Spring has sprung in the Pacific Northwest, although I could have said that a month ago. Milder temps have pushed the growing/blooming season back weeks. Cherry blossoms in late January, daffodils in February, I can feel the northerly glaciers melting. Are you craving greens, like I am? Asparagus, spinach, chard, sign me up. How about some herbs? Blended with some sassy garlic and horseradish for a chimichurri. It took me years to get around to making this. I always thought it was just a topping for steak. Perish the thought. Although it is traditionally used to top off grass-fed beefsteaks, chimichurri is fantastic on its own as a dip for grilled vegetables, blended with creme fraiche or sour cream for a salad dressing or to top off roasted cauliflower (see last month’s post) or enliven some pasta. I love it. And it keeps well due to the garlic’s extraordinary preservation powers.
Half my garden is planted as I write this. Almost two months earlier than when I planted my garden in Maine! Tender lettuces, hardy chard, onions, leeks, carrots and lots of herbs are setting up shop in my beds. Tomatoes and cucumbers will follow in May. I will keep you posted. I am looking forward to harvesting my own herbs instead of plucking $3 bunches from the grocery store that end up in a wet mess on the bottom of the vegetable drawer. I’ll share some preservation methods this summer!
I hope you are shaking off the last vestiges of winter and enjoying the promises of an abundant spring.
Last year, I was brewing up some Yoga Chai.
Makes 1 cup
2 cups lightly packed parsley
1 cup chopped chives (rough)
2 1/2 T sherry vinegar
1 1/2 T lemon juice
1 T horseradish
2 garlic cloves, chopped
1 t siracha or crushed red pepper flakes
1 t agave or honey
1/4 cup + 3 T olive oil
Sea salt and pepper
1. Place all ingredients (except for salt and pepper) in a food processor and blend well. Add 1/4 cup water and season to taste with salt and pepper.
2. That’s it. It’s that easy. And, this will keep for at least a week in the refrigerator.