The spring equinox is not as 'spring-like' in Maine as it might be elsewhere. The pantry and the cellar are still in charge of our seasonal flavors. We reach even deeper into our options - to the pork cuts in the freezer, to the apple that is remarkably still in great shape or at the very least has aged well. A few pea tendrils and microgreens can keep us hopeful amidst mud season. Maple syrup shines as a fresh arrival, although this year the syrup has been sporadic, the trees are taking a gap year, responding to climate change.
This season is also known as Hunger Season. No, nothing to do with The Hunger Games, Hunger Season is more real and immediate. After a season of snow tires and heating bills and holidays, families are strapped for cash. We think of Thanksgiving as the time to donate to hunger relief, but this is the bottom-of-the-barrel season before tax returns give a seasonal boost. Consider donating to the many great organizations in Maine that are taking the edge off hunger.
Good Shepherd Food Bank | Hunger Relief | Maine Food Bank
Catholic Charities Maine | Providing Help and Creating Hope (ccmaine.org)
Maine Department of Agriculture: TEFAP - Find a local pantry and volunteer or donate food.
March Flavor profiles to celebrate and share:
Pea shoots and tendrils, potatoes begin to sweeten with late storage, particularly red potatoes, Acadian Buckwheat Ployes, Maple Syrup, Rutabaga, Turnip, Buttermilk...why buttermilk? Cows and goats are dropping calves, increasing milk supply...buttermilk is associated with March and St Patty's Day because the dairy animals are freshening....lots of creamy milk means lots of butter making means lots of available buttermilk traditionally - use it up!
