http://chezannies.blogspot.com/2010/02/announcing-grow-your-own-39.html

John, indeed. Small turnips are quite delicious raw: they don’t have the fire or bilious stench that big ones do…plus, just like everything else, the winter does tame them, converting some starches to sugars. Buckwheat flour! Yay, it’s quite a bonus; glad you stock up. It adds such a sweet/nutty flavor to them.

Brett, flatbreads, world-wide, are an amazingly fun way to tuck away leftovers, or just plain eat. Tortillas, dosas, injera…the list goes on and on and on. They are quite fun if you want to cook and simply NEED to finish off whatever’s in the fridge; makes the meal seem special or something. And pasties: be still my Michigan heart! half my family hails from the UP. And indeed the sun IS stronger: it has the strength to melt snow now, and the ground, too: mud season will soon be upon us, well, until this last snow storm melts, that is…

Aw Karen thanks. Considering I am trying to keep it really simple, I am glad I can still inspire even the pros like yourself. I would be quite happy to have a cheese CSA though! cheddar? mmm. (I suppose soon enough I will be my own cheese source, but it seems so much easier to just order it, that’s my fear talking)

MC, how fun: garbanzo pancakes! I made some recently as a trial for someone who’s all of a sudden dairy/wheat intolerant: they were rather tasty. And rice crepes! I haven’t used my grain grinder for rice yet but now you have ME thinking. I love warm rice cereal.

I scored some crepes recently, courtesy of our latest guest cook. She made vanilla bean-infused crepes for a dessert and we got to take some home after taping the show. I filled them with the last of the raw milk cheddar from our summer CSA, then served them with apples sauteed in butter and a bit of maple syrup (both from the CSA as well) and some breakfast saugages from our meat CSA. Scrumptious.

Crepes are a favorite of ours, too, though we don’t make them often enough. Our most favorite is probably buckwheat crepes filled with melted leeks, cream, and gruyere. Wrapping things up in crepes or pastry is a great way to make root veg more interesting come February–for us last night it was pasties filled with leftover lamb, squash, carrots, leeks, turnips and potatoes all from our garden, some onions and garlic cellared from the farmers’ market.

The afternoon sun is much stronger now, when we see it (snowing here now…). Spring is on the way. Cheers~ Brett