No recipe, just a couple of quotes from Molly O’Neill in A Well-seasoned Appetite
“One begins to recognize the appetite of spring, for instance, as delicate and careful, at its best a little awed and thus predisposed to savor… The impressionability of a life not yet weathered is the essential charm of spring ingredients: they are fragile, tender, mildly flavored, and easily bruised.”
“When spring is in the air, appetite, like other basic human urges, responds. There is a renewed taste for the naive and unembellished… Cool, damp evenings, tinged with hope, bring steamed dishes, saute dishes, and delicate stews. Unlike the earthy, hefty porridges of winter, the dishes of spring are sprightly, bold in a quiet key, unreconciled, too young to know any better. The flavors summon more giddiness than introspection. Think of dinner as a kick. Think of it as ephemera. Thing of being young and in love.”
Doesn’t spring bring a smile to your face? Grilling? Warm afternoons on the porch? Winter to me, musically at least, is a time for darker, more serious music…in spring, I want to party!
You’ll hardly find music more full of life, more suited for spring than jug band music, and Jim Kweskin & The Jug Band – Greatest Hits
she cooks...he cleans 
Grilled eggplant, YUM. One of my favourite things in the world. If you haven’t already, try them on toast, bruscetta-style, with ricotta, mint and good olive oil – to die for! Spring = heaven 🙂
Since we’re eating “Primal”, no bread and grains for us – but I bet eggplant roll-ups with ricotta and mint would be great! Thanks for the comment!
I loved grilled eggplant and I normally just wing the recipe!
Thankfully there’s no need to have a recipe for grilled eggplant – as you say! They are so good with only a brush of olive oil and a little salt and pepper.
I see that you have gardening advice on your blog (which is great, by the way). Any suggestions for growing eggplant? I tried before, but didn’t have much of a harvest. We’re in the Atlanta, GA area.