March is a Spring Thing!

I took this photo on a windy, spring day in Lancaster County for my book, For the Love of Clotheslines.

 

March has a several happenings for posting:

1) International Women’s Day, March 8th: If you Google these words, lots will come up & I will have my own posting, such as the example below about women & voting in the USA.

2) 3) 4)Purim on March 15th & St. Patrick’s Day, March 17th: I will celebrate Purim with an attempt at gluten-free Hamentaschen and St. Pat’s Day with a green veggie-based dish, seen below and also as part of National Nutrition Month, with a follow-up on brain health and food:

5. Spring/Spring Equinox is on March 20th: Here’s a short rhyme for this time of year, despite climate change:

It’s a Spring Thing!

By ellensue

Mother Nature never fails
To be the wind behind our sails.
Think of yellow daffodils
Their sunny faces give us thrills.


How ‘bout tulips’ many hues
To chase away the winter blues?
And azalea bushes in purple and pink
Cheering us up, no need to think.

Even the trees are “blooming” green,”
Creating a canopy with a lovely scene.
Spring is a welcome, lovely season.
Enjoy it now, whatever your reason!

I will also be posting more info on the environment, including books I am reading for Earth Day postings in April.

Stay tuned for Spring postings! ellensue


Crocuses are a sure sign Spring is in the wings!

St. Patrick’s Day: Reprise Green on Green Recipe

The recipes I have for this month do not have much green in them, so I went into my Index of 250 plus recipes to find one that I thought would be good for St.Pat’s Day, wearin’ of the green. This is from 2011 and talks about Spring, which is only days away, so I thought this would work for St. Patrick’s Day.

Do you ever notice the many shades of green leaves on the trees in summer? I see the same variety of the green in vegetables, from light green cabbage to dark green kale, and all the shades in between. Below is a recipe that uses several greens, so I would serve it with a grated carrot salad or a purple cabbage slaw.

 Green on Green

greenongreenimg_0070.jpg

 

Utensils: Large fry pan saucepan with deep sides, cutting board & knife
Prep Time: About 20 min.
Cooking Time: About 10 min.
Category: Vegan

Ingredients (Pick as many of the green veggies as you like.)

Water or stock
One garlic clove, minced
3-4 slices of leek or onion
one stalk of broccoli, stem peeled and cut & broken into narrower pieces
½ cup (frozen) edamame beans (green soybeans)
6-7 Brussels sprouts, trimmed and sliced thinly crosswise
one baby bok choy, washed and sliced lengthwise into quarters
handful of leafy greens (frisee, spinach, kale, chard, etc.)
½ cup snow peas or English peas
S & P to taste or Bragg’s aminos; ginger
Toasted sesame oil and sesame seeds

Directions

1. Pour about one inch of water or stock in a pan. Add minced garlic clove, slices of leek, and frozen edamame beans.
2. While the garlic, leek, and soybeans are simmering on low heat, add slices of broccoli and sliced Brussels sprouts, cover the pan, and cook for 2 minutes.
4. Next, add quartered bok choy and leafy greens, cover and cook another 2-3 minutes.
5. Finally, add snow peas, and cook one more minute; then shut off heat. Add a squirt or two of toasted sesame oil, a little grated ginger, and salt and pepper or Bragg’s, if needed. (If you use soup stock instead of water, you may not need salt, pepper, or Bragg’s.)
6. Spoon into a large bowl, sprinkle on sesame seeds and serve hot.

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