No matter what time of the year, carrots are always welcomed into my kitchen. While their preparation changes with the seasons, their mild sweetness and crisp texture always bring a feeling of warmth and comfort to my palate.
I love a good salsa. On a hot summers day, I will happily spend spend my days enjoying a cold beer and chips & salsa! Although this is certainly a summery dish, come late February, Camille and I always start to crave more refreshing ingredients and less roots. Luckily Maine has a few hydro farms, so I can still locally source some of the necessary ingredients.
With over 100 pounds of winter squash purchased from the nearby Peacemeal Farm, I have basically forced myself to use the bounty in new and interesting ways. Butternut, delicata, buttercup, and acorn are happily being stored in my root cellar and will likely last until late March, when my appetite for squash fades away.