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APRIL 312 AC, EDITION I
WRITTEN BY T.J. MIJATOVIC
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Spring has officially begun with the arrival of April, and it is time for gardeners of Regalia to ready their tools for another year of harvest. While it might seem ways away, there is plenty to do before the next frost, and it all starts right here: Early Spring. The earlys and lates of all seasons are debatable, but the very fresh beginning of one can never be argued. Some determine that early spring comes about still before the true blossoming on the calendar, but skillful horticulturists know not to fall for the sly warm breezes that come about in late winter, only to be bitten out by a cold snap. Now, though, those worries are finally gone, and everyone can spread their wings after a long, cold hibernation. APRIL 312 AC, EDITION I
WRITTEN BY T.J. MIJATOVIC
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I. FORAGING: WHAT'S IN YOUR BACKYARD?
i. CATTAIL, a fuzzy reed that gains its name from its almost feline-appearance when swaying besides marshlands. Cattails are surprisingly delicious; their stalks can be boiled, and the 'flowers' (the brown, fluffy part) can be boiled and eaten with butter. The roots can also be made into flour.
ii. DANDELION, bright yellow flowers usually disregarded as weeds due to their nature to grow wherever grass sits. You can eat dandelion in nearly any form, whether it is raw in a salad with vinaigrette, sauteed, baked, added to a soup, or even sprinkled into an omelet. SUN TEA is also delicious. (Reference 'Seasonal Specials' below.)
iii. FIDDLEHEAD FERN, the young sprouts of the ostrich fern, fiddleheads are considered a delicacy in some parts of Aloria, but it is important to remember that they must not be consumed raw. When preparing fiddlehead fern, always heat for at least five minutes to ensure thoroughly cooked. After that, they can be handled in any avenue, such as grilled, sauteed, roasted, or even pickled!
iv. GARLIC MUSTARD, generally found in well-traveled and shaded areas, such as footpaths and woodland carriage roads, garlic mustard fans out with large heart-shaped leaves and speckled white flowers. It is unusual that they prefer busy areas, but makes it easier to locate for the novice forager. Garlic mustard is best used when boiled within soups or in sauces, such as in pesto.
v. GOOSEGRASS, another hardy plant often found in 'disturbed' areas such as paths and streets, goosegrass is sometimes considered invasive to the rich man's garden, but still perfect to add to one's pantry. Goosegrass can be enjoyed raw, but is always better to cook due to having small 'hooks' that melt away with heat, although it retains its sweet pea-like flavor, and can be added to any sort of soup, stew, or pie. Interestingly enough, roasting goosegrass seeds also provides a coffee substitute for those in a pinch.
vi. HENBIT, small leafy greens with purple blossoms, henbit is often confused with purple deadnettle, although there is no downside to picking one over the other since the only real notable differences in their leaf arrangements. While henbit can be used in leafy green recipes or as a nutritious tea, the better knowledge purpose is as a tasty chicken feed for our poultry friends.
vii. HOSTA, while native to the Zhong Kingdoms, this large and decorative plant has found its way onto the Imperial Isle through some means or another where it can be infrequently found within shaded and cool areas of the city or Gloomrot. Seeing as they originate in the Sihai homeland, there are plenty of recipes already including hosta, such as in kimchi, stir fried, or- for the less adventurous- pan seared with butter.
II. GROCER GOODS: WHAT'S IN SEASON?
i. APRICOT, a sweet and tart fruit that stems from the desert regions of the world, the apricot has a flavor that is described as a cross between a peach and plum, although richer in flavor. Apricots are hardy enough to be made into a main dish besides chicken or other meats, or sweet enough to fill desserts; whether as pie filling or simply warmed with cinnamon.
ii. CAULIFLOWER, while not the easiest to care for due to its temperament to cold, cauliflower grows best in sunny, but wet areas of the world- such as Regalia itself. Described by some as being flavorless, cauliflower has credit for its unique, but subtle nutty-sweet flavor. Cauliflower is a catch all for a lot of dishes, easily steamed as a side, or used as a base in a main dish, especially for those that prefer vegetarian dishes.
