Springtime Beignets — When the Season Finally Arrives, You Celebrate

April. The calendar turned and the ranch turned with it — this is one of the things I tried to write in the book and will spend the rest of my life noticing: how the seasons change not on their official dates but on some internal schedule the land keeps, and how you learn to read it the way you learn to read any language you weren't born into. The first of April this year: redwing blackbirds in the willows by the creek, the meadowlarks back on the fence posts, the ground soft enough to leave boot prints. The horses in the south pasture. The asparagus coming.

Six weeks to publication. Sarah sent the final print order confirmation — four thousand copies in the first run, which she said was strong for a regional press debut. She's arranged for the book to be carried by the independent bookstores in Billings, Great Falls, Missoula, and Bozeman, and by several grocery co-ops in central Montana who carry local books. She sent me the list and I read every store name slowly, thinking about the shelf space in places I've driven through my entire life that will have my book on it. It's an absurd thought. I hold it carefully.

Margaret called on Sunday — just to talk, which happens more often now than it used to. We talked about the book, about Patrick, about her work at the community college where she teaches remedial English and apparently does it well. She said she'd pre-ordered four copies and planned to assign the book to her class in fall. I told her she didn't have to do that. She said "I know. That's why I'm doing it." I thought about how long it took me to understand that doing something because you want to is a gift rather than an imposition. It took me a long time. My sister figured it out faster.

Cole's program now has six riders. He hired a second part-time assistant and is working on 501(c)(3) nonprofit status with help from a lawyer in Lewistown who does pro bono work for rural agricultural organizations. He is building something. I love watching someone build something.

First asparagus of the year on Thursday — a dozen spears, roasted simply with olive oil and salt. Eaten standing at the stove. The start of the garden season, tasted before it becomes a project. April.

The asparagus came up on Thursday and I ate it standing at the stove — no plate, no ceremony, just the first real thing the garden had given me in months. That kind of moment deserves a follow-up, something that leans into the season rather than just noting it passed. By the weekend, with Margaret’s call still warm in my mind and Cole’s quiet momentum still sitting with me, I wanted something celebratory but unhurried: these springtime beignets with fresh berries, fried light and eaten while they’re still hot, felt exactly right — the kind of thing you make when the world has quietly turned and you want to meet it halfway.

Springtime Beignets & Berries

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted
• Vegetable oil, for frying (about 2 inches deep)
• Powdered sugar, for dusting
• 1 1/2 cups fresh mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon honey or maple syrup, for the berries

Instructions

1. Prepare the berries. Rinse and gently pat the mixed berries dry. Hull and halve any strawberries. Toss berries with honey or maple syrup in a small bowl and set aside to macerate while you make the beignets.
2. Make the batter. In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a separate small bowl, whisk the milk, egg, vanilla extract, and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir until just smooth — do not overmix.
3. Heat the oil. Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high until the oil reaches 350°F. Use a thermometer for accuracy; the oil should bubble steadily around a small drop of batter.
4. Fry the beignets. Working in small batches, drop rounded tablespoons of batter carefully into the hot oil. Fry for 2 to 3 minutes per side, turning once, until deep golden brown on all sides. Do not crowd the pot. Remove with a slotted spoon and drain briefly on a paper towel-lined plate.
5. Dust and serve. While beignets are still warm, dust generously with powdered sugar. Serve immediately alongside the macerated berries for spooning over or dipping.

Nutrition (per serving)

Calories: 310 | Protein: 6g | Fat: 14g | Carbs: 41g | Fiber: 2g | Sodium: 210mg