Spring has sprung here on the Gulf Coast, and what a show it’s been! The redbuds, with their pink-flocked branches, were among the first to awaken:
They were soon followed by Japanese magnolias:
and azaleas:
and loropetalum, also known as Chinese fringe flowers:
The fragrant blossoms popping into bloom on the citrus trees bring the promise of an abundant fruit crop (well, hopefully more than the 3 lemons I was rewarded with this year):
This time of year is great at the farmer’s market, too. There’s been loads of gorgeous produce, including cabbages big and small:
A crazy riot of carrots:
Easter egg radishes:
And whopping fennel bulbs:
I used the fennel to make Garbanzo and Fennel Salad. This salad has a lot going on, with a strong bite from the garlic, red pepper, and blue cheese. It’ll awaken any hibernating taste buds! Happy Spring!
In a small bowl, whisk together olive oil, vinegar, pepper, salt, thyme, and red pepper. Place garbanzos, fennel, and garlic in a medium bowl, pour dressing over, and toss to combine. Sprinkle with cheese an parsley. Cover and chill at least 1 hour.
I found this Japanese bronze bonsai planter on ebay. It has a crisp pattern and interesting animal handles:
It’s signed, although I have no idea by whom.
Bonsai is defined as “a tree or shrub that has been dwarfed, as by pruning the roots and pinching, and is grown in a pot or other container and trained to produce a desired shape or effect.” Or, as defined on Urban Dictionary: “A small shrub that resembles a tree. So small yet so full of treeness.”
I’ve never grown a bonsai in my bonsai planter, because I don’t have enough light for one in my house, but every winter I use it to force narcissus, also known as paperwhites. First I fill the planter with gravel (which I purchase at the pet store in the fish tank aisle):
Then I nestle 8 bulbs (look for firm, fat ones) on top of the gravel. I add water to just below the surface of the gravel:
Within a few days, roots appear on the bulbs:
And leaves shoot up:
About a week later, buds start to appear:
And a few days later I am treated to fragrant, delicate white flowers:
I look forward to forcing the bulbs every year, and wonder what else I could force using my bonsai planter. Maybe I could use it to force my kids to do the laundry.
One thing I don’t have to force my kids to do is eat Spinach with Sesame Soy Dressing. We first tried something similar to this on our one and only trip to Disneyworld. We went during the week between Christmas and New Year’s Day, or as Disney calls it, “the most magical time of the year (“magical” being a euphemism for expensive or crowded, or maybe both). I DO NOT recommend going to Disneyworld at that time of year. The Magic Kingdom was so crowded that they closed the gates periodically throughout the day because it was at capacity. It was a challenge just to find a place to eat. (Take my advice and DO NOT eat at the Tomorrowland Noodle House.) One day at Epcot we did not manage to sit down for breakfast until 3 p.m., and my caffeine headache was so bad that all I wanted to do was bang my head against a wall. In desperation, we wound up having dinner at Todd English’s Blue Zoo, in the Swan and Dolphin Hotel. It is off the beaten path, took about 30 minutes to shuttle there from our hotel, and was so great that we ate there twice. A tasty little mound of sesame spinach accompanied some of the entrees, which the kids quickly scarfed down.
Inspired by the bonsai planter, I made Spinach with Sesame Soy Dressing. The recipe from which this is adapted was originally published in Gourmet magazine in 1963. According to my family, it has definitely withstood the test of time.
Rinse spinach and drain lightly. With water still clinging to leaves, cook in 2 batches in a large pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer cooked spinach to a colander, then rinse under cold water until cool and drain well. Squeeze small handfuls of spinach to remove as much moisture as possible, then in 2 batches wrap spinach in several layers of paper towels and squeeze to remove more moisture. Coarsely chop spinach. Divide spinach among 4 small custard cups or timbales.
Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, soy sauce, sesame oil, and salt and blend until combined well.
To serve, unmound spinach onto plate. Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally. Sprinkle mounds with remaining 2 teaspoons sesame seeds. Serve at room temperature.
A crazy riot of carrots:
And whopping fennel bulbs:
