THE MSR KITCHEN | March 2021
We are officially counting down the days until the spring equinox. The afternoons are stretching longer into the evenings, and crocus and daffodils, the heralds of spring, are showing their colors proudly. At Mineral Springs Ranch, lambing season is upon us and with three pregnant ewes, there’s a chance we’ll have a drove of new babies to add to our fleece flock. In truth, we know March to be the joker of the year, teasing with signs of spring while still producing ample rainy, cloudy days. C’est la vie!
Those of us accustomed to Oregon spring know the farm needs more than a few warm, sunny days to make the jump from root vegetables to spring greens. So, to help us take that first step toward a new season, we reach deep into our pantry shelves once more. If you’re anything like us, you need some coaxing out of this winter slumber, and Chef Sara has just the recipe to bridge the seasons.
Spoonbread
We’re leaning into the last few weeks of winter, and for many of us, that means seeking our favorite comfort foods. Chef Sara is here to walk us through a stick-to-the-bones spoonbread recipe that you’ll come back to again and again.
Without a doubt, the yin to this spoonbread yang is our 2017 Soter Savannah Ridge Pinot noir. The iron rich duck liver mousse contrasts the bright, berries and fresh fruit flavors of this delicious Pinot noir. But this recipe begs you to get creative – top it off with a tangy, herbed butter and pair with our Reserve Chardonnay. The possibilities are endless!
“This time of the year at Soter Vineyards I have a ‘use what you have’ mentality. I clean out the pantry and open up jars of house made pickles and jam, and take advantage of the beautiful, milled corn flour from late summer harvest. Spoonbread is an easy side-dish or light snack that can be dressed up depending on how fancy you’re feeling. Add grated cheese into the batter and top with a dollop of sour cream and chives. Finish the spoonbread with whipped cream and fresh berries for a sweeter version.”
—Chef Sara Hauman