Today’s Daily Prompt: Turn, Turn, Turn asks, For many of us, winter is blooming into spring, or fall hardening into winter. Which season do you most look forward to?
Though I wouldn’t have a problem living in any climate whether hot or cold or dry or humid, I think I am like most folks as far as seasons go. I rejoice in whatever is coming next!
I have lived in places where winter consists of a few weeks of rain and cooler temps and where decorating the palm tree for Christmas is common. I’ve also lived where winter thrives well into the “springtime” months and begins again before the official end of “summer.”
Maybe I should call myself a “fair weather friend!” Because I love the promise of the changing season more than the season itself. I love the broader viewpoint that comes from observing the daily nuances—sometimes hardly perceptible—that reflect bigger planetary motions which give us a changing season and the illusion of the passing of time.
April is no exception.
This is the time of year when I crave much lighter food including a LOT more vegetables. The weather gets hot very quickly here in New Mexico and actually I’ve been adjusting my menu choices for over a month now to prepare for it.
What caught my eye recently are these vibrant-looking radishes!
I like to make a very light pressed salad with radishes and greens when the greens are this fresh and wonderful.
Pressed radish salad
- Wash the greens and radishes thoroughly (they can have quite a bit of sand and dirt) then separate the greens from the roots. Slice the roots thinly. The quickest and easiest way to do that is to cut them in half lengthwise and then slice vertically. A good, sharp knife makes all the difference!
- Roughly chop the greens including the stems and put them in a bowl with the sliced radishes
- Sprinkle it all with sea salt and mix it around until the greens start to glisten. The salt draws some of the moisture out of the vegetables.
- Find a small plate that fits into the bowl and place it on top of the radishes and greens. Then find a heavy can or jar or rock and put that on top of the plate. The weight will help to “press” the salad.
- Press the salad at least a half hour. You can press it for as long as you like, but the longer you press it, the more “pickled” the veggies will be. I like them just lightly pressed myself. This takes a little of the raw taste out of the radishes but maintains its fresh, light character.
- Rinse excess salt off of the salad and spin or pat it dry. You can dress this if you want to but I don’t. Keep in mind that if you add vinegar or citrus it will turn the greens dark. So add that just before serving.