By Robin Meiklejohn

This e-mail address is being protected from spambots. You need JavaScript enabled to view it
It is another Sunday of looking longingly into the yard through spring snow, a day to make the to do list of what must be done on the property. It is not just about cleaning cobwebs from the rafters in the cabin, which appear magically every day even after a brooming the day before, or the windows that need a serious, not perfunctory washing in and out. All of that is easy. It is the pasture that needs hand raking, and then how to dispose of woody weeds, the stalks of last year's mullein and yucca. They are not compost matter without some sort of major chipper. My body aches thinking about it, but at the same time, I get a rush thinking about getting some sun on my body and feeling exhausted at the end of a day of honest labor.
The snow this time of year is known as "poor man's fertilizer." It fixes nitrogen and with every last spring snow it is obvious the grass gets greener and greener. The buds on our fruit trees are swelling. Seeing them is such an "ahhhh" and "phew" experience. They survived 31 below temperatures and bless their hearts, they are going to come back, be trees and produce flowers, leaves and hopefully fruit.
The winter rye we planted in our garden beds will need to be tilled under. It fixes nitrogen, then will give back to what we plant as it composts in the soil. And as we do not have room in our small cabin to pre-start seeds, we will now look through those "wish books" that are the seed catalogs that have piled up, for direct planting in the soil of our garden. We've had great outcomes, especially with the addition of hoop houses for peppers and tomatoes. The common summer crops — beans, peas, squash, lettuce, and herbs fare well. The root crops of carrots, beets and potatoes are practically on remote control. All of these do require a major watering regimen with limited well water, but we have gotten a good start on rain barrel water collection for certain applications.
We try to eat thoughtfully in the meantime, as we dream of a summer bounty to come. Sometimes compromises are made. We do procure non-local foods from time to time. There are itinerant peddlers of meat and seafood that in our cold season entice with goodies that are not available in Ridgway's stores. Last evening I indulged in such.
Tonight a cheater's supper of brats on the grill — even in the spitting snow — fries and a healthy salad, all organic!!

SEA SCALLOP "SCAMPI" ON FETTUCCINE  (serves 2 with leftovers for the magpies)

Ingredients:
1 bulb of garlic, each clove peeled and coarsely chopped
1 leek, chopped
3 mini bella mushrooms, sliced
1 tomato, wedged slim
1 green pepper, jullienned
olive oil
white wine
1 can diced tomatoes
fresh cracked pepper
dried basil
1/2 lb. (artichoke flour) fettuccine
1/2 dozen defrosted large sea scallops
Grated Parmesan cheese

Directions:
In olive oil, lightly saute the garlic, do not brown as it gets bitter.
Add the leeks, then in timed layers, the pepper, tomato and mushrooms.
Splash in some wine and then the canned tomatoes, simmer, hit with the cracked pepper and basil.
In a boiling pot of water, cook the pasta.
When the pasta is close to done, el dente, put the scallops in the tomato based sauce. Turn over from time to time — a few minutes maximum.
Drain the pasta, drizzle with a small bit of olive oil to coat.
Serve the pasta on a plate for each "diner" and top with the scallop-veggie sauce.
Top with grated Parmesan cheese.
This is enough for us as is, but a side salad and garlic bread would be great if you have a big appetite.