In macrobiotics, sour is the flavor associated with spring--a flavor that helps us to cleanse our ourselves of winter hibernation. All around, nature offers us detoxifying sour flavors: tart French sorrel, the ever-present spring rhubarb, bright wild greens, and soon, strawberries. Lightly sour, delicate flavors of spring-born plants help move energy through us, keeping us vital and preventing our life force from becoming stagnant. Spring is a natural detox, helping us to shed winter layers. Thus, bearing a more radiant you.
Yet at the same time, we are swarmed with reminders of the sensual nature of life, in colorful blossoms and their intoxicating fragrances. This isn't an ascetic, self-denying sort of cleanse that we feel drawn to, but rather one that frees us to more fully inhabit ourselves. When life is bursting and blooming from the earth, we also feel a ripening of inspiration and creativity, helping us to plant our dreams for the summer.
This week we celebrate this sour flavor with a savory rhubarb sauce, the delicate fern-like leaf of chervil, and several desserts featuring the tart flavor of rhubarb.
Rice and Beanly Yours,
|| Our Menu, May 21 2016 ||
Farmer Ground Polenta with a Grilled Vegetable & Oyster Mushroom Ragu
White, Red, & Black Beans with a Ramp Pistou
Asparagus with Braised Rhubarb Sauce
Sautéed Kale Raab
Nishimi Rutabaga & Red Onion
Pressed Cabbage with Ume & Chervil
Field Greens with Sprouts and Lemon Poppyseed Dressing
|| Desserts ||
Strawberry Mousse Cake
Lemon Chiffon Cake
Old-Fashioned Rhubarb Pudding Cake
Strawberry-Rhubarb Apple Crisp
Strawberry-Rhubarb Hand Pies
Lemon Poppyseed Muffins
|| Cookies ||
Walnut Fig Bars
Chocolate Cherry Amaretto Cookies
Chocolate Seed Bombs