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I still can’t stop thinking about the fact that Japan has SEVENTY TWO microseasons.

If I could name this week’s koyomi, I’d call it “maple seeds sprouting.” One by one, the helicopters dropped by my red maple come yawning out of their leafy duff, their cotyledon-arms stretching open in the warming air. Or maybe I’d call it “the flickers snicker and yip,” since the soundscape is so punctuated by their frenetic calls.

Now that the vernal equinox is upon us, you might be thinking more about eggs. Eggs aren’t just a symbol of fertility, but they’re also an emblem of resurrection, emergence and mutability — something that cannot be undone. Once a creature has hatched from its shell, the egg can never return to its uncracked state.

Or maybe you’re thinking about decorating eggs. The history of dyeing eggs to celebrate spring long predates the Christian Easter. Zoroastrians in Iran have colored eggs for the holiday Nowruz, the new year celebration observed on the spring equinox. The intricate Ukrainian art of pysanky is prehistoric, dating back to the Trypillian period 5,000-10,000 years ago.

The colors of an egg’s contents are worth celebrating, too. With the flush of new plant life this time of year, hens eating all those xanthophyll-rich sprouts and weeds are laying eggs with darker orange yolks — a distillation of pure sunshine. If you want darker yolks from your backyard chickens (or ducks, which are arguably better suited to life in the Northwest), feed them your weeds! The leaves and blossoms of a dandelion (and any slugs hitching a ride) make excellent additions to their diet.

This week’s recipe is my take on classic cacio e pepe, which I find a lot lighter (but just as satisfying) as carbonara. There’s more than one way to eat eggs in pasta! This recipe isn’t just for the birds, though — it’s also a tribute to all those egg-fortifying greens and herbs that probably need thinning. Best of all, it’s fast enough to get you back out in the garden right away. Serves 6-8

Note: Cacio e pepe is technically a Roman dish (hence the use of Pecorino Romano), but feel free to use parmesan or asiago cheese instead.

Ingredients

2 tablespoons olive oil plus more for serving

1 pound dry orzo pasta

2 teaspoons freshly ground black pepper plus more for serving

2 cups water

2 cups milk (preferably whole)

1 teaspoon fine sea salt plus more to taste

6-8 eggs (1 per person)

1 handful fresh tender herbs like parsley, chives, thyme or arugula (a mix is great), coarsely chopped

Zest from 1 lemon (optional)

1 cup finely grated Pecorino Romano cheese

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Stir-fry the dry orzo and pepper for a minute or two until lightly toasted and coated in oil, then add the water, milk and salt. Bring to a boil, then reduce the heat to medium-low and simmer, stirring often enough to prevent the pasta from sticking to the bottom of the pot. Cook until the orzo is al dente and most of the liquid has been absorbed, about 8-10 minutes.
2. Remove the pot from the heat and add the herbs, lemon zest (if using) and cheese. Stir until the cheese is melted and the sauce is creamy and evenly distributed. Taste and add salt.
3. While the pasta is cooking, bring another pot of water to a boil, then lower the eggs into the water with a slotted spoon. If you keep your eggs on the counter like I (and most Europeans) do, set the timer for 6 minutes; if you keep your eggs in the fridge (like most Americans) set the timer for 6 ½ minutes. Immediately move the boiled eggs from the boiling water to a boil of ice water to stop the cooking, then peel them as soon as they’ve cooled enough to handle.
4. Serve the orzo with halved eggs, a drizzle of olive oil, and another crack of pepper.

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News Source : https://www.opb.org/article/2026/03/20/superabundant-recipe-orzo-cacio-pepe-egg-equinox/