While there is much to embrace when it comes to the winter season - hello braised winter greens, long simmering pots of chili, melt-in-your-mouth pot roasts - I would be lying if I didn’t admit that I am counting down the days until pea shoots begin to sprout, strawberry buds ripen their rosy cheeks, and the mint begins its garden takeover. That’s right, I said it, I’m ready for spring! And I suspect you are as well. When the novelty of snowy days and nights spent cuddled up by a fire has worn thin, it is only natural for our anticipation of the new season to grow - and we best be prepared! The start of a new year is a natural time for goal setting and Maggie and I have been busy sowing the seeds of season five of The Farmer & The Foodie, which is slated to begin filming in March! We have also been setting goals in our respective happy places - the garden and the kitchen - and wanted to share what we hope to accomplish, discover, and simply enjoy this year.
We’ll start on the farm first, where Maggie intends to honor the three sisters: corn, squash, and beans. She also plans to ramp up her cayenne pepper patch, which I am particularly excited to hear as these spicy peppers are used to make her fiery red pepper flakes! Seeds from this year’s crop will be saved for planting next year, creating a signifier Foxhollow cayenne with its own distinct terroir flavor! Finally, Maggie is studying methods for propagating the perennial plants in her medicinal herb garden, allowing her to share the extra plants with the greater community.
In the kitchen I am looking at ways to get out of my comfort zone. Often this takes the shape of working with a new ingredient, but this year I am focused more on the makeup of what we are eating, with a goal of cooking a vegetarian dinner at least once per week. This has encouraged me to look at ingredients I already have on hand in my pantry differently, various beans making more appearances, rice as a vehicle for new flavors, and tofu has already worked its way onto my weekly grocery list. I am also challenging my spice drawer to flex its muscles, knowing there are flavor punches a plenty to be found in the garam masala, za’atar, and various chili spices I have acquired. Finally, eating in season, celebrating what we have in abundance now - sweet potatoes - rather than what we don’t - tomatoes - is not just a goal but a daily practice I do my best to honor.
Of course these intentions will grow and take their own unique shape as we traverse the state of Kentucky, the wealth of inspiration our great Bluegrass gives to us, never short of abundant. We look forward to taking you along for the ride!