Stowe Mountain Lodge Blog
The historic cycle of the seasons is incredible. It has inspired artists, musicians, writers and chefs for centuries. Spring is my favorite season to be in the kitchen cooking, especially in Vermont at Stowe Mountain Lodge.
Here in Stowe, the cold weather is still outside and the snow continues to fall, but my spirits are lifted by the lengthening of the days and the anticipation of the spring ingredients that are fast approaching.
Fresh peas, asparagus, carrots, apricots, lemons, salmon and rabbit are a welcome sight from the cold winter months. We can now buy all of these ingredients year round so it may sound aloof for me to be so excited about being able to use them, but when you start cooking seasonally, you gain more appreciation of these culinary treasures.
Food isn’t just about cooking. It’s also about appreciating the raw ingredients of the season. In New England, the arrival of the fiddlehead ferns, which grow along mossy stream banks is the sign that spring has surly come. Maple syrup, the sweet nectar of our Vermont trees, runs in the spring. Cold, cold nights and warmer days produce the most sap; that is why all of the sugar houses in Vermont are waiting for those warm days to start making that sweet syrup. Fishing season opens in April, time to get out the fly rod and waste a few hours soaking up some sunshine.
I think that this passage by William Peter Blatty says it wonderfully, “We always mourn the blossoms of May because they are to wither; but we know that May is one day to have its revenge upon November, by the revolution of that solemn circle which never stops-which teaches us in our height of hope, ever to be sober, and in our depth of desolation never to despair.”
Most farmers would agree with Mr. Blatty, time to dig out our raised beds and till up the goodNorth Countryearth. We have seeds to sow and recipes to dust off, spring is coming-I can taste it.