February Menu 1884.
Still waiting for the farmers market to usher in spring vegetables. And waiting… My favorite vendor said that the farm won’t have new produce crops until mid-March. Alas, we make do with dandelion greens for salads, parsley, and the ever optimistic seasonal citrus. At some point, I’m going to cover the many uses of lemons.
Of course, I count my blessings daily for living in temperate climes and missing the winter cold fronts from this past week.
If you live where there is winter, know that I was thinking of you!
This month’s menu comes from the Franco-American Cookery Book; Or, how to live well and eat wisely every day of the year. I love this particular cookbook because every day of the year has a menu (a.k.a. bill of fare) along with the recipes for said menu immediately following. You can see how the menus shift with the season. For example, today’s menu features turnips, salmon, veal, potatoes, string beans, coleslaw (a.k.a., Coldslaw), and apple cake.
Not sure where they would have gotten the string beans in the middle of winter, but the rest sounds delicious! They could be pickled green beans.
What seasonal dishes are you making?