While I was busy with babies last week, the garden wasn't exactly resting on the couch, eating potato chips. My garden has good old-fashioned integrity, so it stayed home and put in an honest's weeks work. I was met with an overgrown welcoming of spinach, radishes, and green peas. Winter was soft and braised, but spring is fresh, crunchy and inviting. Who can resist working outside under blue skies, gentle breezes and smiling sunshine? West and I cut spinach this morning and gently washed the leaves. We picked and shelled the peas, then rinsed and trimmed the radishes. Sailor was sick in bed, missing some of spring, but we promised to save her some of the garden for when she is feeling better. When it comes to math papers and violin practice, my charges are perfectly happy miss out due to illness. But work in the garden is different, especially harvest work, since the fruits of your labors are figuratively and literally drooping from the vine. So sleep soundly Sailor; the spinach, and peas, and radishes-and yes, even the spring- will wait for you to get better.
Before I left to babysit, I used some of our garden produce and a piece of soy-marinated grilled steak underneath one of my most favorite salad dressings. This one is a copycat version of the Benihana Japanese Steak House ginger spiked carrot dressing. It's ridiculously low in fat yet absolutely thick and dreamy. The ingredient list is long, but you just throw everything in the blender and give it a whirl, so it's actually fairly quick. The flavors are amazing and completely addictive. Try it on a brown rice salad, or as a dip for edamame. And have a wonderful, beautiful spring day.
Carrot Ginger Dressing