Springtime in Saskatchewan
Mar. 23, 2011 2:39 pm
Updated: Mar. 27, 2011 9:01 am
"Springtime, the only pretty ring time
Bird's sing, hey ding, a-ding-a-ding
Sweet lovers love...
-Gene Wilder as Willy Wonka, adapted from Shakespere's "It was a Lover and his Lass"
Springtime in Saskatchewan involves a lot of wating.
Waiting for the snow to melt, waiting for it to warm up,
waiting for seeds started indoors to sprout, waiting for the
latest winter storm warning to be over. I've been cooking
Spring foods lately to help make the waiting a little easier.
Last weekend I even fired up the grill, granted I was
grilling in a big sweater and my husbands winter boots and
running back and forth from the bbq to the house to keep
warm. But that smokey outdoor grilled taste was worth
On Saturday evening we had a "waiting for warm
weather" supper. I cleaned and fired up the grill after it's
long winter's nap. I made
Pepperoni Burgers with venison
Meringue Pie. Citrus and Spring are a perfect pairing. The
bright flavor of lemon evokes the feeling of new life as the
earth awakens and we all feel that itch for more activity.
Last week I used lemon to make a very springy tasting
best pancakes I've ever eaten. Maybe it's because I'm so
excited for spring, but even though it's cold out I'm not
interested in comfort food right now.
I went out hiking in the waist deep snow down by the river
and gathered willows for weaving Saturday afternoon. On
Sunday evening a few good friends came over to celebrate
the equinox. Even though the first day of Spring up here is
cold we gathered together to make wreaths and visit. We
started after the children went to bed and went well into
the evening. At about midnight we had a light meal of
spring foods. I made deviled eggs stuffed with ham and
spinach, strawberries with balsamic blood orange
reduction, and roasted asparagus. The food was delicious
and the company was even better.
To make the deviled eggs I hardboiled ten eggs, peeled
them, sliced them in half, pulled out the yolks and mashed
them with a couple tbsp of mayonnaise and a couple tbsp of
plain yogurt. I added tumeric, paprika, dijon mustard, a
touch of garlic powder, chopped ham and about half a pack
of well drained, thawed, chopped spinach. I mixed this all
together and then put it into a ziplock bag and piped the
filling back into the eggs. They turned out beautifully. The
green flecks of spinach really made them look like spring.
To make the strawberries with balsamic blood orange
reduction I cut up a bowl of fresh strawberries and set it
aside. I juiced about 5 blood oranges into a small pot and
added about 1/4 cup of balsamic vinager and a couple tbsp
of brown sugar. I brought this mixture to a boil then
reduced the heat to medium low and allowed it to simmer. I
simmered it until it had reduced by a little better than half
and had become thick and syrupy. I then poured it over the
fresh strawberries and refrigerated them until it was time
to eat. I've never eaten balsamic reduction on strawberries
before and I must say I will often now that I've had it. It is
so fresh tasting. I may even make it take to my mother's
Easter feast next month.
I'm still dreaming of digging in warm dirt but it is getting
closer. For now I've got my seedlings started and am
enjoying watching them sprout. The kids are liking this
melting weather and have been playing outside in the snow
everyday. I expect my yard will be littered with snow forts
and snow creatures before the melt is truly underway.
Spring Time Plate