Maine is experiencing a late spring, so, while many parts of the country are enjoying seasonal ingredients like asparagus, fiddlehead ferns, nettles, peas, and ramps, we are still waiting for the finally few feet of snow to melt and the grounds to thaw. Thankfully there are many farmers who planted spinach in their greenhouses last fall and allowed this hardy green to sit back and enjoy the long cold winter.
I've recently fallen in love with preserved lemons and have been incorporating them into my meals as much as possible. If you've never had preserved lemons before, they are best described as mildly tart, but intensely lemony. As the salt draws out the tartness, it enhances the lemon flavor which combines well to traditional African or Indian meals where it is commonly used.
Yesterday I woke to the sound of my son asking for bread. Since we don't normally have bread in the house it meant he wanted me to bake a loaf of bread. When my little foodie has a request, it's not always easy to get out of it. So, I rummaged through my book of recipes and deciding to whip up a batch of sticky buns. Coincidentally, sticky buns are a celebratory spring dish and since the equinox was just a day away, it felt like the perfect time to bake up these delicious treats.