"In seed time learn, in harvest teach, in winter enjoy." - William Blake

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If ever there were a winter in Northern California, this is it. I heard someone refer to our recent weather as an 'arctic blast,' and even though I hail from the land of snowy and windy winters, I have to agree that I feel like I'm in the midst of a bit of an arctic blast here in Oakland ... and I am enjoying it. There's something about the cold weather and forced hibernation that comforts me; perhaps it's memories of 22 years of living with true seasons. This weekend I plan to do lots of cooking, baking and crafting while the winds gust outside.

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When I think about winter food, I think about potatoes and parsnips and radishes and brussles sprouts on one hand and lemons and limes and cherimoyas and grapefruit and mandarins on the other. Recently, the stalls at the farmers markets here have been full of various shades of yellow and green and orange, and I've been unable to resist buying some of the sweet (or sour) little treats! This past weekend, I made some Lime Meltaways with Persian Limes that I got at the Grand-Lake Market ... yum. I also bought some Meyer Lemons and I'm going to try the same recipe with those ... I'll let you know how it turns out.

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I picked up some Key Limes this past weekend, too. Key Limes, or 'Bartender's Limes, are smaller, seedier, more acidic, and have a more distinctive aroma than their larger cousins, the Persian Limes. Their skins are also markedly thinner. Admittedly, I bought the limes at a grocery store and not my local market, and after researching their history a bit, I've learned that they're not widely grown in the United States. I'm anxious to check out my local farmer's markets to see if anyone does grow and sell them locally ... if you know of a Key Lime purveyor, let me know!

Last night I used these little guys to make a Vegan Key Lime Pie. I looked at several recipes and mixed them together to form my own recipe, and I was rather pleased with how it turned out. Alicia and Sam, the two best judges of vegan baked goods in my life, loved it, too! I brought it to Lanesplitter for our garden club meeting, and Alicia couldn't even wait until her dinner came before digging into the pie :) That was a total compliment.

I made the crust from graham crackers, macadamia nuts, sugar and canola oil...and for the filling, I zested and squeezed juice from lots and lots of key limes, and added in some silken tofu, vanilla pudding mix and (!!) avocado for color! I got the avocado idea from the "I Am Awakening" dessert at Cafe Gratitude in Berkeley...that pie was what I was shooting for, in fact, because it is the best Key Lime Pie I've had, vegan or not, in my *life*. At the cafe, they use avocado and macadamia nuts in their pie. I'm close to re-creating their dessert...but still not there. I may have to go back to Cafe Gratitude for another taste ... and further inspiration :)