This afternoon I wandered around my tiny yards, both front and back, looking for signs of spring. Although there are still small piles of snow here and there, and although it may snow again tonight or tomorrow, the signs that the wheel is turning to spring are everywhere. In the front yard, the crocuses are poking the first of their dark green foliage out of the ground, noticeable because they’re the only spots of green in otherwise unrelenting brown. In the back, the daffodils are doing the same, but what truly delighted me was discovering the tiny, bright green leaves of the cowslips I planted last year. I worried they wouldn’t come back this year, but it turns out I worried for nothing. I can’t wait to see their graceful yellow flowers blooming this spring.
I also rummaged around in the vegetable garden and pulled out two handfuls of Paris market carrots that made it through the winter. Though my larder is kept fully stocked all year long and I don’t have to rely on what I grow in the summer to see me through winter, there’s something about harvesting the end of last year’s garden in the tail end of winter that makes me feel connected to the past. Today I’ll roast these little jewels with some olive oil and sea salt, and celebrate making it through another winter with spring just in sight.
I haven’t done one of these in a very, very long time. Every Tuesday I mean to do it and somehow don’t, but this week is the week!
Ten on Tuesday: 10 Reasons Why I Am Ready for Winter To Be OVER
This stew is one of my go-to recipes every winter. It’s easy, delicious, and filling, and is a special delight on a cold day. Leftovers are even better the next day and it freezes well for easy meals later on.
I say “recipe,” but it’s not so much a recipe as a process. The ingredients change depending on what I have on hand. Sometimes I use pork instead of beef, sometimes sweet potatoes instead of potatoes. Though if you make that change I recommend not using the carrots. Sweet potatoes, beer, and carrots all together make it a little too sweet.