Anyone who’s lived in the North Country knows the winters here can be challenging. I’ll be the first to admit the -30 degree Fahrenheit wind chill days and long periods of darkness were not easy for me to adjust to when my partner and I moved here seven years ago. I found myself dreaming of long sunny days, fresh foods, and humid, hot nights. But over the years, I’ve grown to appreciate the dark, cold winter and all that it offers: the slower pace of life that winter requires, the opportunity to cross country ski and snowshoe, warm nights by the wood stove, and intentional cooking.
Now, in March, as we shift from winter to spring, the transition takes some time, and I again get impatient for warmer weather. In doing so, I sometimes miss the small changes and processes our natural world is undergoing. So as a way to stay present and honor the earth reawakening during the spring transition, I look to our local foods and cooking as a ritual to celebrate these changes. March is hard on local foods. Root cellar food and freezer stocks start to dwindle before fresh produce is abundant again, but there are delicious upsides to this season as well. Maple syrup is being boiled and chickens are laying more eggs.
One recipe that is perfect for this time of year is a Sausage Egg bake. We make it for special occasions, or just because. Its main ingredients are all foods you can find locally either from stored and preserved foods or produced fresh. These ingredients include eggs, sausage, potatoes, milk, cheese, frozen spinach (or any type of dark leafy green), garlic, and onion. Mixed with spices, or maybe even a drizzle of fresh maple syrup, and baked in the oven, you now have yourself one tasty and easy dish to serve and welcome spring back to our region.
It can even be prepped the night before, refrigerated, then popped into the oven the next morning for a simple breakfast. The recipe also allows for flexibility – you can experiment with different veggies, spices, and flavors. I sometimes add in frozen peppers or dried tomatoes. You can even serve it with pickled vegetables on the side for additional flavor and color. If you have a dairy intolerance like myself you can substitute the milk and cheese with non-dairy options. Find the full recipe here. I made the sausage egg bake this past weekend and here’s how it turned out:
It was delicious and we had leftovers for a few extra meals, too. I hope you’ll join me in embracing the spring with local foods!
To find ingredients for your Sausage Egg bake, check out the GardenShare Local Food Guide. Visit the website and social media page of those producers to find their wintertime availability and hours. In addition to purchasing directly from the producers, several area stores reliably stock local products including Potsdam Food Co-op, Nature’s Storehouse, and Maple Run Emporium.
Laurel Balog is the Food System Program Assistant within the Local Foods Team. She has a background in ecology, organic agriculture, food systems, and provides logistical and planning support for Extension’s Local Food programming.