We had a smashing spring day in the sunshine at the Children’s Museum this weekend and I got the blessing of feeding many folks my garden greens.  We talked gardening, making potting soil and building wooden flats and got a few young gardeners started sprouting their first sunflower seeds!!  Nothing quite like that first spring day where it feels like the whole town is out to play.  It was truly nostalgic for me, as about eight years ago I ran the garden there and it is actually where I meet my husband for the first time.  Now we have a little one of our own to bring to play, mingling with our sprouting community of little ones frolicking beneath the very beings my young hands planted so long ago.   Feeling so lucky to have such a great crew to hang with and such a beautiful place to raise our babies up in.  Thanks to the Arts of Nature for providing such a splendid community gathering, Griet, such a delight to see yo manifest your visions.

I also made a few home dressings that I shared, so as promised, here are the recipes for those.

Green Goddess- Voted #1

· ¼ c Tahini

· ¼ c olive oil

· 1 tbl +1 tsp Tamari

· 1 tsp Miso

· 1 tsp Toasted Sesame Oil

· 2 tbl Apple Cider Vinegar

· ½ c water

· 2 cloves garlic or a handful of fresh garlic chives

· 1-2 green onions

Blend all ingredients in a blender/food processor until desired consistency and serve on fresh greens mmamma.

Maple Mustard- Voted #2

1/4 cup Mustard

1/4 cup Maple Syrup

3/4 cup Apple Cider Vinegar

3/4 cup Olive Oil

1/4 Flax seed Oil

These measurements I just made up so do measure it to you taste.  Shake and serve

Tarragon Yogurt- Voted # 3

2 big handfuls of fresh Tarragon

1 big handful fresh Mint

1 1/2 Yogurt

Salt/Pepper

2 tbsp Lemon Juice

Add more of whatever you wish to get the taste you like. Blend till smooth

Here’s to lots of springing energy and plenty of spring greens!