The holidays are now over, but damn it, it will be cold and snowy and gray for the next few months, so I will continue to cook in that comforting way that will bring us together until Spring… that’s late May for us here in Central Oregon. Holiday pumpkin pies are the epitome of comfort food for me, and over the years, I have made them out of literally anything remotely orange and tuberous or squashy that I can get my hands on. Rainshadow Organics always has a winter plethora of these goodies, as they are hearty and calorie dense and grow well at the -243 degrees F it feels like right now. I’m not sure if we appreciate how hard it is to ‘live off the land’ here in the High Desert. Rocky, arid soil, low humidity, highly variant temps, frozen fingers working the earth beneath them. They have spent years molding the earth to their whim, enriching it to produce relatively unheard of bounty in effort to create food sovereignty in this part of the region. So here we are, with a basket of roots and tubers, which I find humbling. I tend to overhear, ‘Oh God! More potatoes?!’ often enough, but I’ll keep coming up with new things to make, because eating from OUR land is special, and also, pie is effing delicious.