Winter Greens, Grains & Goodness

Winter, spring, winter, spring, winter, spring...it's an in between sort of time....

We're certainly a ways away from warmth, flowers, and the buzzing of busy pollinators. Yet we're also feeling the energy of the obviously longer days and slipping and sliding on the squishy mud beneath our feet.

What to eat during the "in between?"

While the days of casseroles, stews, and other warmer, heartier dishes aren't totally behind us, it can feel good to transition towards the qualities our spring eating often takes. I like to think about going for foods that have a sour or bitter quality (radishes, hakurei turnips, fermented veggies), loading up on greens (kale, lettuces, spinach), and getting some good fiber (farro, oats). We're beginning to transition away from the cold and dry which inspires heartier, wet foods and towards the warmer, wetter days of spring and our need to dry out and shake off our winter coats.