We are so on the same wavelength as I've been pondering the transition into late winter. Just this morning, I had A Talk with myself about how it's time to pull myself out of my hibernation funk and get my you know what together.
It's cold here well into April but late winter/early spring is a much different energy and what I do in the kitchen reflects that. Like your cranberries, the transition for me is when I use the last of the farmer's market squash. Not much local produce available this time of year so I shift into a different mindset about grocery shopping (hello, Costco bag of broccoli). As a result, I have recipes I tend to save for this time of year. I'm not quite ready to buy fresh berries and I'm still using my oven on the regular, but there is a shift. I don't want the same flavor profiles I ate in the fall and early winter. My pumpkin spice days are over until next fall!
I decided I need to start moving the summer fruits out of the freezer and made a few strawberry rhubarb pies, had me dreaming of June and pie for breakfast.😋
Thank you for writing about this. Being in Minnesota, this time of year can be a drag. I also love winter and our four seasons, but February/March are the hardest times for me for exactly the reasons you stated. Some new ideas for right now are very welcome. I love that you found the goldenrod from last summer and made some remedies with it. I will have to try goldenrod tea sometime as that is one I’ve never made into tea.
We are so on the same wavelength as I've been pondering the transition into late winter. Just this morning, I had A Talk with myself about how it's time to pull myself out of my hibernation funk and get my you know what together.
It's cold here well into April but late winter/early spring is a much different energy and what I do in the kitchen reflects that. Like your cranberries, the transition for me is when I use the last of the farmer's market squash. Not much local produce available this time of year so I shift into a different mindset about grocery shopping (hello, Costco bag of broccoli). As a result, I have recipes I tend to save for this time of year. I'm not quite ready to buy fresh berries and I'm still using my oven on the regular, but there is a shift. I don't want the same flavor profiles I ate in the fall and early winter. My pumpkin spice days are over until next fall!
Sounds like we are on the same page right now! Would love to hear what recipes you're looking forward to making.
Are these the same as your first photo?? Could these be just very yellow Cedar Waxwings???
OH, yes!!
i think my son may have been messing with the saturation on these photos a leeeetle much :)
Cedar waxwings is what I think too. They’re beautiful birds!
I think so!
Loved reading this, Meagan! And the picture Jacob took is beautiful and so cool!
I decided I need to start moving the summer fruits out of the freezer and made a few strawberry rhubarb pies, had me dreaming of June and pie for breakfast.😋
Thank you for writing about this. Being in Minnesota, this time of year can be a drag. I also love winter and our four seasons, but February/March are the hardest times for me for exactly the reasons you stated. Some new ideas for right now are very welcome. I love that you found the goldenrod from last summer and made some remedies with it. I will have to try goldenrod tea sometime as that is one I’ve never made into tea.
I ordered chicks!! For… June :)
MUCH better timing. What kind did you get?