We have roasted and boiled, pickled and pureed, shaved and grated, slivered and sliced. Gratins, mashes, salads, and eaten out of hand. We have done everything we can with winter root vegetables.
We have been good and patient. We grab our vegetables every week from the farmers’ market, with the occasional foray to PCC or a local store for something else in season, late in the week. We would never think of eating corn or raspberries in the middle of winter. We eat what the farmers dig up and hand to us in sleet or slushy snow. We enjoy this.
But March? Oh March, you are the hardest month. In December, the first parsnips excited us. Yippee! Look, they’re back. Last week, the Chef said to me, “I don’t think I can do it. I can’t eat one more parsnip.” But we did. And still smiled as we cooked.
However, when we saw a tiny bag of miner’s lettuce last week, on the forlornly empty table of Foraged and Found, we pounced on it, even if it did cost $6. We ate it all week, trailing green stems for small salads, just so we could eat something besides a root with our dinner.
It’s hard to imagine, but asparagus is coming.
It snowed in Seattle today. We’re not done with this yet. I give it at least four weeks before all the stands at the market are back, peeping with greens.
And so, we trudge forward, begrudgingly loving what is in front of us.
I could use some more inspiration. What are you doing with winter root vegetables?
p.s. If you need a little lift of spring, take a look at the April issue of Martha Stewart Living. There’s a big spread on living gluten-free, with three vividly photographed recipes (chocolate cake with pink frosting!), and a little piece written by…me. This was more unexpected delight than I could say. It almost makes me grateful for parsnips again.