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Finally.

We’ve finally made it through what felt like the longest winter ever. I spent the better part of it housebound with a newborn and a very cooped-up 2-year old, cursing the weeks upon weeks of blustery weather, most days too dangerously cold to venture out with the little ones.

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Despite being stuck at home so many hours and days in a row, I found little time or energy to cook anything of note, or to write much at all.

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This past winter was a particularly hard one. I feel blessed to have had my mom here with us for a few big chunks of time, and she and some dear neighbors took great care of us, feeding us well in the weeks and months after Mira’s birth, but even with that help I have struggled. I bounced back so quickly after Julian was born, and expected the same this time around, but things could not have been more different between my first pregnancy and my last. I’m battling nerve pain and other physical issues, still, at 6 months postpartum. And the depression that I was so afraid of, and that I managed to avoid the first time around, has reared its ugly head again. I’m trying hard to drive it off, to keep the worst at bay, but it’s not been easy. I wake up, and I am working at it, every single day.

Writing helps, and planning meals, and cooking, and I’m trying to do all of those things more often.

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It was a long winter, but we made it through. And each day is a little longer, a little lighter, a little better.

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Green is all around now, from trees in bloom in our Brooklyn neighborhood, to the first spring vegetables at our farmers markets. It feels like a celebration, and I have never been so grateful, so eager to partake. I’m ready to send our trusty friend the potato on a long hiatus, to get back in the kitchen and cook something a little fresher, a little lighter, a little better.

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Winter is finally behind us. Here’s to a new season, and to embracing the green.

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Green Rice

I’ve been working on a “green” rice for a few years, as a simple and kid-friendly vehicle for lots of tender spring vegetables. You can add whatever young green vegetables and herbs you like, but the below includes our favorites.

1 tablespoon olive oil
1/2 cup finely chopped green onion, spring onion, or scallions (green and white parts)
kosher or sea salt
1 cup uncooked long grain rice
1 1/4 cups water (you can substitute chicken or vegetable stock)
1 lb. fresh fava beans, shelled and peeled
1/2 lb. blanched, shelled peas (or an equal amount frozen/thawed)
1/2 bunch asparagus, tips and stalks separated, stalks sliced into very thin rounds
1 can artichoke hearts, drained
1/2 cup very finely chopped fresh herbs (parsley, chives, tarragon, or a combination)
1/2 cup finely grated pecorino romano

Heat the oil in a wide sauté pan until shimmering, then add the onion and a pinch of salt, and cook just until soft. Add the rice and stir to coat with the oil. Add the water and cover, reducing the heat to low. Cook for 10 minutes. Uncover and gently fold in the favas, peas, asparagus, and artichoke hearts. Add another pinch of salt and re-cover, continuing to cook until the rice is cooked and the vegetables are tender, another 10-20 minutes. Turn off the heat and add the herbs and grated cheese. Use a fork to gently fluff the rice and stir the herbs and cheese through.

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