Organic

No, this has nothing to do with sub-prime mortgages or the bank meltdown. This is about some very surly 'social' insects. I discovered wasps in our compost bin this summer. Or, more accurately, the wasps notified us that they had moved in. After my wife and I were each stung in two days I found a wasp nest in the compost bin. Given their anti-social nature and their new residence in the compost bin I couldn't use toxic insecticides. So I did some research.

The first signs of spring are popping up across town. Irises are sprouting in the front yard and garlic is appearing in the backyard. We're still two months away from the last average frost date, but many of the hardier plants are showing new growth, swelling buds and sprouting leaves. I expect we'll still see some snow, even well past the Spring Solstice. But, that's life in the foothills of the Rocky Mountains.

This past week in the kitchen, I applied the old adage about life giving you lemons. In this case, I made limoncello and lemon curd from the Meyer Lemons that came with our Beneficial Farms CSA box. After my dark night of the soul regarding the squandered persimmon opportunities, it felt great to maximize use of something.

Ladies and gentlemen, it was all about the squash this week. How to use it, can one type be substituted for another, what can it be served with, how long does it take to cook, etc. I had a mound of butternut squash sitting in the pantry that were tumbling out every time I opened the door. Having a several pound squash land on your feet several times is an excellent inspiration for finding a good use for it.

Persimmons are very pretty. They are a lovely dusky orange color and their stems look like a blooming flower. I admired them for quite some time on my kitchen counter before I reminded myself that they were food and fresh fruit does not last forever. I pureed them after cutting out a few squishy bits and the equally lovely puree went in to the refrigerator. It came out for a spectacular batch of persimmon muffins and then went back to sit some more. By the time I was ready to use more, it was too late. The puree had been colonized and had to be pitched (at least in to the compost bin).

I start the year with a bursting refrigerator and freezer and pantry. I am very lucky. I am lucky to have money for lots of good food. However, this excess is silly. This week I'll be pulling stashes of frozen soup out of the freezer, rethinking the things in the pantry, and in general looking at what we have and wondering "what am I saving this for? A visit from the queen?"

2009 is breathing its icy breath down our necks. It was a mighty chilly Christmas holiday with either ice or slush to line your path. Again, the cook runs to the kitchen with all haste to conjure up warm and comforting food. We are taking a two week break from the weekly CSA delivery (like at Thanksgiving, even farmers get a little break) but we were sent off with an extra heavy bag to tide us over until the first week of January.

We have passed the Winter Solstice, the longest day of the year, and now are definitely pointed toward spring. However you wouldn't know that with a week of snow headed our way and a white Christmas on tap. Since the days have been grey as of late, I've been looking for light and warmth in the kitchen. Thankfully the oranges of squash, the reds of pomegranates, and the verdant greens have been helpful in that regard.

We had several lovely salads this week; salads beautiful in color and composition. They were all great but strangely unsatisfying. I can eat as many nourishing greens as I can fit on a plate and I have realized that unless they are warm, it's just not going to scratch the itch. In contrast, the baked acorn squash with the chicken fricassee last night was just great. I know I'm supposed to eat lots of greens and they are the tried and true diet food but nowadays they need to be paired with something warm.