It’s starting to be spring here in Chicago, though you wouldn’t necessarily have figured that out by Friday’s weather–we had rain, sleet, snow, AND hail, at one point or another during the day. Saturday it was cold enough that snow was dusting the rooftops a lot of the morning, even with sun shining on it, but it’s been warming up a bit since Sunday. In addition, the daffodils and hyacinths and all the other spring flowers are bursting into bloom; I sometimes think that I could watch one grow and bloom all in one day if I just sat and stared at it.
The spring farm share has started as well. The spring share is every week, and we started last week with carrots, spinach, greens, and turnips (the greens were red rain mustard greens). As you may be able to tell from that list, even though things like flowers are blooming, and trees are starting to bud, the growing things one can eat are only beginning to grow and are nowhere near producing. Two of the four items in the box were from the fall growing season–the carrots and turnips–but lasted since then, and a third item, the spinach, is hardy enough such that it’s been growing in the greenhouses most of the winter and has been included in the winter shares as well. This spinach has thick leaves; it’s not the tender baby spinach. It’s very tasty, and it’s especially good for cooking, because it doesn’t disintegrate into green mush within seconds, but it, too, is something other than the sprouty stuff we see around us. The fourth item was probably at least started in the greenhouses, and it’s also pretty hardy, I think. What this means, in part, is that eating “seasonally” doesn’t necessarily mean that one’s diet changes as soon as the weather changes.
I used the mustard greens in some chicken broth with orzo last night (I felt as though I might be fending off a cold, so I had some chicken soup), some in the mac and cheese I had for lunch today (a coworker brought lunch), and the remainder will be used as the base for chili, perhaps, as will the spinach. It was nice to add veggies to my lunches in that way, and the greens actually added a purplish tint to everything because of the red in the greens. The carrots are being consumed with the remainder of the white bean, garlic, and sage dip. The turnips got handed off to the hunter, who’s heading off turkey hunting this week and who brings a batch of gumbo and a batch of chili with him to share with his uncles. The turnips can be added to chili or gumbo without adding that brassica note that can be tiresome in mass quantities.
This weekend’s projects are to do some preparation for the coming onslaught and to use up or prepare some items. Item number one is the lemons. I still have a half a dozen lemons in the fridge, and no plans to use them, so this weekend I’ll preserve the peels and freeze the juice. The peels can be preserved in sugar (I can describe that in detail if you want) and then stored forever in the fridge, and the juice can be frozen in cubes and then just bagged, so you can take out a cube of it when you need a tablespoon or two.
Meanwhile, though, check out this article–Bittman provides great resources, and I like the way he discusses the evolution of his cooking and eating habits.