The first of May has arrived, and Spring is finally settling into Dayton. Temperatures are still bouncing around spastically, but at least we are leaping between the 60s and the 80s instead of the 30s and the 50s.
Spring means walking down the street to my favorite coffee shop for iced coffee...
and long hikes with my friend Ashley's adorable dogs... :-)
Even the baby geese know spring is finally here!
The belated warmer weather also means, as I discovered after talking to one of my favorite local farmers at the market, that spring crops are finally starting to peek their heads above ground but are far from being ready for harvesting yet. So while other parts of the country, as I read, are glorying in asparagus season and fresh spring peas, we have to wait patiently a while longer. In the meantime, I shall keep reading the recipes from my lovely blogger friends who already do have spring veggies, and plan happily for when ours come. Right now, the only thing growing locally are hardy greens and Brussels sprouts that lasted through the winter, and I am content to practice some spring flavors with what veggies we have...
Brussels Sprouts and Swiss Chard with Tamari and Sesame
2 T tamari (can sub regular soy sauce if you don't have tamari handy)
1 T lemon juice
1 T brown sugar
5 T sesame oil, divided
2 green onions, thinly sliced
2 cups thinly shredded Brussels sprouts
2 cups roughly chopped Swiss Chard
~ Whisk together the tamari, lemon juice, brown sugar, and 3 T of the sesame oil, and set aside.
~ Heat the remaining 2 T of sesame oil in a wok over medium high heat and quickly stir fry the green onions.
~ Add the Brussels sprouts, and keep stir frying quickly until they start to brown.
~ Add the Swiss chard and toss until just wilted.
~ Pour the sauce over, and toss a couple of times to coat the veggies and rewarm.
~ Serve warm or cold!