I'm still a little mind-numbed after returning from the Junior Choir Tour with the school that I work at.  We were gone for 2 1/2 days (yes... the half counts, damn).  We returned mid-afternoon on Mother's day and were right back at work today.  Yeah, mind-numbed is the correct turn of phrase for how I'm feeling right now.  There is nothing that can fully prepare you for the intensity of 65 eleven and twelve year old boys in one place.  When you are with them for any length of time, you just want to... well, let's just say it wears on you.  I'm happy to be home, in my own bed and with my own kids... only two of them.

The weather has improved dramatically here in Toronto.  I'm already thinking about planting and where I can steal time to do it.  It's energizing to start thinking about the garden - planning it this year, thinking about vegetables, about how much we can fit in there.  I'll be taking pictures of lilacs soon and I've already harvested some chives.  The rhubarb is coming up well and in another month it will be ready for some jam jars.
In the meantime though it's seasonally still pretty slim pickings.  Last week I got some new Stinging Nettles in the food box.  I'm expecting that spring spinach will be coming soon.  Ultimately though, we are still waiting for real growth.  I'm working with local root veggies as much as I can.  Scrounging up new ways to work them into our meals.


Yam is a fairly new 'root' for me.  It's pretty damn boring as root vegetables go.  No exciting colours.  Bland.  No bark like skin.  No bulbous or interesting shape even.  Just a fat tuber.  The taste however is something quite unexpected.  It's mild, without the sweetness of a sweet potato yet it has a lovely substantial texture and keeps it's together well.  It's lovely to cook with.  It doesn't stand out in a stew the way a sweet potato does, it's incredibly good for you and can be used interchangeably with potatoes.  If you gotta be waiting around for the exciting 'greens' of spring this ain't a half bad way to do it.


Bean and Yam Chipotle Stew
serves 6

2 cans pinto beans, drained but save the water
1 large yam (about 2 1/2 cups) chopped into large chunks
1 onion, diced
1 large rib of celery, diced
2 cups chard, diced
3/4 - 1 cup parsnip, diced
1/2 - 3/4 cup green or red pepper, diced
3 cloves of garlic, minced

Spice mix:
2 tsp salt
3 tsp cumin
2 tsp coriander
1/2 tsp chipotle powder (more if you want some extra spice)
1 1/2 tsp ginger
2 tbsp sugar or honey
2 veggie bouillion cubes
2 - 3 tbsp water

1/2 cup tomato paste
chorizo or other sausage (optional), baked for about 25 minutes, cooled and sliced.
1 cup water (or use the drained bean liquid and top it up to 1 cup with extra water)

Combine the spices in a bowl.  Add in the sugar or honey, a little water and the bouillion cubes.  Mix until it forms a smooth paste and set aside.
Heat a large dutch oven or pot over medium heat.  Add some oil for the veggies.  Add the yam, onion, celery, parsnip and green pepper.  Cook for about 7 minutes or so over medium heat.  Turn down to medium low and add in the garlic and chard.  Cook for another 5 minutes.
Add in the drain beans, the sausage and tomato paste.  Cook together for just a few minutes.  Add in the water/bean liquid.
Add in the spice paste.  Cook together for about 10 minutes over med/low heat.  It should just barely simmer.  Check the tastes and adjust if necessary.
Simmer for about 30 minutes or so.
Serve with rice or tortilla.