iii. KIWI FRUIT, typically found in warmer regions that lack seasonal colds, kiwi are rarely found grown in the archipelago itself, although still find their way to the market during their best time of the year. Kiwi have a sweet and tangy flavor, similar to pineapple or strawberry, which make them a refreshing treat on a warm day. The best way to eat this fruit is raw, although kiwi bread is rising in popularity.
iv. BELL PEPPERS, preferring warmer climates, those growing bell peppers at home would typically wait later in the year to find them in their gardens, although they are already in season for Regalia's southern neighbors. Depending on their color, bell peppers have different flavors. Green peppers usually have a bitter, grassy flavor; while yellow, orange, and red have sweeter, fruitier flavors the more they ripen. They are perfect to add to a dish for a sweet crunch, although some also use bell peppers as a vessel for rice or stir fried dishes.
v. RHUBARB, a cooler climate vegetable that prefers sunshine, but cold breezes, this sweet treat originated in the Zhong Kingdoms, although found its way to the northern branches of the archipelago where it comes into fruition during the early spring. The flavor of rhubarb is usually compared to that of a lemon: fruity, yet sour. Unsurprisingly, the main use for rhubarb then is in desserts, including the iconic Rhubarb Pie.
vi. SPINACH, popular or hated, spinach is one of the world's most well-known leafy greens, which grows in most climates with rich, moist soil, such as Regalia or many parts of the surrounding archipelago. Despite being disliked by many when cooked, raw spinach is described as having a slightly sweet flavor and often used as a base for every salad under the sun. Regardless, spinach can be easy sauteed or added to a dish for extra greens.
III. FLORISTRY: WHAT'S IN YOUR ARRANGEMENT?
i. CAMELLIA, a vibrant and large flower, camellias are commonly found in arrangements throughout the year, but particularly in their freshest bloom during early spring. Often, they range between deep red to blush pink and white. Perfect to share with a lover, camellias mean "love, adoration and longing".
ii. CROCUS, preferring colder climates, early spring is generally the last time of the year that someone will see crocus flowers before next winter. Featuring broad, pointed petals arranged into a narrow cup, these unique blossoms usually appear in dark violet or bright, daffodil-like yellow. Matching their preference to arrive in the last snowfalls, they mean "spring and new beginnings".
iii. HELLEBORE, small and shy flowers, hellebore are often found in patches together, preferring darker colors. Famously, hellebore usually are dark purple, almost black in color, although they sometimes appear in dark red or speckled white and purple. Nonetheless, they make good for bouquets to those with darker fashion, ensuring that you are aware some view this flower to mean "scandal and delirium" … although, it is more popularly known to mean "serenity, peace, and tranquility".
iv. HYACINTH, growing in columns together, these flowers are rarely ever alone since they bundle so closely together that they seem less as multiple blooms and rather a single, solid cattail of flower. Best known in sky blue, hyacinth ranges from deep purple to magenta, and dark blue to white, although generally remain within the 'cooler' colors. It is rare to see them in bouquets due to their rather large nature, but their beauty alone should change that, especially with meanings like "peace, commitment, pride, happiness, and power."
v. STAR MAGNOLIA, perfuming in scent and found growing in the trees rather than on the ground, magnolia trees are showstoppers when properly cared for and coming into bloom. Befitting of its name, star magnolia flowers have thin, sharp petals that extend out from a typically yellow or pale pink center. The flower itself usually has a mellow color, which is typically white or pink-tinged white. Despite being romantic in appearance, they are said to mean "purity, nobility, dignity, and stability."
vi. SNOWDROPS, despite their name, snowdrops appear as the first flowers of spring after the snow has melted, and typically are the sign that warmer weather is approaching. Nevertheless, they earned their name for a reason, which is their pure white coloring and that the head of the flower typically droops over, giving it a raindrop-like appearance. Initially surrounded in superstition and a sole snowdrop viewed as bad luck, they have a more well-meaning symbolization in the modern day; "new beginnings, hope, rebirth, and the ability to triumph over challenges".
