28 Spring 2020 LOCALadk Magazine
LOCALadk
Spring in the Adirondacks can be misleading and unpredictable. Last year, winter seemed to last well into May. For this rea-
son, spring meals can often be warm comfort foods rather than cool salads. The recipe for this season's LocalADK issue was
inspired by a friend from Germany who stayed with me last summer. Among the many culinar y traditions he brought with
him was my favorite dish — Auflauf. It's basically a casserole, but the way it was prepared and the flavors that were imparted
made a lasting impression. I thought it would be an appropriate dish for this issue because it combines the last of our winter
storage crops with spring's fresh baby greens and herbs. I have adapted Tom's recipe to make it my own and to highlight the
farm-fresh offerings that are in season during the spring months here in the Adirondacks. I encourage you to do the same,
and alter the ingredients to keep it fresh and local at any time of year. Think corn, zucchini and tomatoes in summer, winter
squash and broccoli in fall and beets and parsnips in winter.
Adirondack
Auflauf
By Wynde Kate Reese
Photos by
Jessica Chevalier
