One of my favorite qualities of cast iron pans is the ability to cook on the stove top then easily transfer into the oven for the remainder of the cooking time. The recipe below shows how easily one can create a nourishing meal using fresh, seasonal recipes, with ingredients found from local sources. After a few minutes on the burner, the pan is transferred in the oven to slowly cook the potatoes and fresh sausage.
When I moved to Maine over 3 years ago, I was quickly put in my place when I tried to start my garden in April. In fact, my father-in-law laughed when I began sowing seeds indoors in early February. Little did I know that frost can show up as late as mid May. So I went down to the local feed store and chatted with some of the old timers there. I learned that most start their garden on June 1st.