Every year I look forward to those sure signs of spring: The crocuses open first, followed by the daffodils and the forsythia. The days gradually get longer, the air is softer and sweeter, and the birds sing joyfully of the warmer days to come. (Forgive me, those of you in the Midwest and East for whom those signs are much delayed this year.) For the past six years that I’ve lived in Central Point, Ore., spring also means the Oregon Cheese Festival.

The Rogue Creamery, our very own cheesemaker renowned for its international award-winning blue cheeses, hosts this annual event, and every year it gets bigger and better. This year a second big tent added much-needed space for the vendors and the public, who pour in to sample all kinds of comestibles — not just cheese. Bakers with items sweet and savory; candymakers; purveyors of all kinds of sauces, spreads and spices offer tasty complements to the goat, sheep and cow cheeses in dozens of varieties. To wash all those goodies down, regional makers of beer, wine, soda, coffee and hard spirits and ciders pour sips of their latest offerings.

It’s interesting each year to see what the trends are in gourmet food and drink. We’ve certainly seen a rise in the number of local distilleries producing vodka, gin and whiskey (and they’re very smooth). This year I noted at least half a dozen vendors who were offering jams, relishes or other condiments which included a variety of chili peppers in the mix. This particularly interested my husband, Harry, who likes to grow chilis (including the once-hottest-on-the-planet bhut jolokia “ghost” chili) and make his own pepper jelly. An event such as this provides an excellent opportunity to sample so many delectable items, without a great outlay of expense and time, and gives us fresh ideas for party and wine tasting foods.

Keep your eye out for those signs of spring, and for a great sampling of food and drink, look for local food festivals in your area.

— Patty Vanikiotis, associate editor/copy editor