by Anne-Marie Fryer Wiboltt

After the stillness and harshness of winter invigorating, warmer winds fill the air, carrying chattering songs of returning birds and subtle fragrance of fresh dark humus. Streams swell and rush to the rivers as the sap in the trees is lifted to the outmost branch. The light becomes stronger and brighter welcoming the greening of the fields and leafing of the bushes. The earth once more exhales its life forces. The introversion of winter has passed. Beauty seems to well forth from all reaches of the cosmos. I greet the world with joy and anticipation as it sprouts with new life.

Lovely tulips, Easter lilies and crocuses adorn the garden edges with the brilliant colors I have been waiting for all winter. While I walk attentively among the newly dug garden beds these lovely early spring mornings, I sense a feeling of being very close to busy nature-beings scuttling around the dewy plants. I try to be present in such a way that is least disturbing to the activities going on there.

I notice how rapidly the radishes have grown next to the outwardly spreading leaf lettuce in the moist loose soil. The bed looks lush and abundant compared to the neighboring, newly seeded plots. I become aware of the small grass-like sprouts of leeks, onions and carrots, thinking that they have a long journey ahead of them. The recently transplanted kale, collard and mustard greens are still far apart as they reach and spread their thin leaves horizontally in the morning sun. Soon tender, young leafy greens will be available for spring meals. The burdocks I left in the ground last fall have sent up shoots to let me know of their readiness to be dug up. Dandelion greens spiral up and out around a beautiful yellow bright sun-like blossom. The oregano, sage, thyme and chives that wintered in the garden are in full growth. Their fragrances cling to my hands as I rob their foliage. Everywhere plants are leafing out, growing and becoming. The promise of a plentiful harvest rings throughout the garden.

 

Sautéed Radishes and Greens with Sesame Seeds

Radishes are commonly eaten uncooked. Experience how delicious they are when lightly sautéed with a dash of tamari soy sauce. The pungent flavor and cooling nature of the raw radish disappears. The texture becomes soft and moist. The sesame seeds add a light bitterness to the meal.

* 1/4 cup sesame seeds

* 2 tablespoons extra virgin olive oil

* 20 round radishes, trimmed and quartered

* 1 cup radish greens washed and cut into 1 inch pieces

* 1 tablespoon water

* 1-2 tablespoons tamari soy sauce

Soak the sesame seeds for 5-10 minutes, and then drain them thoroughly.

Heat a stainless steel frying pan and add seeds. Dry-roast the seeds until they are easily squeezed between thumb and ring finger. Stir constantly and rhythmically. When done, set them aside in a bowl to cool.

Pour oil into a lightly heated frying pan. Add radishes and sauté for a few minutes.

Add the green tops and water. It may not be necessary to add additional water if enough rinsing water remained on the greens. Cover the pan with a lid and let it simmer for 2 minutes.

Pour off any extra liquid.

Lightly season with tamari soy sauce and simmer for 1 minute. Place the radishes and greens in a serving dish.

Before serving, add roasted seeds and mix well.