By Vanshika Kumar

The joys of spring farming! It's that magical time when an array of vegetables bursts forth from our garden. We carefully tend to our black, white, yellow, and red kidney beans, nurturing them to perfection. Cucumbers hang from their vines like emerald treasures, while bitter gourds, loki, ivy gourds, spicy chilies, capsicums, eggplants, and fragrant coriander all thrive in this season's warmth.

But what makes spring even more enchanting is the arrival of ripe walnuts, ready to be plucked and enjoyed. It's fascinating how, during this season, no other crops are in sight, patiently awaiting their moment of ripeness.

As we bid farewell to the monsoon season, locally known as the "Black Season," our spirits are uplifted with the celebration of "Sar." This special festival marks the anticipation of spring's arrival, and we gather to honor our traditions.

On this day, our kitchen is alive with activity, as we prepare traditional dishes featuring the vegetables and pulses we've lovingly nurtured. The star of the show is undoubtedly the khichuri, a delightful fusion of kidney beans and rice. But let's not forget the bright and sweet corn, the cool and crisp cucumbers, and the fresh walnuts, each taking a leading role in this celebration of sustainable farming.

In our home, this time of year is not just about crops; it's about coming together with loved ones, savoring the fruits of our labor, and embracing the promise of a bountiful spring season ahead.