Winter's Passing

Much as I love the lengthening and warming days of spring, I feel a pang for the end of winter.  I'm never quite ready for the restfulness to end.  Spring just happens all of a sudden and we're done with the sleds and skates and mittens and racing headlong into summer projects, gardening, building, making hay while the sun shines.

Not that this winter was uneventful by any means.  Our growing baby has put a fresh outlook on things, inspiring a trip to Disney World that took us all by surprise.  I'm still not sure whose idea that was, but all of a sudden it made sense to get away with our two children for a family trip they will always remember.  And just weeks before that, my sister gave birth to a gorgeous baby girl, an inspiring event that I got to witness and that has certainly enhanced my already-strong feelings about labour and birth and the awe-inspiring power of women.

 Certainly I feel my own focus narrowing, taking care of the essentials of work and family and mostly just listening to my body's natural inclination to rest and let some things go.  It is gut-wrenching to the ambitious woman to admit that she can't do everything all at one time.  The exhilarating feeling I had in my twenties of building and growing a business while nursing two babies has given way to the realization that I can't and don't want to push the limits of my sanity anymore!  I'm not sure what that means for this blog or many of the other projects that may just simmer on the back burner for the next while.  

That doesn't mean I wasn't totally excited over two phone calls at the restaurant this week: one announcing that Den Haan's had ripe hothouse tomatoes for sale and the other that Waxwing Farm had just harvested spinach, arugula and tiny leaves of kale.  Here's a salad that can be made almost entirely with local ingredients during a Nova Scotian March.

This time last year: Union Street Salsa

Arugula, Beet and Pecan Salad 

3 medium Beets

1 small clove Garlic, minced
1/2 teaspoon Salt
2 tablespoons Cider Vinegar
1/4 cup Walnut or Olive Oil
1 tablespoon Honey
1 teaspoon Dijon-style mustard
freshly ground Pepper

1/4 lb. Arugula
1/2 cup crumbled Feta Cheese (Holmestead is excellent)
1/2 cup toasted Pecans (optional)

First, deal with your beets.  Quarter them without peeling and place in a pot, then cover with cold water and bring to a boil.  Reduce to simmer and cook until tender, about 45 minutes to an hour.  Or just wrap them in foil and toss them in the oven for a couple hours if you are baking something already.  When they are tender, let cool, then slip off the peels and cut the beets into thin wedges.  Meanwhile, make the dressing: whisk the salt, garlic, cider vinegar, oil, honey and mustard together in a bowl large enough to hold the beets.  Grind in some pepper and stir in the beet wedges.
Arrange the arugula leaves on a large platter, then scatter the beets on top, leaving the remaining dressing in the bowl.   Sprinkle with the feta and optional pecans, then drizzle with the remaining dressing.

Asparagus and Arugula

It seems perfect for me that the beginning of this blog is also the beginning of the fresh local eating season.....spring has exploded around us! My asparagus has been bitten back by frost a couple times this spring, but has produced enough to have several meals of it already. I've noticed that local Vermeulen Farms Asparagus is available in the grocery stores and looks gorgeous. There may be many fancy ways to prepare it, but the simplest and tastiest is the following:

Roasted Asparagus (maybe 4-6 servings, or enough for 2 Asparagus Lovers)

2 lb Asparagus
2 T. Olive Oil
1/2 t. Salt

Preheat your oven to 400. Wash the asparagus and break off the bottom of each stalk (usually it breaks at just the right point where the toughness ends). Spread it out on a cookie sheet and drizzle the olive oil over it. Use your hands to rub the oil evenly over, especially the tips. Sprinkle with salt and roast for about 20 minutes, until the largest stalks are just about tender and have started to brown. You be the judge, start checking after 10 minutes and decide how you like them. A healthy squeeze of lemon is nice if you have it!

We've also been enjoying greens from Taproot Farm in Port Williams both at home and at the Cafe. I've known Taproot's Patricia Bishop since high school and I love buying from her. If you haven't heard of her and husband Josh Oulton's Community Supported Agriculture Program (a subscription gets you a weekly year-round supply of local organically grown produce and other goodies), check out their link! Last night, one of our pasta specials featured their Arugula.

Arugula Pesto

1/2 lb. Arugula (Patricia's was beautiful, but my arugula always has flea beetle holes. This is a perfect use for imperfect arugula)
2 cloves Garlic
1/2 C. Almonds or Sunflower seeds (toast first for more flavour if you like)
1 C. Olive Oil
1/2 t. salt or to taste
1 C. grated parmesan cheese (We use Holmestead Parmesan, made in Factorydale near Berwick)

Pulse the arugula in a food processor with the garlic and nuts until the garlic is chopped. Leave processor on and add the oil in a slow stream. Sprinkle in the cheese and salt and pulse a few times until combined.

Toss with hot pasta and chicken or shrimp if you like, or combine with equal parts sour cream and mayo for a delish veggie dip or sandwich spread! Also great as a pizza sauce.