Spring! Spring! Spring!

Part of why I have struggled so much with a constant excess of lettuce since I started getting my box is that, well, I just don’t like lettuce that much. I’m still not very good at making salad dressing (it’s always too oily or too vinegary or too flowery or too something), and, without some kind of interesting accessories, plain lettuce just doesn’t get me all that excited. But there haven’t been very many things in my box this winter that lend themselves to salad fixin’ – radishes occasionally, and carrots, of course, and apples and oranges if I want to get creative, but that’s been about it, besides the lettuce that arrives relentlessly each week, whether I have something to toss it with or not.

Which is why I am just so indescribably excited about spring. Spring means asparagus and sugar snap peas and fennel, just to name a few things with the power to turn a bowl of lettuce into a tasty meal. So many colors and textures and so much sweetness and crunch. Today’s salad looked like an Easter basket with asparagus, sugar snap peas, red cabbage, carrots, purple spring onions, and radishes marinated in rice vinegar, sesame oil, and black sesame seeds, with a light, sweet, rice vinegar and sesame oil dressing. I think that weekly bag of lettuce just got a whole lot more exciting…

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