A fine balance: the vernal equinox - Anne Boulton

 Spring officially made its entrance this week, at precisely 1:14 a.m. on Tuesday. A fitting time for arrival, too, since the weather was stunning, well into the morning hours.

Many of us await and celebrate the vernal equinox with as much gusto as we do Easter, only a short while later — Easter is held after the first full moon following the equinox. At our house, we have a roaring backyard fire with friends and we share meals, and tell stories and offer our plans for the warmer weather.

It is the time of the year when the night and day are shared equally — a symmetrical split of light and dark. Or in less metaphysical terms: that’s 12 hours of sunlight. There’s no mistaking it. It is a time of such palpable promise and of new beginnings that, spending it with friends or family is practically a must.

Who else is going to agree to balance an egg with you? There is a belief that because of the literal balance of night and dark, somehow, the cosmic balance makes it possible for us to balance eggs on their tops. While this is largely unfounded, scientifically speaking, there is a sense of empowerment that comes with lengthened days. More light means more activity: longer walks, greener leaves, warmer water. All good stuff, right?

The folkloric practice of balancing eggs has its origins in China. The egg certainly fits with spring’s fecundity theme, while the similar phenomena of balancing a broom on its bristles seems fitting with the urge to spring clean.

Everywhere, people are busy doing: neighbours are pushing sand away from their driveways into the streets; children are making dams with the rushing water and piles of mud. Windows are open, lines are hung out, and the definite shrill of the robin will fill even the darkest room.

So what does one cook for a vernal equinox celebration? According to whitesagelanding.com, this is a “stillpoint” where our bodies will be adapting to the forthcoming activity of spring. Thus, we need to gently support this change of increased movement with healthy, roasted root vegetables, winter greens, such as kale and arugula, and baked apples. Avocadoes are particularly wonderful — full of healthy monounsaturated fats, they provide an impeccable source of energy that can sustain us for longer periods.

This week, as we leave our cars parked and hop on our bikes, or strap on our runners, let’s take the time to be grateful that spring has really come and that we’ve made it through the darkest time of the year, unscathed and full of promise.

Anne Boulton is an avid gardener who lives in Sudbury. Visit her blog at www.greenboots.ca or contact her at [email protected].  

Posted by Laurel Myers