Spring’s birds explore and call out with joyous love to one another across the sea, sky, and trees. We call out to the Earth for new & fresh plants to eat. What wondrous colours, forms, and textures grow out there, ready to behold, taste, and treasure!
Strawberry Rainbow Swiss Chard Relish
Sweet garlic and vibrant strawberries guide this dish into a delightful and healthy direction.
Non-GMO, organic, local ingredients:
In a pan add a little homemade sugar-free applesauce, add slices of shallot, clove of garlic, and rainbow Swiss chard, a little salt and pepper, and sauté until tender, add in slices of strawberries. (Use the most vulnerable and ripe strawberries first.) Plate and enjoy!
(Use the Swiss chard leaves in a soup, recipe to follow this week. Nothing wasted. Everything savoured. *If shopping for veg at the store or farmer’s markets, bring a basket or reusable bag. Market bags are wonderful for allowing your carrot, parsnip, and beet greens to let their hair down over the side. Use the greens in a soup. Avoid plastic bags and unnecessary packaging, even if you are recycling it as soon as you get home. Grow your own veg from non-GMO seeds.)
Mix it up! Variety is the spice of life. We rotate and mix n match dishes so we don’t tire of repetitive flavours & textures. This is a great dish for baby’s evolving tastes. It combines foods in an exquisite and exciting way. It is very simple, fresh, and quick to make. Delicious for the whole family! Use as a side dish, sauce, in a salad, or alone as a snack or dessert.
Music of the Moment: These Days by Nico
Springtime exploration of parks anywhere always feels like this song for me, especially in cities like NYC, Firenze, Paris, and this week in Portland, Maine. Relax in the fractals and burgeoning sounds of nature. Hear the bulb stems pushing up through the snow. Bounce on the pale, flattened grass. Splash in the puddles. Stay warm and bundled in cozy coats, scarves, and hats. Float out in the fresh year’s breezes. Swing, slide, laugh. Do what you like…go play!