Spring Cleaning

Those pesky, forgetful squirrels.  Every Spring, I am surprised when plants bloom in unexpected places, moved to new locations by squirrels that intend to enjoy them as Winter food, but overlook the hidden treats.  When blossoms appear far from areas I planted, I blame squirrels, but when I discover hidden foods in freezers and pantry shelves, there is no one to blame but myself.

A lone daffodil blooms where a squirrel planted the bulb

Spring cleaning at the farm includes jobs like removing wire cages where they supported last summer's tomatoes and peppers, pulling up metal and wood stakes and setting fires to burn dried weeds and brush from fields.

Burning weeds, brush and broken stakes adds soil nutrients

We also clean and rehang Purple Martin houses and the reward for that last task is seeing excited scouts arrive to inspect the homes.  On March 25th, Good Friday, the first bird appeared at Heart & Sole, chattering excitedly and peering into the gourds.  Hopefully, they met with his approval and he will bring the rest of the family to join him in the near future.  While this first Martin was a bit skittish, by the end of the season, the birds are used to our presence and allow us to stand under the gourds and photograph them.

Last Year's Purple Martin Group

Back at home, spring cleaning tasks are a different sort of work.  With Winter bowing to Spring's arrival, backyard gardens, farms and farmer's markets will soon yield fresh food for the dinner table.  While cutting the season's first asparagus spears, I realized it was time to take inventory of preserved harvests in freezers, refrigerators and pantry shelves and make a concerted effort to use as much as possible to make room for this year's bounty. 

A bounty of roasted tomato sauce, preserved last summer

After discovering a treasure trove of roasted tomato sauce, pickled eggplant, dried tomatoes, roasted peppers and other ingredients, I decided to combine as many of these foods as possible into a "Spring Cleaning" dish.  Perhaps not one a squirrel would enjoy, but it certainly is a delicious way to make room for Summer's bounty.

Roast fresh tomatoes with onion, garlic, peppers & herbs, then freeze

Spring Cleaning Puttanesca Sauce
*Although this Italian sauce's origins are murky, one widely circulated story is that prostitutes would place simmering pots of this fragrant sauce near their establishment's windows, in order to lure male customers.  Another source gives credit to a restaurant owner who was told to make "any kind of garbage" for hungry guests.  Regardless of its beginnings, there are no rules for combining ingredients in this sauce; if it is something you like, add it.  With tomato base and a good balance of salty, your results will be delicious. Serve over pasta or rice, along with crusty bread for a hearty meal.

2 cups roasted tomato sauce with onion and garlic
1/4 cup pickled eggplant (for recipe, see Eggplant) 
1/4 cup dried tomatoes, chopped
1/4 - 1/2 cup roasted peppers, chopped
1-2 tablespoons capers
1/4 cup Kalamata olives, roughly chopped 
Oregano, dried or fresh, salt and pepper to taste

Combine and simmer all ingredients in a medium pot over low heat until fragrant and bubbly.  Optional: top with grated Parmesan or Pecorino Romano cheese.