Seasonal Eating – Spring

Close-up of pear tree blossoms
Pear tree blossoms are a welcome sign that spring is has arrived and lots of delicious seasonal flavours await.


I used our last homegrown carrots last weekend. They were purple carrots–a variety called Starburst–that I dug out of the garden in January. I put them into a curry that got slammed into the oven so I could get back to transplanting Swiss chard. Hours later, those carrots were still pretty tasty, as was the curry.

Starburst carrots dug in winter from the garden
Carrots dug from the garden January 22, 2017. Deliciously sweet!


Seasonal eating has been on trend for a while now. It’s something we are encouraged to explore to benefit our health, and the health of the planet. Growing most of our own vegetables here means we’ve really embraced seasonal eating. Maybe we are embracing it just a little too much, according to certain family members.

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Marinated Radish Salad

RadishesCombine in a bowl:

  • 24-30 radishes, sliced
  • 8 green onions, sliced
  • 1/4 c. chopped fresh dill

Mix together for dressing:

  • 1/2 c. olive oil
  • 1/4 c. lemon juice
  • 1 t. sugar
  • 1 t. Dijon mustard
  • 1/2 t. salt
  • pepper to taste

Pour dressing over radishes, toss and refrigerate covered 2-4 hours.

Bring to room temperature 1/2 hour before eating. Top with 6oz. grated Swiss cheese.


Lemon Parsley Sauce for Angel Hair Pasta

Italian Parsley
Italian parsley

In a bowl combine:

  • Zest from 2 lemons
  • 3 garlic cloves, minced
  • 3/4 c. minced Italian parsley

Cook 1lb. angel hair pasta in boiling, salted water until tender but still firm, 3-5 minutes.

Once pasta is cooking, warm 3T extra-virgin olive oil in a large frying pan over medium-low heat.

Add lemon parsley mixture to pan, seasoning with salt and pepper. Cook 1 minute, being careful to not to burn garlic.

Drain pasta and pour into pan. Toss with sauce. Sprinkle with 6T grated Parmesan cheese.