Rites of Spring

Spring food. Clockwise from top right: corn, soaked to steam itself on the grill; Caprese in its easiest form; frogged chicken, barded with bacon, again for the grill; shells with (local Michigan farmed) shrimp and duck sausage, nostrani, asparagus, and oyster mushrooms; Campari and soda with blood orange.

This is what I wait for, patiently (more or less) throughout nine or so months of the year.