Wednesday, April 7, 2010

spring greens

since moving back to wisconsin, we have made it a point to eat locally produced food as much as we can, even through the winter.  this past month i have found it to be a real challenge.  i've grown tired of all the roasts and stews that we ate through the winter, lots of potatoes, onions, carrots, squash, canned and frozen goods, and trying to come up with new ways to use them, arrgh,  but now the spring greens have started popping up!  an amish family that we know have a greenhouse and have had spinach most of the winter, which has been a wonderful treat, but now the salad greens are ready.  what a welcome relief, and to top things off, the watercress is also ready.  tonights meal was a nice change of pace, potato and watercress soup from the cookbook From Asparagus to Zucchini:  A Guide to Cooking Farm-Fresh Seasonal Produce,
a salad and homemade bread (which is a staple anytime of the year.)  i'm looking forward to more of springs treats, morels and asparagus!

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