Begins July 7th
In the Minor Heat qi node Yang begins its inevitable decline, though it doesn’t feel that way – yet, as the earth is now radiating the warmth it has absorbed since the beginning of spring. This is the time for abundant growth, even as the yang of the year begins its decline we slowly march towards Fall. The weather will be hot, but still feels relatibvely mild, compared to the heat of the next Qi Node. Fruits and vegetables abound; cicadas and crickets chorus day and night. Twilight is beautiful. Fields bulge with the abundance.
The weather at this time of year, sets the tone for the remainder of the warm parts of the year. Is it to be survival at any cost (brutishness) or elegant majesty that steps down in the fullness of time (wisdom)? It is the time when many plants produce strong roots and fertile seeds. Fall harvests will depend on this qi node being mild. Mild winds can clear damp and avoid mold. Contagious diseases that “rode the hot wind” in the Summer Solstice now take root. Anxiety may crowd into dreams.
During this qi node qi is best at 1pm. Do not overexert yourself. Dress lightly, and chew well. During the day, eat two meals, rest after lunch, snacks of fruit (melon) are good on hot days. Drink green and chrysanthemum tea and in the evening enjoy a light savory soup. Modestly express your feelings – it is natural to feel a bit anxious (sudden decline of yang) – but avoid drama/anxiety. Bath before bed and go to sleep just after dark. Rest, relax, travel (vacation by sea), exercise and do not get burned by the sun. Do not work or rest directly in the sun of midday.
This recipe is the orphaned cousin of a Classic French summer salad, we replace the croutons with fried lotus root (just for fun). This salad is not just a cool and boring side dish. The greens are not the pale lettuces of the American salad so be prepared for big flavor (and some smoky bitterness), Frisee can be replaced or mixed with curly endive, escarole or red radicchio. You can even garnish this with a few mint leaves, if you have them.
1 Tb Dijon mustard
1 Tb lemon juice
1/2 tsp anchovy paste (or powdered dry anchovy) – optional
Fresh ground pepper
1/3 c extra virgin olive oil
1 medium sized fresh lotus-root, thinly sliced
3 oz bacon slices
2 Tb light sesame (or saffllower) oil
½ head of frisee
To prep dressing: Whisk first 4 ingredients in small bowl (or use blender). Slowly drizzle olive oil, continuously whisking. The dressing can be made ahead of time, covered and refrigerated. Bring it back 10 room temp however before dressing the salad.
Cooked ingredients: Cut bacon into one-inch squares. Heat heavy skillet to medium heat and cook bacon until crisp and fat is rendered. Remove from pan with slotted spoon and drain on a paper towel. Pour out all bacon fat except what clings to the warm skillet. Add 2-3 Tb of fresh sesame oil (oil should be about a quarter inch deep [safflower is okay]) and bring to high heat. Fry the sliced lotus root until it is brown and crispy. Remove to toweling. If bacon or lotus-root seems greasy or limp put it in a 400 degree F oven until it is crispy.
Finish the salad: Put washed frisee and/or curly endive in a bowl, sprinkle with bacon and lotus-root. Toss with just enough dressing to flavor and not coat the greens. Taste for seasoning. Fresh cracked black pepper may be perfect.
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