Now is the time to finish off any root vegetables that may be hiding in the root cellar.
The piles of snow are disappearing around Kamloops. The nights are still cold. I’m starting to see early signs of spring in the large groups of birds that stop and frenetically feed at the GO BOX Permaculture Project before moving on to the northern breeding grounds. I’m starting to hear the morning chirping of the birds and the beginning of green grass struggling to grow on south facing slopes. Now is the time to finish off any foods that are still sitting in the root cellar. Soon the first of the early spring greens will be coming up in the cold frames. Tasty weeds such as dandelion and chickweed will bless our table.
2-3T organic butter or pastured lard
1 large cellar onion, chopped
1-2 stalks organic celery, chopped
1tsp organic caraway seeds, freshly ground (optional)
1 organic bay leaf
1tsp sea salt
1tsp organic dill weed
1-2 medium cellar carrots, chopped
2-3 large cellar beets, chopped
6-8 frozen garden Roma tomatoes, skins removed
3-4c homemade bone broth
Saute the onions, celery, carrots, sea salt and spices in the butter or lard until soft. Add the beets, bone broth and frozen tomatoes. As the tomatoes unfreeze it’s easy to remove their skins, if desired. Cover and simmer the stew until the beets are tender. Serve with kimchi or sauerkraut. Some people like borscht with sour cream or yogurt or even a tablespoon of cider vinegar or master tonic.
