A new recipe booklet!...eating for the last of winter & the first of spring
a time of transition: the vernal equinox, Aries season & a recipe for preserved lemons
Two days ago we crossed the threshold towards springtime and energetic renewal. The vernal spring equinox (vernal is such a good word) ushered in Aries season and a fiery shift towards warmer weather, longer days…emerging from winter’s chilly hibernation and feeling a generative push of productivity. Aries season is the official start of the astrological calendar which, from a somatic standpoint, makes so, so much sense. Our bodies are rested and ready for more, which can sometimes be too much, too quickly if we’re not careful — personally, I’m exhausted already from a week of “generating” - a good reminder to take seasonal shifts with a steadiness and awareness of what our bodies are needing (and not needing). In relation to food, the transition of a new season, particularly that big jolt from winter to spring, can feel damn sticky at times. Late February through early April, at least to me, always feels like this odd no-man’s land of blah ingredients and bland inspiration. The last bits of wintry produce, all the root veg and things buried deep beneath the earth’s surface, have lost their luster. We’re left pining for any signs of green life, vibrance and fertility…which are still a few weeks out.
BUT wait…!! there are little gems of that brisk chill of early spring air that we can eek out and create some kitchen magic in this strange liminal time. Savoring the last of winter’s citrus to add bright vitality, weaving in punches of acid to kick up radishes and turnips and wintry leafy greens, while spotting the first bits of springy green buds (new garlic, garlic chives, baby leeks, and pea shoots for instance).
I’ve laid out a detailed path in the kitchen, and on the plate, for this transitional period in the first edition of a new recipe booklet — Embodied Eating Edition 01: Transitions / Winter to Spring.
You can get the PDF here — and below are sneak peeks of what you’ll find inside. If you’re new here, embodied eating is something I talk about A LOT — more about it in this previous post. And if you’ve been here a while and would like a little refresher…a quick definition: embodied eating is cooking, and eating, for the moment, in the moment, with a purpose and practicality, the dynamic merging of intuitive eating, seasonal cooking and natural energy patterns that constantly spark our senses.
I’m already working on Edition 02 for full-blown springtime with a few dozen new recipes and fresh info for nurturing our body-to-plate connection over the next few months.
some sneak peeks…
____
As a quick prelude into spring while preserving the uplifting, eye-opening impact of winter citrus, here’s a super quick, super easy recipe for preserved lemons (I love a mix of regular tart lemons and slightly sweeter/sunnier meyer lemons, but do what you feel). The act of cutting the lemons in quarters * 3/4 * of the way down lengthwise (so they hold their oval shape intact) and then packing them in a mix of kosher salt (or sea salt) (or like I’ve done below, 70% kosher salt, 30% sugar), allow for the lemons to ferment and thus, be able to be stored months after their peak season, a traditional method that developed in North Africa centuries ago. You essentially get a lemon pickle as your prized outcome. It’s delicious and hangs out in the back of your fridge just fine. Any commercial version you’d attempt to buy in a jar Pales (with a capital P) in comparison. Seriously, the jarred ones, even the fancy ones, are just ick and smell like pungent dish soap to me, losing any of the lovely qualities of nuance and vibrance that winter citrus can have. That said, if you give these a try at home, it’s good to remember that given the amount of salt used to keep them, they’re salty AF. RINSE them off before using! You can use both the rind and the pulp (I find the pulp is best blitzed into sauces, marinades, dressings and such).
How exactly to use them? Use preserved lemons to add life to loads of different dishes (and baked goods) - balancing out heavier meat stews, tagines or braises with some brightness; bringing some umami excitement to roasted veg or fish; adding a hit of tang to dressings and marinades; finely minced and worked into grain salads and rice dishes just to make you smile unexpectedly. Preserved lemon aioli, yogurt, tahini, or salsa verde…you have options, lots of them.
Preserved Lemons / Meyer Lemons
6-8 lemons
65-70g kosher salt / sea salt (about 1 1/2 teaspoons salt per lemon)
30g sugar (2 heaping tablespoons)
Cut each lemon into quarters lengthwise only going about 3/4 of the way down (so you’re leaving the bottom 1/4 of the lemon intact and can “petal out” the cut sides. Sprinkle well with salt and sugar in a bowl, cover and allow to sit overnight. There should be a good amount of liquid/lemon juice released the following day. Transfer the lemons to a glass jar/fermentation crock and press down on them to release additional juices - you want them fully submerged under liquid in order to properly store and preserve them. Use a clean weight, stone or small plate to weigh down, close the lid, shake a bit and allow to sit out at room temperature for 2-3 weeks in order to ferment - checking them occasionally and pressing down to release additional juices. Store for 6 months (or more) in the fridge. :)
