The Vegie Boxes of Early Spring
Spring is the season that invites us to lighten up and shake off the slower and heavier energy of the season just gone.
The expansive wave of spring’s brightness is a wonderful one to catch to help us gain momentum to act on all the dreaming that winter hibernation brought. To help us do that, we must also cultivate a spring within.
Spring is classically associated with taking particularly good care of our livers and gallbladders, as well as cleansing the blood and lymph.
The clever force that mother nature is, provides a bounty of foods and herbs that support just this, all foods that you will be seeing in your fruit and veggie boxes over the coming weeks.
- To lighten up meat, you can make a zingy gremolata by combining the zest of a lemon, with finely chopped parsley, a crushed clove of garlic and a swig of olive oil. Also delicious as a topping for steam vegetables and fish.
- Asparagus and leek complement one another wonderfully in a tart. Use local organic eggs and if you have any dill in the garden or freshly shelled peas, even better. Having pre-made pastry in the freezer is a good trick to have up your sleeve to produce a quick, elegant meal. The Pastry Pantry is my favourite for wheat and gluten free pastries