One of the reasons that Spring is so special is that it follows a cold and gloomy winter.

I never felt this as profoundly as I do now that I live in New Hampshire where we have four distinct seasons. I swear that Spring just wasn’t as sweet before. Either that or I’m getting old… and talking about the weather.

(Or poetic. You be the judge.)

I invite you to consider with me other “Springs” of your life… when you endured hardship but oh man was it sweet when it lifted and there were flowers.

Another form of hardship is mushrooms.

Perhaps you’re aware, but the sad truth is that mushrooms are extremely beneficial for our bodies and specifically our immune systems. In addition to being nutrition powerhouses, mushrooms also have special and unique properties that can improve cognitive function, and reduce the risk of cancer.

Now, I’m the first to admit that mushrooms are wicked weird. They’re spongey and they smell strange and, like, whose idea was it to start eating fungus anyway?!

But even though I would so rather boycott them entirely – sigh – we healthy types can’t avoid science.

Now, you could say, Forget it, I’m just going to take Paul Stamet’s 7 and be done with it. And I can’t say that I blame you, (and I do take this,) but then you’re going to be one of those annoying dinner companions… the “please leave out the mushrooms” kinda person.

I know, because I used to be one.

If you don’t want to be a person of this ilk, I’ve got some tips for you.

So there you have it. I hope these tips will help you to choke down some portobellos or shiitakes. If you’re game, here are a few fun recipes:

• Mushroom Bourguignon
• Mushroom Stroganoff

And to my fellow mushroom-reluctants… let us be adults and eat our fungus,

P.S. This is my favorite children’s book about the seasons.