Happy Easter!
We’ve had plenty of non-springtime weather around here (aren’t you tired of hearing that from me, yet? I’m tired of seeing it!), and lots of roofs have been shoveled.
My in-law’s dog, Shasta.
Meanwhile, we’ve had plenty of local ingredients in each of our meals, and we’ve been keeping busy maple sugaring.
Our most local meal this fortnight has been a Rock Farm steak that we grilled and served with green beans from the freezer (roasted) and the last of the NH potatoes.
I still have some beans and summer squash left in the freezer, and I came across some peppers, too, which I used in these chicken tacos/tostadas.
I used store-bought corn tortillas and fried them myself (we only had a couple of taco shells, the rest became tostadas because I got tired of making them into shells!).
These included chicken leftover from a roasted Rock Farm bird, frozen peppers, homemade taco seasoning and Cabot cheese. We’ve got four birds left in the freezer.
Grocery stores have started featuring asparagus, and I’ve caved a few times. It’s like the oranges…at least it’s kind of in season, yes?! We enjoyed asparagus with a grilled Rock Farm ham steak and homemade biscuits.
Finally, last night, we grilled hamburgers. This is a totally local burger (market-made buns, Rock Farm beef, homemade, summer pickles):
This is a local burger with decidedly unlocal accoutrement:
But grilling burgers, eating barbeque chips and enjoying asparagus made us feel like spring might just be close at hand.
Best wishes for peace and sun to all!
