the quiet of a moody dusk, and then the wind is a howling force searing the indigo night air. the moments that lead up to the spring here are always highly unpredictable, oscillating wildly just until the day is upon us. sometimes early, sometimes late, and sometimes the winter flatly turns into summer. so believe me with all fever and emotion attached that my bliss is the feeling of spring upon us. it is a density in the air, a departure from the dry and static. a humidity that livens my step. rain instead of snow. and even if we are a product of climate pattern, we are taking the moment to slowly revel in a foreseeable future.
of course i’m obligated to let the locals feed my ear with steadfast tales of spring blizzards and heavy precipitation. the woman who works the greenhouse had a glimmer in her eye as if she knew something i didn’t – the secrecy of weather patterns stemmed from decades of regional cultivation. she smirked at my fist clutched with a random determination of early seeds. but it is the combination of rationality and wild abandon that comprise my soul. logic combined with stepping out on a limb. what science dictates and what my heart makes suggestions to feel.
the experimentation is what’s beautiful for me. to keep pushing boundaries until new boundaries are formed. local forecast combined with personal vibrations. opening the windows just to let all the wind in. and an early sowing of seed that we’ll figure out together. for now, patience and acceptance for the moment we’re in. mutual feelings and a passion for the steady passing of time. a salad of watercress, radicchio, and arugula. shaved cauliflower, savory granola, and tangerine juice. a salad to keep our hearts on our sleeves.
- 1 bunch of watercress
- 1 head raddichio
- 3 oz arugula
- ½ small head of cauliflower
- savory granola:
- ½ cup oats
- ⅓ cup walnuts, chopped
- ½ tsp caraway seed
- 1 tbl olive oil
- 1 tbl agave
- 1 egg white, beaten
- dressing:
- ¼ cup tangerine juice
- 2 tbl white balsamic
- 1 tsp whole grain mustard
- ½ tsp tangerine zest
- pinch of pepper
- chop watercress, and slice raddichio into ribbons. finely shave the cauliflower.
- preheat the oven to 350 degrees. combine oats, walnuts, caraway, olive oil, agave, and egg white. lay out across a large sheet pan and bake 15-20 minutes, until crisped. remove and allow to cool.
- assemble dressing by whisking together tangerine juice, balsamic, mustard, zest, and pepper.
- assemble salad with watercress, raddichio, arugula, and cauliflower. top with granola and serve with tangerine dressing.
That savoury granola alone is making sure I make this salad! So unique, and yet I see that the whole will be comforting and familiar. I share your enthusiasm for the coming season, though here it is still a bit delayed (we had a massive snowfall just yesterday, a day after balmy spring temperatures!). And as always, your words touch the core of my being (“it is the combination of rationality and wild abandon that comprise my soul.” – I couldn’t identify more, Danielle!).
Ksenia – Isn’t it strange how the weather is so quick to turn? It makes it difficult to celebrate any moment but the very one we live in – which is the best way for me. Spring plans are of course a reason to get excited, but often I am humbled in my pre meditations. Thank you for your words, they are always a pleasure to read. xo
This is just so beautiful in all it’s simplicity. Your poetic narration of the weather is spot on. It’s so weird to have a sunny warm day one day, and rain and crispy chilly weather the next.
Fabulous salad and I especially love it with the tiny crunch.
xx
Asha, thank you – I am forever excited to encounter your serene voice. Here’s to hoping that the weather soon decides (or never decides) what it’s doing. xo