As promised you have today another post for the week. Though I am looking out my window at what is a rain-swept landscape and my hands are a bit chilled I have at the same time had my share of sun and fun this week. This summer seems to have such ebbs and flows. Recognizing such it behooves us to take our time in transitioning into this season with the care and attention to ourselves in a rhythm and flow that lends itself easily and in pace with its unfolding.
We can do so by following the principle of applying care and attention to what our body, mind and spirit are sharing with us. Begin by tuning into ourselves, do a check-in.
Check-in-“Catching-up”
We do ourselves good to catch up with ourselves by taking some time to ask and inquire within. We can do so by any act that allows us to hear our internal voice. For me this usually involves some combination of taking a walk, sitting in quiet meditation, yoga or any number of stretches.
I enjoy writing and this for me is my tool for expression. Others may find that art, music or any number of other artistic means call to them. Whatever methodology you choose, enjoy it as an exploration into yourself and an opportunity to begin a new with the season and yourself.
Seasonal Vegetables- Explore
As this first week of summer begins it opens the kitchen door as well. It invites us to explore what the season brings with the vibrant energy and colors that it represents. With local farmers markets the fresh produce we can find is boundless. Check out the growing season in your area of the country.
The growing season is the period of the year when crops of vegetation indigenous to your geographical area in their peak freshness. The fragrance of a fresh head of basil or kale- yes fragrance is unlike it has been at any other time here. The greens are plentiful in summer so find your plate full of them and enjoy a healthy dose of their power packed vitamins and minerals whenever you can. The beets are bursting with their red, orange and yellow hues as well and will complement your dish with their flavor and color.
Summer squash or what is called “zucchini” will be popping up in July and will find themselves at your table soon enough. I had my first sighting of zucchini blossoms at my local coop and took them home. If you have a friend or neighbor with a plot of fresh vegetables invite them for a gathering and sample away.
Kitchen Prep- Cooking methods
With summer, the light that streams from our kitchen window beckons us to be outside. With such we do ourselves good to enjoy as much time as we can in the wonderful sun. This means less time in the kitchen with lengthy cooking modalities. The crock pot that made your small grain rice maybe can be stowed away for the season and replaced with the stove top method and some long grain rice. Some dishes you will find will be more refreshing served chilled. Chilled tofu with a bit of scallion will require little prep and your local seasonal vegetables can be used for a pressed vegetable salad with umeboshi plum vinegar. Picking what is ripe and heading for a quick prep is the method of choice; quick sauté and simple boil.
Seasonal Foods- Sea Vegetables-
This time of year invite sea vegetables in salads and condiments as you prepare your meals. Allow them to be included in your vegetables, beans and noodle dishes. Chopping up some shiso leaves and adding some hijiki to your meal will refresh and bring goodness from the seas to your dish.
Well, I hope you find yourself with the opportunities the season brings to begin a new enjoyment of your foods and pleasures of life with your healthy self.
In health,
Safara
