring local chefs and seasonal ingredients, fostering connection and conversation. We will be participating in one this month!
Workshops and Events: Topics range from herbal salve-making to sustainable gardening, all aimed at empowering individuals with practical skills.
Volunteer Opportunities: Engaging the community in meaningful work that supports the farm and its mission.

The Ecology Center exemplifies how agriculture can be a catalyst for education, community, and ecological harmony. It's a place where the act of growing food becomes a transformative experience, nurturing both the land and the people connected to it.

Learn more at theecologycenter.org.

As we embrace the rhythm of the seasons and the bounty of spring, we are reminded of the power of connection—between the earth, the food we grow, and the people we serve. The fresh produce and vibrant flavors we highlight in this report represent more than just ingredients; they are reflections of a larger movement toward sustainability, community, and mindful eating.

At MIHO, we are inspired by the farmers, artisans, and growers who bring their craft to life, and we remain committed to sourcing the freshest, most sustainable ingredients available. By supporting farms like those featured in this report, we not only nurture the food we create but also the ecosystems and communities that sustain it.

As we look forward to the months ahead, we invite you to celebrate the season with us—whether that’s through a delicious dish, joining us at the Ecology Center this April, or a simple moment of connection over a shared meal. The spring season is full of promise, and we are grateful to be part of its unfolding story.

Thank you for joining us on this journey of discovery, growth, and flavor.

Source Report: Spring