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I find the month of March to be one of the most challenging times of the year to cook and eat. The late winter season is hard because by March 1st, all the food magazine covers are flashing bright photographs of spring meals. Asparagus, strawberries and peas teasing our tastebuds and yet, as I look around our region and our farm I know better than to let those magazine covers get the best of me. We are still months away from enjoying our first spear of asparagus and even longer before that big ripe and juicy strawberry of the season. I sort of want to give a giant middle finger to those magazine covers because they’re so unrealistic for the majority of the country. But the thing I love most about local and seasonal eating is this- it’s fleeting and it makes you appreciate what you’ve got while you’ve got access to it. I know we’ve still got a few more pot roast and borsch nights ahead of us, but I also know that when I bite into my first radish of the season or make myself a giant fresh salad, that I might just shed a tear out of pure happiness and pleasure.

This meal right here is what I like to call a “transitional” meal. It’s a hearty winter meal but it has bright notes freshness thanks to a zesty kale chimichurri. The kale at the farm has overwintered beautifully and though I did make and freeze a TON of traditional parsley chimichurri (which would also be lovely here) I wanted to play around with the fresh kale and hold onto my freezer stash for a while longer.

This meal is pretty hands off once you have your chimichurri made and pork prepped. Once that’s taken care of it’s a walk away for hours kind of meal. However, the smells from your kitchen will keep you coming inside often just to inhale the pure deliciousness.

I hope this meal will help you transition slowly to the lighter, brighter and tasty season ahead. The leftovers are great served on top of sourdough toast and if you want to get fancy you can shred some mozzarella cheese on top and broil your toast for a few minutes. Then top with more chimichurri. That’s what we did for lunch and it was divine.

Cheers from Tumbleweed Farm.