Looking at this picture of our fresh tomatoes almost hurts at this time of year.
It is February, and outside the wind is whipping the trees mercilessly. The second thaw of the winter has reduced the snow pack, but it’s going to be a long time until these beauties are on my plate again.
I used our last homegrown carrots last weekend. They were purple carrots–a variety called Starburst–that I dug out of the garden in January. I put them into a curry that got slammed into the oven so I could get back to transplanting Swiss chard. Hours later, those carrots were still pretty tasty, as was the curry.
Seasonal eating has been on trend for a while now. It’s something we are encouraged to explore to benefit our health, and the health of the planet. Growing most of our own vegetables here means we’ve really embraced seasonal eating. Maybe we are embracing it just a little too much, according to certain family members.