We’ve been patiently waiting for Spring to arrive for what seems like an eternity. But now, our herbs, lettuces, kale, peppers, and tomatoes are officially in the ground. As we bid farewell to the chill of winter and embrace the gentle warmth of the sun, the arrival of the spring equinox marks a time of renewal and growth. It's a season of transformation, both in nature and in our lives, as we prepare to sow the seeds of new beginnings. Join me as we embark on a journey into the garden to celebrate the magic of spring and explore the beauty of early spring vegetables.
Embracing the Energy of the Spring Equinox:
The spring equinox, also known as the vernal equinox, is a moment of perfect balance when day and night are of equal length. It symbolizes the transition from darkness to light and from dormancy to vitality. It's a time of fertility and abundance when the soil and the air is filled with the promise of new growth (and sometimes seasonal allergies, but that’s another post).
Planting the Seeds of Renewal:
As the earth begins to thaw and the days grow longer, it's the perfect time to roll up our sleeves and get our hands dirty in the garden. Early spring is ideal for planting cold-hardy vegetables that thrive in cooler temperatures, such as kale and arugula. These resilient greens not only provide a burst of fresh flavor but also boast a plethora of health benefits, making them the perfect addition to any spring garden.
Cultivating Kale and Arugula:
Kale and arugula are two versatile and nutrient-rich vegetables that flourish in the early spring garden. Kale, with its sturdy leaves and earthy flavor, is packed with vitamins A, C, and K, as well as antioxidants and fiber. Arugula, with its peppery taste and delicate leaves, adds a zesty kick to salads and sandwiches while providing a rich source of vitamins and minerals. The best part, you can start harvesting almost immediately (remove leaves from the outside of the plant, being careful to avoid the center growth).
Recipe: Spring Salad with Kale and Arugula
Let's celebrate the arrival of spring with a vibrant salad featuring fresh kale and arugula, tossed with crisp vegetables and dressed in a light vinaigrette. Here's how to make it:
Ingredients:
2 cups chopped kale leaves
2 cups arugula
1 cup cherry tomatoes, halved
1/2 apple, thinly sliced
1/4 red onion, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup toasted sunflower seeds
For the vinaigrette:
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper to taste
Instructions:
In a large bowl, combine the kale, arugula, cherry tomatoes, apple, red onion, feta cheese, and sunflower seeds.
In a small jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately and enjoy the fresh flavors of spring!
Whether in the garden or in the kitchen, early spring vegetables like kale and arugula offer us a taste of the what's to come and a reminder of the beauty of the changing seasons. So let's plant our seeds with care, nurture them with love, and watch as they bloom into a harvest of health and happiness. Happy spring planting!