So far it has been a wonderful spring of produce grown by dedicated local farmers bringing us asparagus, fiddlehead ferns, spinach, turnip tops, japanese radish, arugula, rhubarb, (shall I go on?), tatsoi, baby greens, asian greens, various types of radish, chard...
I have also been lucky enough to pick my own ramps.
So what do we do with all this? I've been braising, roasting, sauteing, juicing, cooking, going raw, feeding, teaching, being grateful for all of it.
Spring is a time for expansion and growth upwards. By eating these foods, you are rising up, opening, and allowing yourself to absorb foods that in turn open up the channels in your body and mind for awareness and whole body health. Spring is green! Harvest is green! Eat green!
If you need help learning how to choose, what to choose, and how to prepare these wonderful spring gifts from the earth, or require someone to cook or cater for you, please free to contact me regarding my food preparation and education services.