I have always loved spring. There’s something almost magical about watching nature come alive after a long winter. If you look closely, you can see signs already. To the casual observer, this was just another grey, drab winter morning. But there, on the tips of the dogwood branches, are buds. Hundreds of buds. How that’s even possible is beyond me, because this dogwood is not in the best of health. Half the trunk has rotted out. Every year for the last thirty years, we’ve thought it would be the last, but we can’t bring ourselves to give up on the tree until it gives up on itself. It is, after all, Grammy’s dogwood. It has rights! And a lot of sentimental value. 

One of my very favorite things to do with my kids when they were little was to go looking for signs of spring. From a bit of green grass during the January thaw, to the dogwood buds in February, to the weeping willow twigs turning yellow in March, to the daffodil blooms in April, there was always something new to see. And seeing it all again through the eyes of a child is genuinely awe-inspiring.

Once spring really gets rolling, it will be time to get back into the garden.  Since I was recovering from surgery last fall, I didn’t do the best job of garden cleanup — I will have lots to do. And there’s always that gap between when you can plant and when you can harvest. This recipe, adapted from Cooking Light, helps bridge the gap. Fresh, crunchy, and flavorful, it’s one more sign of spring! What signs of spring do you most look forward to? What foods do you associate with the season? Let me know in the comments below. 

Ingredients:

¼ green cabbage

¼ red cabbage

1 cup shredded or pre-cut matchstick carrots

2 Tbsp cider vinegar

1½ tsp chopped fresh dill

1½ tsp Dijon mustard

1½ tsp honey

1 tsp poppy seeds

¼ tsp salt

¼ tsp pepper

1 tsp olive oil

Preparation:

1.) If you’re starting with whole cabbages, cut them lengthwise in half, then cut one of the halves again into quarters. Save the half and one of the quarters for another use.

2.) Carefully cut out the core of the remaining cabbage quarters (one of each color).

3.) Placing one of the flat sides down, thinly slice crosswise. You should end up with about 1½ cups of each color shredded cabbage. Set aside with the carrots.

You can also use a food processor with a slicing blade. Just cut the cabbage quarter in half, put it in the feed tube with the newly-cut side down, and process.

You can shred your own carrots, too. Just switch your food processor blade to the shredding disc.

4.) Combine the next 7 ingredients (vinegar through pepper) in a large bowl. Whisking constantly, drizzle in the olive oil.

5.) Add the cabbage and carrots; toss to coat.

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