Winter leaves slowly

It's cold outside. 23 degrees f. and a crystal clear sky. The sun isn't quite up yet but the world is a frosted landscape that smirks – 'winter ain't done yet.' With a forecast of possible snow this weekend, I'll just keep my garden plans on hold for a while longer. The seeds arrived from Abundant Life Seeds and I have garden beds to till. I have rabbit fencing to put up and perennials to transplant. I'm feeling patient this year or perhaps I'm simply unwilling to tear my hair out again as I felt like doing last year after that late April snow.

I'm looking forward to the season of tomatoes and cucumbers and fresh greens from the garden. Even though the markets are full of fruit and produce from Mexico south, I've made a concerted effort to eat produce that is grown only within a three state radius. I'm lucky because that boundary includes California. And still, I notice how resolute I need to be in order to turn away from Mexican asparagus or green beans and go grab another bunch of swiss chard or beets. It is much easier at the fish counter as I look at the dull 'previously frozen' salmon and pick out some delicate fresh dover sole fillets.

Shifting my eating habits to appreciate the seasons isn't always one hundred percent successful. I feel better knowing that I am trying. I like knowing that I've found new recipes and new favorites in the produce aisle that support eating seasonally. I am appreciating the art of looking forward to something as opposed to the instant gratification shopping I have done in the past. I've begun to crave spinach salads with beets and goat cheese or sautéed kale with garlic, wine and some lemon juice. And as summer rolls around I'll savor my summer favorites all the more.

It is thirteen days to the equinox. Winter still rules this part of the world and spring will come soon enough.

 

Spinach salad with Chevre and Beets

Spinach leaves
two beets – roasted for ½ hr. in the oven, covered with foil
goat cheese
red onion to taste, sliced paper thin
a handful of dried cranberries

Cut beets up into bite size pieces, assemble salad. Dress salad with favorite balsamic dressing or simply olive oil and vinegar. My favorite vinegar – Pelindaba lavender infused vinegar