The Changing Seasons

Updated: Mar 16




The seasons of the calendar aren't just divided into four which we normally think, especially up north. The days change slowly into a new season. As spring begins to emerge, we still get chilly days, with a fun warm day tempting us into the promise of more to come. Just as the changes are eventual, so we can adjust our cooking. This way we can make our whole body, mind, and spirit more comfortable for the new temperatures, making the transition smoothly as we evolve into a full-blown season. We can look to nature to know what to do in the choices we make in how to eat in harmony with the seasons.



SPRING IS IN THE AIR



Spring starts to begin around the beginning of February, even though it is still cold and snowing. The changes are starting to move in a direction of rising energy, it always surprises me to see little shoots popping up under the snow. This is a sign it is time to begin to think of the changes we want to plan for in our kitchen and pantry.


Daffodil shoots in February


SPRINGTIME IN MY GARDEN

I live in the Northeast in a small town called Seaville, in Southern New Jersey. I can enjoy four seasons throughout the year. It's a joy to move from the chilly grey outdoors to the promise spring naturally offers us, like coats of green, plentiful rain, and warming sunshine. We can begin to open ourselves away from the heaviness of winter and transition to light jackets and soft hats protecting ourselves from the increasing rays of the sun. To aid in the transition of the changing season it is immensely helpful to consider adjustments in our cooking. Spring is full of rising energy, with its slow explosion of light coming with more daylight, more colors erupting from the ground; so too we can imitate by less baking, less fire, less cooking. Instead of cooking our food for digestion, we can use fermented foods, such as sauerkraut, pressed salads, lightly boiled vegetables, fresh greens.



I like to enjoy softer grains, creamy warm cereals, barley in stews and beans, and soups.

Also cucumbers in various ways mixed with onions, vinegar, or lemon. My grandmother often made a summer salad so refreshing and simple.


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