Spring is a time of new beginnings, when the world shakes to life again, breathing into beautiful young colors and fresh, full scents of revival. And, amidst all the new life popping forth, one can also find some tasty wild plants, if you know where to look…or smell!
March is finally here, which means it’s time to reintroduce spring! Yay! Feel free to thaw out because warmer weather is headed our way. I’m stoked that I’ll soon be able to enjoy many of my favorite produce items that I’ve gone months without. As winter winds down and we happily greet the sunshine we’ve been yearning to feel again, we can rejoice in this long awaited, special time of year by preparing meals featuring the best, freshest seasonal produce March has bestowed upon us.
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The days are getting shorter, the garden has been put to rest, and the fruits and vegetables at the farmer’s market are getting sparse. We’re in the thick of fall, and as we all know, fall turns into winter and leaves us for many months without fresh leafy greens, sweet juicy berries, or perfectly ripe tomatoes. For many hoping to eat locally, winter can be challenging - but it doesn’t have to be! Dear readers, you really can eat locally all year round, even if you’ve never canned a day in your life!
“Sopa de Pollo” translates to Chicken Soup in Spanish. With autumn on the way, I can’t help but think about my Abuelita’s homemade sopa de pollo.
I can’t ever make it quite like hers but I think she would be pretty proud of mine just the same. Occasionally I will tweak this recipe here or there – for example, sometimes I add less rice and more potato while other times I eliminate the potato and use something like a turnip.
Serves 6-8
Ingredients
3-4 Pounds of Chicken Thighs & Legs
3 Sliced Carrots