The Spring Kitchen: For Everything There is a Season
After a long winter of hearty meals and hibernation, we find ourselves craving foods that are detoxifying. Spring crops are light and refreshing, and restore our dulled appetite after a winter of meat and potatoes. We can see God's seasonal pattern even in the foods we eat and what our bodies ask for. May we always recognize the rhythm of creation, and give glory to the Creator for His perfect design!
Now rhubarb, chives, asparagus, spinach, and radishes grow in the garden and pop up at the farmers markets. Wild violets, dandelions, spruce tips, and other herbs grow wild in our yard and beckon us to pick, preserve, and make medicine. Though not as abundant as a summer’s harvest, they still add rich color to the spring kitchen. To once again have flowers and ferments and fruit fill the counters brings such joy to my heart.
Later in the season strawberries arrive, lemon balm needs a pickin’ and before we know it summer is upon us. This led me to the making of my new ebook, The Spring Kitchen. I wanted to showcase these quintessential spring ingredients in unique ways. I find that summer’s abundance often overshadows spring’s gentle offerings, and I don’t want to miss a single one of them! To everything there is a season. Here’s a peek into my spring kitchen…
Spring’s Bounty:
Rhubarb Mint Syrup for water kefir
Farm fresh strawberries dipped in Farmhouse Fruit Dip
Pickled Eggs made pink from spring beets
Dandelion root for a digestive tincture
Dandelion leaves and flowers for our Dandelion Salve
Wild Violet leaves for our Breast Health Salve
Wild Violet flowers for lemonade
Chive flowers for Chive Vinegar
Through a mix of foraging, growing a spring garden, and enjoying local farms, this season has brought plenty for us to do… and eat! For more spring recipes and kitchen inspiration, check out my newest ebook: The Spring Kitchen.
May your heart and your home be blessed,
Kaetlyn
