Welcome to May! Spring is in high gear and we're celebrating—with articles about permaculture, the hot new bakery in Greenwood, and a Washington winery turning vineyard waste into verjus. In this issue we hit the road, going north to the Skagit Valley to visit the renowned Bread Lab, and south to Olympia, to explore one of the oldest farmers' markets in the state (open four days a week). Out in the Snoqualmie Valley, a local photographer shares her work chronicling the rise of women in farming, and we get the recipe for those fantastic freekah zucchini cakes on our cover. There's also a delicious Southern brunch menu, perfect for celebrating Mother's or Father's Day. It's spring, come join in the fun. We hope that you do. Find a copy, or subscribe now.