
This spring I’ve been growing mooli, a type of radish that’s used often in Asian cooking, it’s been thriving — and I’m so pleased with the results!
Harvesting it felt like such a quiet joy, and as soon as I picked a few, I knew I wanted to turn them into something special. So I made a small batch of spicy homemade pickle — something I grew up eating, and still love deeply.
For me, this whole process feels like an extension of yoga — tending to something with patience, connecting with the seasons, and using my hands with intention. Just like time on the mat, growing and preparing food can be a moving meditation.
I’ll be posting the full recipe for the pickle soon, so check back if you’re curious to try it yourself 🌿
With love, Smitha

