In my area, snow and ice continue to cling to shady places and most growing spaces have yet to transition past mud to diggable soil. Spring cleanup outdoors will happen slowly for now, but indoors is a different story, as I explain this week in my Twice as Tasty column for the Flathead Beacon. I’m focused on emptying my food storage spaces before the next round of growing and harvesting kicks in.

In my house, I’m making room in my freezer and on my canning shelves, both of which I filled to overflowing last year. But the main effort is to eat up dry-stored produce that has been keeping well in boxes but won’t continue to do so for long. The recipe in this week’s column uses some of these long-held homegrown vegetables, but they’re also ones that are easily attainable and affordable in grocery stores this time of year.
Learn to make Roasted Winter Vegetable “Grain” Bowls