Spring Greens in the Kitchen!

Peas, asparagus, ramps, green garlic, artichokes and nettles mean Spring is fast passing into summer! Traditionally, the first greens to poke through the ground are cleansing and tonifying to the system. People during Winter are surviving on preserved foods and a meat heavy diet that lasts in the cold Winter months, and a Spring cleaning is in order! I had a pesto made from ramps on a pizzetta in Marin today- so wonderful! I made collards, mustard greens and kale with olive oil, garlic and pepper flakes for a friends dinner party last night.

Trying out this whole plant based diet thing has been a real learning experience, and by no means have I been completely religious about it. I do feel MUCH more aware of what I eat, and take it into account when ordering out- and have been opening the kitchen door to lentils, wild rice, azuki beans and squash as well!!
I’ve just pickled my first anything as well! After trying Pizzaiolo’s pickled carrots- I tried this Pickled Carrot recipe out of Bon Appetit with rave reviews!!

I have green beans and tomatoes planted in my Oaklavore container garden, and am pondering building a planter box for more! Let’s hear it for Spring!


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