New season on it’s way- Picking out seeds for Spring!

As a chef that is always focused on what’s in season and grown locally I start get a little stir crazy this time of the year.  There only so many times you can cook a rutabega or cauliflower before you start to look for something new.   Finally that time is almost here.

Yesterday I had a great lunch up at Millstone farm in Wilton.  I met with the farmer, the owners and a  couple of other chefs.  Other than the killer snacks (Millstones maple syrup, lardo from Bill at Napa,  some Schoolhouse quiche, and salad from Adam at Barcelona)  we started colaborating on the seeds that will be bought and planted for the new season.  There are so many good ideas from the group, catmint, red okra, pole beans, chamomile on top of all the tomatoes.

Soon we should be getting the first of the Spring staples ramps, fiddle heads, radishes, then morels, peas and favas.  I am really looking forward tho the delicate, light flavors that will be arriving soon.

 

http://millstonefarm.org/index.html

The Wilton growing season is slowing down

As the weather turns we are now wrapping up the season for produce in New England.  We’ve got somewhere between 10-20 gallons of pickled vegetables to last us a while.   We are still using as mush local foodstuffs as possible Lamb, and eggs, kale, squash, beets, swiss chard, oysters, and fish… oh yeah Annie Farrell called me from her cell to tell me she was at the butcher with 30 live chickens… hopefully we can get a few of those.  But other than animals and milk and cheese it is going to be slim pickings soon.  We will stay with the seasons but with have to broaden our borders to the warmer climates of Florida and California., i.e. Florida for oranges, cranberries from RI, etc..

This a photo of Laura clearing the field up at Millstone.  

 

Clearing it out!