April 1, 2009
As in many parts of the West, spring can come with sudden changes that keep us on our toes. So far in the month of March the weather has gone from balmy 70+ degrees to 6 inches of snow. The snow was badly needed, as we have had almost no moisture at the lower elevations all winter. My daffodils and crocuses look like an Easter (or Passover) parade nestled in white. While the snow at this time of year doesn't stay around very long, it stays so white, very different from my New York City experiences. Our farmer's market is pretty slim right now, but there are delicious prepared foodstuffs all made locally like green chile mustards and sprouts of all sorts. The sprouts lady convinced me how easy it is to sprout, so that is the spring recipe: Sprouted Lentils.