Jean’s treats for Valentine’s Day: Cherry cheese puff pastry and flourless chocolate cake (See descriptions for the cherry puff and other February treats later in this entry.)

February in Northern California is what we’ve come to regard as the beginning of spring. But sometimes–like this year–we have to look more closely to see spring beginning. It’s been cold, even frosty, and more rainy than normal–almost nine inches this month, with more on the way! Meanwhile, snowfall on the nearby Sierras is at 150% of normal.

Frost-covered broccoli in our garden, Feb. 2019

Still, don’t be fooled.

Even as the chill wind howls today, February spring is upon us. Roses are budding and putting out new leaves, and the apricot has burst into bloom:

Bouncing back from the frost, the broccoli plants are more fruitful and robust than they’ve ever been in our garden. The five plants keep putting our new shoots and florets after some have been trimmed off for cooking…

The five broccoli plants keep putting out new shoots and florets after some have been trimmed off for cokking.

The Swiss chard (one of the six this year) is moving steadily toward its summer splendor…

The Swiss chard stems glow bright red to orange as the plants mature. The leaves are great in salads and stews.

Birds and Bees: The more mobile citizens of the garden have either never left (like the friendly, assertive jay and the lordly crow)…

or are returning after part of the year away (like the little green flycatcher and the white-capped sparrow below

and the fruit-loving finches). Note that the finches in the photo below are perched in the cherry-plum tree, which is budding and will bloom early in March.

Oh, yes–we can’t forget the honeybees, who come out as soon as the sun shines, despite the chilly winds. Here, a bee enjoys the brightly flowering Euryops that lights up our back garden:

New Planting in February

Our newest addition to this year’s garden is arugula (Astro variety), which Chris is planting much later than usual. He’s formerly planted it in late fall, and it thrives through the winter and into spring, producing abundant leaves that are uniquely spicy in salads. He usually has rotated the arugula with tomatoes, which he plants in April.

The Kitchen: Where the Real February Action Is

Our February look at good things from our kitchen picks up where we left off from last month’s celebration of soups and stews: with a few tummy-warming main dishes ideal on cold days–plus some traditional pastries that are always a hit in our home and that smell great as they bake in the oven.

The main dishes use a variety of meats and veggies. For both of us, the dishes we like best will use some ingredients that we grow here, but the main goal is to stay imaginative, always ready to try something a little different. Like the birds in our garden, we don’t mind going out on a limb–or winging it.

To Jean, that imagination means delving into cuisines from many cultures, as well as fusing traditions if the flavor profiles seem compatible. And Chris is always eager to mash-up the leftovers that sit next to one another in the fridge, even if they’d never appear on the same restaurant menu.

Panco-crusted Meatloaf Stroganoff, with Medley of Barley, Mushrooms, Broccoli, and Chard

Now the photo above might not make the meal look appetizing, but not every delicious food is meant to be eaten with the eyes, despite what some chefs say. What makes this meatloaf particularly tasty is the panco breading, which gives the meat a satisfying crunch and keeps it crisp over several days, as we snack on it.

The veggie medley blends the earthy flavors of the barley, mushrooms, and chard–which pair nicely with the savory, salty umami-ness of the meatloaf–but these veggies, plus the home-grown broccoli florets, keep the mixture supple and its flavors bright for multiple meals.

Turkey, Chard, Mushroom, Tomato Cassoulet

Talk about a fusion of cuisines! The French heart of this traditional cassoulet (shown above) is the cannelini beans that are its main ingredient, while Italian influence and color come from the tomatoes that can be added in any amount and style (fresh, canned, paste, etc.) that the cook finds pleasing. Jean chose ground turkey for this recipe, but any ground or chunked meat can be used, or spicy sausage can be added if desired.

Or this dish is great with no meat. The chard and mushrooms intensify the earthy flavors of the beans, and the chard and tomatoes together give the dish its Italian look.

What makes dishes like this so much fun is that the cassoulet will hold up over several days–and, as you heat up the leftovers, you can add pretty much any compatible ingredient you’d like, so that you keep the flavors fresh and interesting. Don’t be afraid to experiment! For example, the French and Italian dish we describe here could take on a Mexican or Thai character with the addition of red or green chili peppers spicy enough to suit your taste.

Traditional Lemon Meringue Pie

For dessert with the savory, umami-rich dishes described above, why not a good old down home lemon meringue pie? Especially if you are lucky, as we are, to have a bush full of ripe meyer lemons in your garden throughout the winter. The fruit gives the pie a citrus tang that pairs perfectly with the main dishes.

There is one tricky part to the success of this dessert. When the month is as rainy as this February has been, the moisture in the air tends to make the meringue “weep”–drops of sugary water form on the top and can degrade the fluffiness of the beaten egg whites. As the photo above shows, Jean’s meringue this time turned out perfectly because she baked the pie on one of the few sunny days in mid-month.

Still, as a lover of lemon meringue pie, Chris would say not to worry about a bit of “weeping.” In fact, he finds those golden sugary drops a nice counterpart to the sour bite of the lemon curd.

Last but Not Least–the Cherry Cheese Puff Pastry for Valentine’s Day

The dessert pictured at the top of this blog entry is a simple but elegant treat to celebrate the mid-month holiday for lovers. Since red is the color of the occasion, Jean wanted to use cherries for her dessert. But with fresh cherries not available in February, she used frozen sour cherries she had on hand. She filled puff pastry with cream cheese, and she mixed sugar with the sour cherries. Baking the pastry in heart-shaped ramekins was the crowning touch for this special day.  It was a perfect dessert for a cold, wet February holding the promise of spring.

Loro petulam in bloom, front garden, February 2019