Guess what? I can actually see grass (it’s not quite green, but I’ll take it), the sun is shining, and there are no more winter storm warnings, all of which mean that Mother Nature is blessing Boston with its first signs of spring… FINALLY.
As the temperature slowly rises, I’m ready to venture out of hibernation and into beantown! This may be a bit ambitious considering I have less than a month left before graduation (ahh!) and that month includes final exams, but I want to do EVERYTHING on this list (added bonus: all of these spring festivities are under $25).
On the top of my spring bucket list is the Sowa Open Market, a festival featuring 130 indie designers and artists, 17 food trucks, and 65 food and farm vendors.
Now that spring has sprung, I’ve also spent more time cooking and experimenting with different recipes. One of my new favorites is chia bowls, which are incredibly easy to prepare and downright nutritional powerhouses. All you have to do is mix chia seeds with almond milk the night before and let it sit overnight so it turns from a liquid consistency into a pudding. The following morning, blend the chia pudding with whatever fruit you would like. My favorites are blueberries and bananas.
Also, if I had to live off of the spring menu at Sweetgreen, I seriously would. This salad is full of arugula, kale, radishes, spicy broccoli, sweet potatoes, carrots, avocado, beets, mushrooms, and quinoa.
If you have never been to Jugos Boston, you should seriously go right now. It’s a tiny, hole-in-the way juice stand serving up a wide variety of acai bowls and smoothies. I tried the Kai bowl with blended acai, strawberries, blueberries, blackberries, banana, and coconut water topped with more banana and fresh berries. Ahhhh I’m hungry just looking at the picture.
p.s. I’m actually in awe that I didn’t stain my jeans in the attempt to capture this picture.
Check out more of my beantown food adventures on one taste at a time’s instagram!