Here in Maine, asparagus is one of the most highly anticipated vegetables each and every spring. Emerging from the soil around mid-May, these snappy green stalks make their way into our meals in a variety of ways.
This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to justify making a fire. 44 North French Press lead to family time and a quick egg breakfast with the most amazing loaf of spelt bread baked in a wood fired oven by Tinder Hearth Bakery in Brooksville, Maine.
Apparently, there's hundreds of ways to prepare eggs yet, it wasn't until about a month ago that I discovered the soy cured egg yolk. A friend tagged me in a photo on Instagram and I felt a sudden curiosity towards this particular technique. With an array of work, travels, and the holidays, I put this experiment on hold until the new year.
When winter hits Maine, hot chocolate is a must. After spending a few hours snowshoeing or sledding with my boy, nothing warms you up quite like a cup of chocolatey goodness. This recipe puts a cultural twist on a staple recipe and features an unusual pairing of roses, saffron, and chili peppers, giving it a Spanish influenced kick that will warm your body throughout.
One of my favorite vegetables to consume in the fall are brussels sprouts. Although they're seemingly just a tiny cabbage, they are a fun and versatile brassica to consume in large quantities while they last. I've been trying to grow them for years, but can't seem to get it down, so thankfully there are plenty of local farms around who get it right.
Here's a simple way to add bit of flavor to your burgers, met loaf, or stews. Za'atar is wonderful spice mixture that usually contains thyme, sesame, and sumac (a wild food I love to harvest), which adds a Middle Eastern flair to the beef. Whenever possible, I prefer to cook my burgers on an open fire, as the char from the heat adds such great flavor.