PRECARIOUS FREE LUNCH (published in Lincoln County News)

Hard to get here, but tastes good after a winter's nap. Photo: IWH

CELEBRATE SPRING

Celebrate Spring.

            Even though the turkeys have a hard time wading though the deep snow in our yard, the recent rains and ‘a bit” warmer weather have us yearning for spring.  After all, daylight saving’s time is here and that is certainly supposed to be sign of spring. The most reliable sign of spring in Maine of course is the beginning of the Maple Sugaring Season, which has just started.

            Maple sugar and syrup have been made in the Northeast since before the arrival of colonists and once were the primary source of sugar by Native American tribes. With the introduction of cane sugar, maple products have become more of a prized specialty item in the kitchen.  Whenever I visit friends and family out of state, they are eager for my offering of a jug of Maine maple syrup.

            While the methods of syrup production from maple sap have changed from wood fired evaporation to modern stainless steel evaporators, the Maine Maple Producers are found in every part of the state. The production areas range from the largest in Aroostook County to the smallest in Portland and Casco Bay area and contribute significantly to Maine economy. You can find more information at: www.mainemapleproducers.com.

It takes about 10 gallons of sap to produce 1 quart of syrup.  Maple syrup has the healthy attributes of being rich in calcium, potassium, iron, magnesium and manganese as well as containing B vitamins, niacin, biotin and folic acid. And, a tablespoon of maple syrup has only 50 calories, which is 20% calories less than corn syrup.

            Most of us love the taste of maple syrup on pancakes, waffles and French toast. But the distinctive maple flavor can also enhance sweet potatoes, baked beans or apples as well as feature prominently in such dishes as pork ribs and chicken wings together with other barbeque ingredients. Including a teaspoon of maple syrup in a vinaigrette for a salad featuring grapefruit or orange sections with fennel is very tasty.

            This time of year, when I think of serving an ham, one of my favorite glazes is made with maple syrup. Mix together 2 Tblsp. melted butter and 2 Tblsp. melted red currant jelly, 3 Tblsp. maple syrup, 1 Tblsp. dry mustard and 2 Tblsp. lemon juice. Spread the cooled mixture on ham at the end of the baking period, increase temperature to 400 degrees and return ham to oven until the glaze is set. For thicker glaze, baste an additional time while baking.

            Asparagus is another harbinger of spring in the kitchen. Although it is now available throughout the year, asparagus in the spring makes a special seasonal statement with any meal. Washed asparagus is easy to prepare. Remove the tough bottom portion of the stalk by simply snapping it of where it breaks naturally and boil the spear portion in salted water for 4 minutes. You can dress the asparagus stalks on the serving plate with melted butter and thin lemon slices or slivers of Parmesan cheese. Another delicious, but more caloric choice is Hollandaise sauce. While the cooked version can be tricky, here is my quick adaptation from an old Craig Clairborne recipe. Place 3 egg yolks, 2 Tblsp. lemon juice, dash of salt and a dash of Tabasco in a blender. Heat ½ cup butter without browning to bubbling on the stovetop. Start the blender and slowly add the melted butter to the egg mixture through top opening of the lid. Blend for about 10-15 seconds until smooth and thickened.

            I find an interesting taste variation in pan-roasted asparagus. Prepare asparagus as above and dry on paper towels. In a large pan melt 1 Tblsp. butter and 2 Tblsp. olive oil. Place the asparagus in a single layer in a pan and roast on medium heat for about 8 minutes, turning the spears with tongs so that they are slightly browned on sides. Remove to a serving platter and drizzle with Oriental vinaigrette: mix 2 Tblsp. light soy sauce, 1 Tblsp. lemon juice, 1 Tblsp. rice vinegar and a pinch of tarragon.  Happy Spring!

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan; website: www.winicov-harrington.com)