Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies and Living Deliciously is my new bible on grass-fed meat. Much more than a cookbook, it’s a serious text on buying, cooking and overall understanding pastured meats. Joel Salatin says the book, “should grace every omnivore’s kitchen – open, stained, spattered and loved.” I plan to get mine splattered pronto, starting with this recipe.

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It’s kind of appropriate that the Pod39 Hotel is housed in a former, landmarked Salvation Army building, because hanging out on its open-to-the-public rooftop cocktail lounge on a beautiful day (or night) is the kind of open-air rescue that a New Yorker needs every now and again.

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Peas are showing up on purportedly locavore menus around town, but honest local pods won’t debut at Greenmarket for another month or so. Until then, we like to pre-game with PEA SHOOTS, which are literally popping up all over and contain the true taste of the finished product, minus the waiting.

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This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk.

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With the burst of warm weather earlier this week, it feels like something must be growing out there, right? Sadly, it’s still a bit soon for those first spring crops to hit the Greenmarkets. Until they do, here’s a terrific recipe that will tickle your taste buds and get you through the last, long stretch of early spring.

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If this warm, then cold, then warm, then freezing weather has affected you like it has us, your throat is aching and you feel more like cuddling up under a blanket than picnicking in the park. This recipe for Warm Spiced Ginger Tea is the perfect remedy for the where-is-spring blues.

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This recipe for Grilled Squid with Chickpeas and Arugula comes from Mark Usewicz, half of the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden. If you don’t have a grill, there’s a sauté option, too.

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Anita Lo, renowned chef of the West Village contemporary American restaurant Annisa, has a second home on Long Island where she fishes from a kayak off of Bird Island. This recipe comes from her cookbook “Cooking Without Borders.”

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