Comfort food – the words alone bring comfort. It may be macaroni and cheese, chicken and dumplings, meat and three or simply lovin’ from the oven. Whatever your comfort food is, there is something about the wintertime that makes us long for, yearn for and crave it! Maybe we’re inside too much away from the sun’s warmth or need to sooth winter blues or even just feel like nesting in our own abodes that make this time of year the time for comfort food. These foods feed our souls as well as bellies and help us make it through another long winter.
This winter has been mild, pleasant, and, I might say, quite enjoyable for this Farmer. I must confess, it is my second favorite season – I love seeing the lines of the limbs against the winter blue sky, the rye grass beneath the gray pecan groves, the deep shadows of thick pinelands, and the general thought of a time for rest before the high buzz of the coming vernal equinox.
Speaking of the latter, spring-like temps have abounded this winter in my neck of the woods, my appetite, though, still turns towards the foodstuffs of cold winter days. Chilies, soups, stews (this dish notwithstanding) have been on my plate and on all those, too, who have supped with me this season. I love making a big pot or pan of something that will feed me for days as well as my staff, family and friends – when you make this dish, all three will surely be in tow!
It is the time of year when the spring fiddlehead foragers return to our store to sell us chanterelle mushrooms packed into rounded over Tupperware containers. It is an exceptional year for chanterelle mushrooms because it has rained a lot in Maine this summer and that make them grow large, luscious and most abundant.
Chocolate, almonds, and marshmallows are one of my all time favorite combinations. Thus, I love, love, love a “rocky road” anything. My kids also love this combo. As well as anything with caramel, blueberry muffins, a fruit tart, any kind of cookie and s’more. S’mores = Summer. They could care less if it is made over a camp fire or on the stove. It is the all time favorite summer dessert and I am embarrassed to say that they eat way more than I care to admit.
I do my marketing on Friday’s. Sunday’s I load up on fruits and veggies at a local farmers market. By the time Saturday roles around, whatever is left in my vegetable bin isn’t so pretty. Inevitably, these items end up in a soup or a salsa or something random.
Who doesn't love crispy fried shrimp? It's such a quick and easy meal to throw together. I always keep a bag of frozen shrimp in my freezer, which makes serving this that much simpler.