Today is the time to celebrate not only the New Moon, but the Spring Equinox! As part of our Soup & Story series, we are having a simple ritual here at the farm led by Moona Cancino to celebrate the coming of Spring.
Moona has been hangin’ out here at the farm for a few weeks now helping us as we step into Spring. Scrubbing and painting, dusting and preparing for today’s New Moon gathering. Since she’s been here we have appreciated her careful use of greens and herbs.
Here is an especially wonderful example:
Carrot tops can be easily overlooked, and I have even gone to farmers market and been asked if I would like to have them removed. Never! They are a lovely fresh spring green that can be substituted for parsley, and as someone who loves tabbouleh I could not deny myself such a nutritious treat. Carrots tops exceed the carrot root in Vitamin C, contain potassium and calcium, and are even known to help nourish the pituitary gland which can result in higher levels of sex hormones. This is a true spring green!
One bunch of carrot tops finely chopped
Two cloves of garlic finely chopped
Fresh mint finely chopped
1 small grated carrot
Juice of half a lemon
Fresh lemon rind
Combine the carrot tops, garlic, and mint. Chop together to meld the flavors. Add lemon, lemon rind, carrot, and salt. Stir mixture and let sit for five minutes. Add olive oil until it reaches a texture good for spreading on toast or other yummy foods.