We talk a lot about the future this time of year.
“It’s almost asparagus season.”
“When it’s warm out, let’s do this event.”
“Look what the bakers are making for Easter.”
We’re always looking ahead.
But it’s hard to focus on the now. It’s cold. It’s snowing. Unless you’re hurling yourself down a mountain somewhere, the days can feel long.
Here’s what we don’t get in the summer:
Roasting Season.
We love a fruitful Maine summer as much as anyone. But when it’s humid and sticky? We are not turning on the oven.
Right now, though? The oven is the moment.
And the best part – Maine is growing exactly what we need for it.
What We’re Roasting Right Now
Beets from Stonecipher Farm
Roast them whole, wrapped in foil with a splash of olive oil and a pinch of salt, until knife-tender. Let them cool, peel, and toss with a spoonful of Saco River Creamery goat cheese.
Finish with a drizzle of Esporão EVOO. We are obsessed with this Portuguese olive oil right now. It’s grassy, peppery, and made for warm vegetables.
Cabbage & Carrots from Hall Brook Farm
Carrots become candy when roasted. Use high heat, a generous amount of olive oil, and don’t crowd the pan.
And cabbage? Cabbage is the sleeper hit of winter.
Here’s the move:
Cut it into thick wedges, leaving the core intact so it holds together. Lay the wedges flat on a hot sheet pan, brush generously with olive oil (flip once so both sides get coated), and roast at 425° until the edges are deeply browned and the centers are tender. Don’t pull it too early! The dark, caramelized edges are the whole point.
If you haven’t made the New York Times roasted cabbage with walnuts and parmesan, this is your sign. It’s salty, nutty, and proof that cabbage is far more than slaw.
Pinto Potatoes from Goranson Farm
Halve them, toss with olive oil and salt, and roast cut-side down until the bottoms are crisp and golden. Finish with flaky salt and that same Esporão EVOO as a final drizzle.
And if you want to take it further, we just brought in Pineland Farms Short Ribs. This is their first run for us, and it feels right for the season. Roast your vegetables alongside a slow-braising pan of short ribs and let the oven do the work.
This is the cooking that belongs to February.
It won’t last forever. Soon enough, we’ll be talking about fiddleheads and grilled asparagus.
But for now, the oven is on, the windows are fogged, and Maine is giving us exactly what we need.
Lean into it!
