Parsley and Radish Top Sauerkraut
The merry month of May bridges the unpredictable weather of early spring with the warmth and heat of summer is just that replete with abundant spring growth. The earth produces an abundance of green vegetables from asparagus to leafy greens to fava beans, pungent radishes, wild greens and fiddleheads, dandelion greens, pea shoots, rhubarb and more
Baked Spiced Rhubarb
Spring brings a different type of rain, one that nourishes the plants. In the Chinese agricultural calendar, we are in the seasonal node of Grain Rain, which starts on approximately April 19th.
This is a time to nourish ourselves to bring us into balance with the changing season and promote the movement of qi and blood with easy digestion.
Welcoming Spring with Herbed Nettles and Asparagus Risotto
There are so many delicious bright and fresh new foods in early spring – chives, all types of rabe, baby carrots, turnips, beets, spicy greens to name several. Keep eating foods which are slightly warming in this changeable season. Nettles are one of our favorite spring herbs and foods to eat. See the recipe below.