March 24^th 2017

Last month the land gave me a humbling lesson. This month, if there were a lesson, it would be to simply enjoy her. To not think too deep, too much. Instead keep the spirit light and bright. To let her hover and soar. To look around and walk around like a little child. With an uncomplicated, open and fresh outlook on life.

The skies were blue as can be. There were a few clouds, gently drifting by. The trees were humming with life and while slowly swaying side to side. Birds were singing their prettiest song. Children were running and climbing. Parents were sitting on benches, eyes closed, coats off, relaxed. And there was colour. Blues, bright greens, sunshine yellows, with a touch of pink, red and purple. Spring had sprung. It was ever clear.

Let’s eat spring. For her produce will let us walk around light and bright, with renewed energy and a childlike naivety. Possibilities and adventures will presents themselves. We’ll greet and welcome them.

Xoxo Kyra.

You might want to take a look at my first seasonal foods posts for the month of December and January-February.

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SEASONAL FOODS: JANUARY & FEBRUARY

At the farm

I spotted all sorts of greens. Field lettuce, paksoi, purslane and mizuna. The marrowfat peas I talked about in my previous seasonal foodguide were growing like crazy. There were pops of colour from rainbow chard and rhubarb. I foraged some wild dead nettles, with pretty purple flowers, out in the open fields. The apple and pear trees had buds that were about to bloom. There were little seedlings from different varieties of tomatoes out in the greenhouse. Carrots, endive, radish and spinach were growing out in the soil and open air. Some were covered by cloth as an extra layer of protection from the chill that’s part of early spring. I bought some rainbow chard at the farm shop, stirfried it with onions then added some apple cider vinegar, sea salt, black pepper and fresh parsley. So simple, so delicious.

March & April foods*

Cauliflower

Kale

Leeks

Purple sprouting broccoli

Salsify

Spinach

Spring onions

Wild nettles

Asparagus

New potatoes

Lettuce

Leafy greens

Radish

Rocket

Samphire

Watercress

Bananas (i)

Blood oranges (i)

Kiwi (i)

Lemons (i)

Oranges (i)

Pineapple (i)

Rhubarb

(i) Imported

* I live in The Netherlands. The months and seasonal produce mentioned is therefore connected to the Northern Hemisphere.

Suggested spices to combine the produce with

All sorts of fresh green herbs such as basil, chives, dill, sorrel. I love to make blossom or herb infused oil or ghee. I pick a few apple blossom, place them in a jar and pour a high quality oil over it. Make sure the blossom is fully covered and below the surface. I close the lid and let it sit for a month or so. I then strain and consume the oil or ghee on salad or a dish of choice. Make sure you know what you’re picking. Some plants are poisonous. And make sure never to pick too much, no more than a hand full and not just from one location, tree or shrub. Respect the plant and its life. It will thank you with abundance.

Recipe links

-I love the idea of this dainty yet rustic looking broccoli rabe flatbread by Camilla Styles. I’ll do a wholegrain one using sprouted spelt or buckwheat flour and might add cashew cheese for me and raw biodynamic goats cheese for hubs and bubs.

-This nettle quinotto from Earthsprout is about as light and bright as it gets.

-Still a giant favourite in our household: cheatballs with spring greens. I’ll make it when the first local green asparagus appear and do a happy dance.

Many thanks to (location) Moestuin Utrecht

All images and text (c) by kyra. at kyra’s kitchen.