We are in the bright part of winter - the day length has returned to over ten hours per day here in Maine, allowing plants to begin growing in sheltered locations like high tunnels and seedling greenhouse. You may see some spinach or kales here and there.
Meanwhile our pantry staples are shining through quietly - the popcorn kernals are keeping us company on movie nights, the dry beans have dried down and the long cook times are welcome on these cold nights.
We love our local potatoes both heirlooms and newer varieties. We can pick and choose the best roasters, stewers, friers, bakers, home friers...a potato for every purpose and we Mainers are wealthy in options.
Here are a few we are offering now:
German Butterball - best for roasting and baking
Keuka Gold - Roast with abandon, or add to a stew
Red Prairie - Homefry champion
Caribe - Purple skin, white flesh, use in a light cooking method like a curry
Russets - bake or fry
Cooking can help us keep the pace of these bright, late winter days, and not get over eager for spring before its time. Hold off on the asparagus till May. Don't menu fiddleheads until you are bit by the first black fly. Now is the season for other things - and if those seem sparse, use some peak season citrus to keep things exciting!