IV. SEASONAL SPECIALS.
i. SUN TEA, an easy and refreshing beverage to make during the warmer parts of the year, sun tea is simply tea that is steeped by leaving it in the heat of the sun, allowing for a slower and more richly infused drink, so long as it is handled properly. It is recommended that one doesn't steep this tea longer than 4 hours to prevent illness, and when brought in should be kept in a cool environment, such as an icebox.
a. INGREDIENTS: Most herbs and edible flowers can be used for sun tea, although the most popular types are mint, chamomile, lemon balm, lavender, nettles, dandelion, yarrow, and anise. The only other ingredient is water.
b. INSTRUCTIONS: Ensure that you are using a thoroughly cleaned glass and freshly washed herbs. Add your dried tea, herbs, and/or flowers to the mason using a tea strainer or cheesecloth. Securely close the mason and place in direct sunlight for three to four hours. Afterwards, remove and discard your steeped herbs, and place your tea within a cool environment.
c. NOTES: Be sure to drink this tea within four to five days to avoid it going stale or promoting illness. This may mean that you need to make smaller batches. Additionally, do not add sugar to your tea while it is steeping, since this also makes sun tea more prone to going bad quicker. Add sugar or honey directly before consumption in your individual cup.
b. INSTRUCTIONS: Ensure that you are using a thoroughly cleaned glass and freshly washed herbs. Add your dried tea, herbs, and/or flowers to the mason using a tea strainer or cheesecloth. Securely close the mason and place in direct sunlight for three to four hours. Afterwards, remove and discard your steeped herbs, and place your tea within a cool environment.
c. NOTES: Be sure to drink this tea within four to five days to avoid it going stale or promoting illness. This may mean that you need to make smaller batches. Additionally, do not add sugar to your tea while it is steeping, since this also makes sun tea more prone to going bad quicker. Add sugar or honey directly before consumption in your individual cup.
ii. HERB AND LEEK FRITTATA, an easy and filling dish to use any leftover greens before they go bad, popularized from the typical frittata born in the Dressolini homeland, although this particular one relies on less eggs and more greens. These are perfect to make the night before or early in the morning for breakfast, although they can easily also be enjoyed for lunch or dinner. It should be noted that this is a rather large dish, so ensure that you either have people to share it with, or are an egg-lover.
a. INGREDIENTS: 5 large eggs, onion, leek, turmeric, salt, pepper, and approximately 4-4.5 ounces of mixed greens, which can include: cilantro, dill, parsley, spinach, goosegrass, or any other leafy greens that are taking up room in your pantry.
b. INSTRUCTIONS: Sauteed finely chopped onions and leeks with a dollop of oil or pat of butter until they are softened, yet not brown. Whisk together your eggs, spices, onion mixture, and your greens until thick and fully combined. Add back to your pan and allow it to cook, covered, for approximately 10 minutes before placing into the oven, uncovered, to roast for about a minute to fully finish. Allow to cool and serve.
c. NOTES: Be sure you allow your dish to fully cool before cutting into it, otherwise it risks falling apart, much like a cake. You can add other things to this dish, but it may require more eggs or time to cook. Frittatas are very popular and have lots of varieties, although this one is specific to helping clean out your icebox.
b. INSTRUCTIONS: Sauteed finely chopped onions and leeks with a dollop of oil or pat of butter until they are softened, yet not brown. Whisk together your eggs, spices, onion mixture, and your greens until thick and fully combined. Add back to your pan and allow it to cook, covered, for approximately 10 minutes before placing into the oven, uncovered, to roast for about a minute to fully finish. Allow to cool and serve.
c. NOTES: Be sure you allow your dish to fully cool before cutting into it, otherwise it risks falling apart, much like a cake. You can add other things to this dish, but it may require more eggs or time to cook. Frittatas are very popular and have lots of varieties, although this one is specific to helping clean out your icebox.
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