UPDATE: Behind-the-scenes video added to the post about The Doctors!
I’ve always said March is the hardest month here in Pennsylvania. You think it’s really going to be spring, but it’s not quite here yet. I’ve always thought the concept of Lent came from a seasonal need to conserve and fast just because nothing is really quite growing yet and all the stuff we’ve preserved for the winter is running out… Hence, March freezer madness. While my husband is obsessed with who’s going to win the Final Four (March Madness, even into April), I’m fretting about making sure we eat everything in our freezer to make room for the season ahead.
Right now, my freezer has a ragtag mix of last year’s garden and farmer’s market stuff. While the tomato sauce I made is almost gone, there are still a few jars of pesto and bags of strawberries and blueberries. Last night we ate the last bag of green beans from the time I bought a whole giant box at the end of a farmer’s market day—they were still sweet as summer and crunchy-good. This morning we are going to eat the last of the frozen strawberries with some leftover hand-whipped cream (unsweetened and organic!). The girls, all three of them, literally took turns with the hand-cranked beaters to whip some cream for fresh strawberries for Maya’s birthday. For some reason, they all think it’s fun. Who am I to argue?
I love having a big freezer. It helps me keep my family well fed all year round, with a minimum of work. Sure, it’s a little bit of work to cook and freeze, but the food is vastly superior to anything I can buy already made—although I do buy already made stuff too.
But for now, it’s strawberries and whipped cream for breakfast. And perhaps some of that lentil soup for lunch. And pesto for dinner? I’ve been saving the wild blackberry syrup for something special…maybe Easter? We’ll celebrate the end of the Lenten season with the last from the freezer. Then, we’ll all be ready for the rebirth of a whole new growing season, my favorite time of the year!