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April/May 2002
By Joan Gussow, Ph.D. 
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Greens alone don't do it for me, and although I could live on peas, mine don't really begin until June. So I find myself, like many other self-provisioning gardeners, depending a lot this season on what I've stored in the freezer, cold cellar and back room, where I keep the sweet potatoes and butternut squash. The latter are important now because the white potatoes are beginning to go. Before they do, below is a simple recipe adapted from Deborah Madison's The Savory Way that will help you and those you're feeding feel surprisingly spring-like at your April table.

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While the pickings may be a bit thin this time of year, a few restrictions on choice still seem preferable to the alternative. A recent newspaper article about upgrading our security quoted an "expert" who said we were going to have to be on guard at "all the places our nation touches the rest of the world." Has he looked at a supermarket lately? Has he looked at a map? I don't really want to live in a fortress America—even if one were feasible I surely don't want my food to come from outside one.

Joan Gussow's book, This Organic Life: Confessions of a Suburban Homesteader, is available on MOTHER's Bookshelf, Page 120.

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