Eating Local In Spring - When Local Veggies Are A Little Harder To Find
Updated: May 16, 2019
What have I been up to you ask? Well I do have to admit there has been a few wonderfully lazy evenings and weekends spent with family and friends. I feel like I'm playing catch-up on my social time - it's exciting to hangout with what feels like long lost friends again. Of course these little chats are always accompanied with some delicious foods and local brews (teas, kombucha, beer, wine...).
It's getting harder and harder to maintain a local diet. We often think of spring as a time of growth and rejuvenation, with greens sprouting, blooms blossoming and the landscape turning from a dull grey, brownish red to brilliant colours. However, the realities of our maritime spring is a lot of mud and odd smells more so than luscious fields of green. The cellars' reserves are also starting to look drab. To help us through these cold, wet spring days, I've often resorted to making delicious stews and soups. It's a great way to use up those older root vegetables all the while tickling your taste buds!
Other than trying to be a little more of a social bug, this little farmer has been seeding, cleaning and scheming up a storm! Tomatoes, peppers, eggplants, herbs, lettuce and beets are nice and cozy in my prophouse on the heat tables. Some of which have already germinated! It seems like the barn is always a disaster after the winter, but nothing a good ol' spring cleaning can't fix. Ah, the lightness you get after doing some deep decluttering! And then there's scheming...my favourite part! Brainstorming new ideas, thinking up new ways of doing things and dreaming with my favourite farmer friends! Oh I can't wait to share with you what we have planned this year...it's going to be great!