The last few days, the moment i put on my jacket, i am sweatedly overdressed. My wool coat is just too much for the insta-spring of the Okanagan, and i couldnt be happier for it. Coming home this week for my dog-sitting "vacation" before returning for ten days to Van and then moving back for good (oh--its so good), i expected to need my mitts and toque and the well-lived in longjohns of winter, perhaps a sweater under my coat, definately no skirts as i had been doning in Van...definately wrong. It is beautiful here; the only snow left is way up on those mountains, and the sun actually shone in a way that made it feel so right to be back. That this was the perfect moment for transition home.
My kitchen transition (im giggling at the rhyme here...) is a little slower to adapt. Now, even more so than ever, i am craving winter squash. I want to roast a big ol'kabocha but make it light and delicate for spring. How silly; all winter long i have waited to dig that bag of peas out of my mini-deepfreeze, hibernating as they were until i came home to devour them just in time for the next seasons harvest with spring-y flavours like new chives and parsely, ricotta cheese and poached eggs--instead, i am all about the sage. And potatos before there are new ones. Old potatos to go with old peas. To ring in the new?
Really though, i am as Spring as Spring chickens come. i live for this regrowth season, and the weather is telling me it is here, loud and proud as the robins and runoff. Chives and parsely are sprouting (at least in Van) and i crave sage?? Woodsy, strong, comforting on roasted meats sage? I have cubes of frozen parsely puree (sounds delicious, i know) in that same freezer with the peas, but freshness just wont do. It seems my cravings are also transitioning.
And really, the marraige of sweet peas and earthy sage is so lovely. So lovely, in fact, that i will probably continue to eat it in the real freshness of Spring, when peas, parsely, rhubarb, and garlic scapes are coming out of the ground not my frozen storage (the latter, not a good idea to freeze by the way; thing chewy...really chewy). With some artichokes from Van, all part of the transition...