spring thoughts from the vegetable garden

a change in season, reconnecting to the kitchen plus a simple recipe

Our bodies are like that of the plants and trees, like birds and little insects when the warmer, sunnier, crisper days of Spring arrive. After months of darkness and cold, my body and mind are eager to move in the kitchen, throughout the yard, to find new projects. The kitchen once again becomes a space filled with energy and inspiration.

Early in the vegetable garden season, before the heat of an Alabama summer takes over. My home / kitchen garden is a regenerative, small plot garden where I grow an abundance of fresh, organic fruits, vegetables and flowers for my home, Abadir’s and the communnity.

Creativity can feel adrift because seasonality is rather limited in the heart of winter, and the rooms can be so cold. Your only inspiration in the kitchen involves finding meals requiring an extended roasting in the oven as the oven, along with your gas wall heater, are the only ways in which you can keep the kitchen—your body—warm. Roast a chicken, eat it with bowls and bowls of hot soup followed by several cups of hot tea. Thick stews, hearty grains, roasted vegetables. The kitchen becomes almost suffocating.

Toward the end of winter, I begin to lose all hope in the kitchen. Every meal becomes the same. Then comes the arrival of Spring, and I once again feel the energy, the life of the season, pulsing through my veins as I chop fresh vegetables and herbs at the counter. The oven is no longer the inspiration, but rather limiting the use of the oven as Spring can sometimes feel like Summer in Alabama. Meals become lighter, fresher, quick and easy so more time can be spent in the gardens outside. More time for evening walks and entering the rooms that have stayed closed off during the Winter months.

The woes of an old Victorian.

Spring means a focus on bright, full bodied flavors, crunchy textures, plates of what I can get my hands on after months of greens, beans and roasted roots. Those Spring dishes—a detox for that winter gloom. Flavors only amplifying the energy I feel as the warmth settles in, as the flowers bud and bloom.

Let us celebrate the season with a simple, fresh dish that highlights the early abundance of the season. Most items can be found at your local farmers market or in your CSA box. I understand that not everyone has access to fresh farm produce, so most of these items can be found at your nearest grocery store or food coop. If you can’t support local, at least shop with the season. Most any seasonal vegetable can be substituted and you can pick and choose the herb combination to your liking.

Shaved Carrot Salad in Sunflower & Lemon Sauce

Veggies:
1 pound good carrots

Sauce:
4 Tbsp coconut oil or butter
3 Tbsp sunflower seeds
5 garlic cloves, microplaned or finely minced
zest of two lemons*
2 Tbsp lemon juice*

For serving:
· handful fresh herbs, chopped (I used cilantro, oregano and mint)
· crushed coriander seeds
· fresh ground black pepper
· torn fresh lettuces

* Another option for lemon is preserved lemon, which I use in almost everything. You can easily make your own, but if that’s not an option, you can find them as specialty grocery stores or markets or super fancy grocery stores like Whole Foods. Finely chop 3 Tbsp. of preserved lemon for your sauce.

1. Prepare the carrots.* Use a mandolin to thinly slice carrots to your liking. I prefer long ribbons. Set aside. *Feel free to chop and roast the carrots if you prefer cooked vegetables.

2. Add coconut oil or butter (or even a combination of both) to a medium skillet and heat on medium-high. Add sunflower seeds and cook until seeds are toasty and fragrant and starting to reach a nice golden brown. About 5-8 minutes. Add your garlic and cook, stirring occasionally to prevent garlic from browning and seeds from burning. About 30 seconds.

3. Remove pan from heat and add in whichever lemon your using: fresh or preserved. Add 1 Tbsp. of water and stir vigorously. Give the pan a good swirl to combine. Season with salt.

To plate: Grab a plate and add a layer of torn lettuce leaves (if using). Place carrots over lettuce. Pour the sauce over the lettuce and carrots. It’s OK if the sauce is still warm as it’ll cook the raw veggies down just a little bit, which is nice. Top with your chopped fresh herbs and crushed coriander seeds, if using.

Leftovers: Sauce will keep for 2-4 days. If you want leftovers, wait and add the sauce to the veggies they next time you serve. The sauce may thicken a bit in the fridge, so allow it to come to room temp or reheat before serving.