Making Room for What's Next

May arrives not with a rush, but with a gentle shift — windows open wider, sunlight lingering longer, and the sense that something new is ready to unfold. At Topo Pino, this season is about making space — both literally and figuratively — for what’s to come.

We’ve been clearing, dreaming, and preparing behind the scenes. It’s the kind of work that starts small: a cupboard emptied, a garden bed staked, an idea scribbled down. Soon, it grows into something more. In the weeks ahead, we look forward to honoring the traditions that shaped Topo Pino — and sharing something close to our hearts in early June.

Until then, we’re savoring the season’s simple joys — quiet work, steady preparation, and the promise of new beginnings.

Culinary Heritage Notes

May at Topo Pino has long been a season of preparation. In the early 1900s, Janet McKenzie Hill, founder of the Summer School of Cookery here, would have spent these weeks polishing menus, sourcing fresh local ingredients, and readying the kitchen for eager students.

Today, we carry that spirit forward — thoughtfully preparing for a season of creativity, nourishment, and connection. This month is a wonderful time to keep gatherings simple and bright. A few linen napkins, a seasonal dish served family-style, and a handful of lilacs or tulips in bud vases can transform an everyday meal into a celebration of spring. Let the table breathe, let guests linger, and let the season itself set the tone.

Inspired by the season, we’re sharing a light, refreshing recipe perfect for May gatherings:

Spring Pea & Lemon Orzo Salad

Ingredients:

• 1 cup cooked and cooled orzo
• 1 cup lightly cooked fresh or frozen peas
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: chopped fresh mint or basil for garnish

Instructions:

1. Cook the orzo according to package instructions. Drain, rinse under cool water, and set aside.
2. In a large bowl, combine the orzo, peas, lemon zest, and lemon juice.
3. Drizzle with olive oil, season with salt and pepper, and toss gently to combine.
4. Garnish with chopped mint or basil, if desired.
5. Serve chilled or at room temperature.

This dish is easy to make ahead, travels beautifully, and pairs perfectly with a simple spring table setting.

Garden Update

Inside, the seedlings are growing quickly under the lights — stretching taller each day, gathering strength for the transition ahead. Trays of lavender, celosia, cosmos, and more are full of new life, promising a colorful season to come.

Outside, the sod has been carefully removed, and we’re amending the soil to prepare the beds for planting. Stakes now mark the future rows, and the garden is beginning to take shape — steady, patient work that lays the foundation for all that's to come.

Fireside Reflections

After full days of preparation, Janet would likely find a moment by the fire — reviewing recipes, gathering thoughts, and letting ideas settle. This month reminds us: even in busy seasons, there is beauty in pausing, reflecting, and letting new beginnings quietly take root.

Last Call: Limited Edition Spring Candles

As the season turns, we’re also saying a gentle goodbye to our Limited Edition Spring Candle Collection featuring Early Bird, Blush of Spring, and Lilac Breeze. They’re available for just a few more weeks — perfect for brightening your home as the next season arrives.

Shop Limited Edition Spring Candles →

Thank you for being part of our story. As we move through this season of quiet preparation, we’re filled with gratitude — for the heritage that grounds us, and for the new memories still to come. We look forward to sharing something special with you in early June.