Sprouts and Roots
A pot of enchilada sauce made with tomatoes I picked up from the farmer’s market and canned in my kitchen with vegetables from the supermarket. A bowl of zucchini from a green baseball bat rescued from the garden, shredded and frozen (great for using in bread, cake, lasagna, stuffing my enchiladas).
We are lucky to have Maine grown grains, beans, eggs, milk, cheese and other locally made foods that can be found even when nothing is growing outside. The weather here has felt on the cusp of spring, but I know it has been a deceptively mild winter. I’m sure we still have weeks until anything green begins to sprout from the ground. Still, its the beginning of that time for thinking about when the frozen ground will thaw and the time for planting and harvesting will begin again.
I have received a number of seed catalogs in the mail but this year I am putting them aside. Its not that I don’t want to plant another garden, but instead of starting seeds for planting this spring, we are preparing to pull up our roots. Not pull up entirely, I think our roots will always be here. We’re just testing other soils for a while though I plan to come back to Maine to plant many more gardens. We are collecting boxes and will be moving out of our apartment in a little less than a month. This makes for a crazy time as we pack up and prepare for several weeks of travel. After traveling we will return to Maine for a couple of months before we move to the Mid-West, where Ray has taken a job.
What are your favorite local foods this time of year?