The last of winter is blowing through and spring fever is in the air. With the official start of spring on March 21,  warmer weather is in the forecast, and the last of winter is blowing through.

Along with spring fever comes trading in the heavy winter foods for lighter spring foods. Hot chocolate is traded in for lemonade, thick and creamy soups are replaced with salads.

“The biggest change is cream based soups are dismissed in spring,” Chef Cynthia Stowers said. “[Cream based soups] are heavy and hot so people don’t want them to weigh them down, and they don’t need something hot when the weather gets warmer.”

Students and teachers alike look forward to the fresh fruits that come with spring.

“I look forward to fruits most in the spring,” senior Paul Fertitta said. “They are in season so they taste the best.”

Strawberries are popular to look forward too, along with fruits,  vegetables are coming in season also. Ramps are a spring onion only in season for about three weeks, and asparagus also comes in season during the spring and summer months.

Tomatoes are also popular, many people look forward to tomato salads.  Senior Isabela Alcantara looks forward to a tomato, basil, and mozzarella salad. English teacher Margret Ludlam agrees.

“I love a green salad with fresh fruit and tomatoes, and a bacon tomato sandwich,” Ludlam says.

Senior Emily Brumfield looks forward to making fresh fruit smoothies.  Places such as Robeks and Tropical Smootie become popular once again.

Along with smoothies frozen yogurt places also gain popularity with the increase in temperature.

“I look forward to froyo,” junior Sequoia Carillo said. “I get cake batter with kiwi’s strawberries and hot fudge.”

Others such as senior Samantha Klonaris don’t look forward to a certain food, but thinks that food taste better in warmer weather.

“I only eat corn and plantains in warmer weather, I can’t stand it in fall or winter,” Klonaris said. “I also like nachos, tacos,  think mayonnaise tastes better in summer and spring.”