Warming the winter chill and getting “slow”
How time can fly! It’s hard to believe that spring is just around the corner. It has been an unusually cold winter, and I think all of us are ready for the warmth of spring. We are offering a couple of different ways to knock the chill off here at SpringHouse. Try the Slow Braised Lamb Shanks with roasted vegetables and rich jus. Another favorite of mine is the Cornish Hen Two Ways: Crispy Fried Breast with parsley mashed potatoes, and Braised Leg and Thigh with cauliflower gratin. We have had a good response to the menu change in the Promontory upstairs. Small, medium, and large plates are here to stay, even during the summer.
We are currently in the process of increasing the garden spot that we have behind the restaurant, with the help of some friendly ladies in the community. All of the seeds that we will be growing are heirloom seeds. Heirloom seeds are those that have not been genetically modified to fit today’s industry standard. Many of you may be unaware that we are getting ready to plant an orchard, as soon as the trees are large enough to withstand the attack of wildlife. Both the kumquat and pomegranate trees produced fruit this year! The trees will most likely be ready to permanently plant here at SpringHouse by this time next year.
Sometimes slow is good
I’m currently in the process of creating a chapter of Slow Foods USA here in Crossroads. Through this chapter of Slow Foods USA, our goal is to connect the community through food and food related events and activities. Not only does this create the opportunity to grow stronger as a community, it also helps us teach and learn the benefits of community-supported agriculture, and the lasting bonds and friendships that can be made through food.
The mission of Slow Foods USA states, “Seeking to create dramatic and lasting change in the food system, Slow Foods USA reconnects Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. We work to inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat.”
The nucleus of this chapter would be Russell Crossroads, however, the radius is only limited by members and supporters. If you would like to help in getting this started, or join once we are established, you can contact me at SpringHouse by phone at 256.215.7080, or by e-mail at rmcdaniel@russelllands.com.
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