It’s that time of year again, when life is in limbo in anticipation of the sunnier months ahead—when hikes and swims will override cozying up on the couch with cocoa and a novel, when toes will stretch and sport new pinks and corals against strappy sandals.
I filed my taxes this week which, for me, truly marks the dawning of spring. While we still have a few days to go until the official kick-off to six months of kinder weather, I’ve decided to do some indoor weeding. There’s nothing that clears my head like organizing drawers and cabinets, finding treasures and releasing burdens.
Aaahhh.
Today I’m tackling my stationery drawer. When comes the kitchen, you ask? Well, since I spend so much time in there, it tends to get weeded out and scrubbed pretty regularly, although a clean sweep through my cabinets could come in handy right about now.
It’s been a while since I’ve written, and I attribute that to many things going on in my life, as well as this purgatorial time of year. I’m still sifting through my winter life, getting it ready for spring. But, until the local strawberries arrive in the market and I can smell their perfume from across the room, I can’t quite acknowledge the change of season.
My menus of late have included transitional produce—fruits and vegetables that carry us through until spring ripeness arrives. My refrigerator’s crisper drawer is packed with herbs, which I use to add vitality to winter menus. It’s my way of bringing some spring/summer sunshine to cold-weather produce.
Here are some combinations I’ve worked with over the past few weeks:
Poached (dried) Figs with Goat Cheese and Mint
Watercress, Meyer Lemon and Dill
Local Pink Lady Apples with Tarragon and Endive
Perhaps I will grow my own herb garden in a window box. This may be a challenge, however, given that my apartment receives indirect light. Do any of you keep herb gardens? What are your favorite varieties to grow?
I am fortunate to have a large yard. I grow lavender all over, basil, thai basil, bay which I have to bring in for the winter, rosemary, tarragon, chives, thyme - several kinds, oregano, lovage, several kinds of mint, parsley which the rabbits eat, jalapenos, cayenne, tomatoes, cucumbers, onions, garlic, carrots. There is probably more but I can’t think of it and since we have to share everything with the rabbits, of which there are hundreds, I don’t get as much as I would like. Fresh basil and garden tomatoes are heavenly. I have brought some herbs in for the winter with spotty luck. This year my bay leaf is doing well and my thai basil is also. We get very little sun or even light in winter. A grow light of some kind might work better. Since I hardly ever cook anymore I just don’t bother in winter.
Ahhh! The recipes sound lovely- any chance that you will post a few- the figs in particular sound like the pep I need while waiting for winter to end here on the East Coast…