There is nothing quite like finally have warm days after a long winter. The rise of spring and the desire to spend days outside always seems to be accompanied by certain cravings. I can’t eat salad when it is snowing, but as soon as April and May roll around all I can think about is spinach and lettuce and arugula. And don’t get me started on things like asparagus and rhubarb! I’m making myself hungry just writing about it…
According to Chinese Medicine, spring is the time for cleansing and for renewing. The liver, the organ responsible for the smooth flow of qi, loves spring and can be both nourished and frustrated during this time of year. Wind, another spring favorite especially here in Santa Fe, is another symbol of the liver. As a result, many of those spring cravings can be linked to the bodies desire to naturally detoxify and move all that rising energy!
Great spring foods can also be found in the oddest of places. Dandelions, those pesky weeds, are a great spring tonic. Pick the greens (making sure they haven’t been sprayed!!) and add them to your salad for a nice change. As previously mentioned asparagus can act as a diuretic, pulling toxins out of the body with the excess water. Rhubarb, another favorite of mine, also has cleansing actions and can be a great addition to spring treats – like a fabulous rhubarb pie, for example!
There are lots of great greens and other things that I have missed over the winter and I encourage everyone to get out to your local farmer’s market to get some. One of my favorite ways to get all the spring veggies together is to make a nice pasta primavera (remember, primavera means spring!). Here is my version of the classic dish.
1 lb home made pasta, or dried pasta of your choice
1 C asparagus, cut into 1/2 inch pieces
1/4 c onion, diced (approx 1/2 medium)
1 tsp minced garlic
1/2 c summer squash or zucchini, julienned (approx 1 small)
1/2 c red or orange bell pepper, julienned (approx 1 medium)
1/4 c carrot, julienned (approx 1 medium)
1/2 c Parmesan cheese
1/2 c heavy cream
2 TBSP olive oil
Begin by placing the pasta water on to boil. While you wait, heat the olive oil in a large saute pan over medium heat until aromatic. Add the onion and garlic and saute until the onion is translucent. Add the asparagus and carrots and cook for about 3 minutes, or until the carrots soften and the asparagus starts to change color. Add the peppers and the summer squash and cook, stirring frequently, until the vegetables are done. Add the heavy cream and the cheese and stir to mix and turn the heat to very low. Add salt and pepper to taste.
When the past water has boiled add your pasta and cook until al dente. Fresh past should only take a minute or two, but dried pasta usually takes between 7 and 10 depending on the style. Strain the pasta and add the noodles to the pan of sauce. Toss several times to coat the noodles and serve!