Leviticus 26:4 I will send you rain in its season, and the ground will yield its crops and the trees their fruit.
Well April flew by. I never got to my dandilion recipe, but I will soon. I never used the wild onions. But May is here, and things will be in season soon. May is the month most farmer’s markets up. Your green spring vegetable will be popping up. You will finally have soemthing besides perserved food and root veggies if you only eat local.
So what is in season in Pennsylvania
Fresh, tender spring greens are the first signs that the lighter dishes of spring are on their way (and that hearty winter eating is coming to an end). LET THE SALADS BEGIN! Spring vegetables are not good preserved unless you consider drying herbs.
Proverbs 20:4 Sluggards do not plow in season; so at harvest time they look but find nothing.
I have procrastinated so bad on documenting my kitchen adventures! Even if I would have started in January I would have so many more things on record. I received a pressure canner in january and it has been put to good use already many times. I won a few contests for the “Urban Farm Challenge” I am in. I went to a local festival and got fresh maple syrup and stone ground local grains. I learned how to make no knead “5 minute” bread. I learned how to make a sourdough starter and make fluffy, healthy bread with no yeast. I learned how to make cheese (Yes cheese!). I learned how to make yogurt and yogurt cheese. I made from scratch pasta. I made my first pasta sauce from canned tomatoes from last summer. I canned pinto beans, black beans, ham and bean soup, beef broth, chicken stock, ham broth, zuppa tuscana, corn chowder, and chili. I created a compost bin from a trash can. I started my seeds for my garden this summer. So I wish I hadn’t been lazy, and started this blog many months ago. However, I can’t change time. So, I may bring up some of those past items and blog about them. I am hoping to post some recipes using the things I canned. Here is an example my newest creation I made this last week and it was delicious! Sorry the pictures arent the best; I wasn’t thinking blog when I took them.
1 pint jar pinto beans
1 pint jar ham broth
1 pint jar corn (or 1 can or equivelent frozen)
1 red pepper (or orange – or some of each)
3-4 green onions
Empty the contents of the ham broth, pinto beans (drained), and corn (drained) into a pan. Bring to a boil. Add red peppers and green onions. Season to taste. Reduce heat and simmer until broth gets thicker and peppers are tender. My two year old like this also. It had a bit of a southwestern fair to it. In the future I would like to get some of those blue fingerling potatoes and truly have rainbow beans (red pepper, orange pepper, yellow corn, green onion, blue potato)Canned corn is in the picture, but I used frozen corn from last summer. It was the last of my summer corn so I had to put the can in the picture – that’s why its hiding!
Genesis 1:29 Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.
Welcome to Food in Season! It is April, and here is Western Pennsylvania we are just starting our seeds. May will bring the first of the farm vegetables, but dont think there is nothing you can do about earting locally!
Maybe you are still working on foods you preserved last fall. Maybe you are lucky enough to have a root cellar and are working on your stored winter veggies. Maybe you have a green house. But if you have none of those things, and want to start eating local now you have come to the right place! Growing right in my yard are three usable things.
I am still in the learning process of eating local so there may be many more available wild foods. Ramps and morel mushrooms grow around this time of the year, but I have not found any yet. Throughout the month I will feature recipes for these wild items as we wait for our plants to grow!