On cold, cloudy days like this, I like to go down into our basement and look at the rows of shallot braids. It's reassuring to know we'll still have some solid veggies for the first few weeks of CSA shares, regardless of unpredictable spring weather.
The potatoes prefer cooler, moister storage, so they spend the winter in the barn, insulated by hay bales. We have eaten all of the Yukon Golds and most of the Chieftain Reds; luckily we still have several hundred pounds of our favorites, the French Fingerlings, to see us through the spring.
Tonight John is making hamburgers and French Fingerling French Fries; Antonia is sauteing shallots and garlic for a cream sauce, seasoned with dried celery leaf from last summer, to go with fresh broccoli from the greenhouse.
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