Mayday, May Day!

She says:

May 1st has long been known as a day of celebration throughout much of Europe. “May Day” as it is sometimes called, represents the midpoint between the spring equinox and the summer solstice. In ancient times it was known as the first day of summer, the festival of the goddess of flowers, Flora February 1 was then the first day of spring. (This is how you end up with “Midsummer’s Eve” being on June 25th.) However, when I checked into all this history I was reminded more of the other meaning of this expression when the words are strung together – “mayday” is a distress signal, not in relation to the celebrations but from the French words meaning to help someone: “m’aider”. With the dismal weather we have had thus far to start off the spring, I feel we need to call in the cavalry!

Thankfully, we are getting to the time of year when we can enjoy the spoils from closer to home. The farmer’s market is now open, and gardens are valiantly working to sprout local veggies and flowers for us to enjoy. I am not sure I will be taking up the 100 Mile Challenge like the community of Mission but I am happy that I will soon have radishes and arugula to pick from the front garden. And I read something recently in the Vancouver Sun about “horticultural therapy”… it sounded like having time in the garden was going to save me money on counseling and help me relieve stress (is that why I pull so hard on those weeds??)

I am planning to put in some Lilies of the Valley this year, in keeping with the French tradition of May Day. They give bouquets of these little white flowers to loved ones on May First, something that began with King Charles IX when he received them as a lucky charm and passed them to the ladies at court. Between those blossoms and the lavender planted at the garden gate for luck, we should be set for a great gardening season!

I suppose with the Spring Wine Festival starting there will be much in the way of celebration going on. Remember to eat something hearty with all that wine flowing, and perhaps you can include a fresh sprig of something to symbolize the fact that spring is really trying hard to get here. It might just need a bit of enthusiasm from us to roust those fairies from their winter slumber and get us on the way to full-blown summer regalia.

He says:

Why not have a salad in your weekend menu celebrating spring! Involve the kids in making an easy recipe that they will enjoy.

This recipe is very fresh and perfect as dip with potato chips or as a dressing with romaine, tomatoes and radishes.

Cucumber Salad Dressing

1/2 English cucumber

2/3 cup Balkan-style plain yogurt (not low fat)

1/4 cup sour cream

2 tsp white wine vinegar

1 tsp fresh lemon juice

1 green onion, finely chopped

1 clove garlic, crushed

1 tbsp chopped fresh mint or basil or even dill

Salt & pepper to taste, but enough

Grate your cucumber and press out the liquid with a paper towel. Set aside.

In large bowl, whisk together yogurt, sour cream, and vinegar. Stir in cucumber, green onion, garlic, herb, salt and pepper. You can keep this in the fridge for a couple days.

Happy Spring!

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.