Spring has official rolled in. The garden is growing, the hens are laying, and the hay fields are growing tall and green. At the same time our annual food stores are running on low in anticipation of the coming year’s bounty. There are still plenty of items that we tend to use in lower numbers. The carbohydrate rich corn and field peas are still available in plenty, but the favorites are becoming few. We are all out of the Italian seasoned tomato sauce. The frozen broccoli is gone. All that is left of the dehydrated peppers are tiny bits of broken vegetables at the bottom of plastic baggies.
I’ve been very late in assessing what we have available as well as what needs to be pitched after a year or maybe even two years of preservation. The chickens have been eating well as I clean out the freezer a little bit at a time. Sunday it was freezer burnt corn on the cob and today it was a two year old catering pan of stuffing. I think there is a fairly large stash of frozen field peas at the bottom that I’ll be digging out next. There is a thick layer of ice at the bottom of the freezer back from when Hurricane Matthew partially thawed it during the power outage that will have to be cleaned out as well.
All this comes to mind because I paired yesterday’s dinner entree with one of the final jars of garden green beans. They are a favorite in our house and so we planted a few extra rows this spring knowing that our supply is nearly out. I don’t look forward to the weeks of picking, snapping, and canning, but I do look forward to fresh beans throughout the summer and personally canned beans throughout the coming year. They’ll go great with anything just like they went great with this salmon.
MAPLE MUSTARD SALMON
1 lb salmon
1/4 cup real maple syrup – splurge for the real stuff, it is worth it
1/4 cup stock – seafood, chicken or vegetable will work
2 tbsp dijon mustard
2 tbsp reduced sodium soy sauce
2 tbsp chopped fresh parsley
Preheat oven 425 F. In a small bowl mix together all syrup, stock, mustard, and soy sauce. Pour small amount into a small baking pan. Place salmon in pan and pour remaining sauce over fish. Bake for 20-30 minutes until cooked through. Remove from oven and allow to cool five minutes. During cooling time spoon sauce over surface of fish. Plate, garnish with parsley, and serve immediately. Enjoy.