February Lament

Oh February…the no-mans-land of my calendar. Not crisp and fresh enough to excite the newness of winter, neither sunny nor reviving enough as early spring. February is just my blah month. A time when I am low on edible inspiration, infrequent in my shopping (what’s fresh now anyway?), and my home-cooked meals are few and far between. I barely can summon enough excitement to open the freezer, and dig out one of my staples from the bounty of the fall harvest. What, oh what, shall I make for dinner at this cold, dark hour?
As usual, it is the Italians who come to my rescue. God forbid there is a month without some type of food tradition demanding our time. The end of the winter season signals the perfect time for making homemade sausage. Yes, I know, you probably thought sausage only came from the meat case at the supermarket. I too was blissfully unaware of its true origins until one day, early in our dating days, when Big P. brought me over to his uncle’s house for an enlightening afternoon.
I recall going down the staircase, and feeling like I was walking into some strange scene straight out of Texas Chainsaw Massacre. Raw meat was spread everywhere, grinding noises permeated the air, and glistening large knives sliced and diced with blinding speed. Once I got over the initial shock of it all, my curiosity was piqued. Fresh pork, a few spices, and salt…How did this motley pile of simple stuff end up as such delicious food?
The answer is love. Each step of the process is supervised by someone who cares about what they are making, and cares about what you are eating. No offense, but I cannot guarantee the meat-man at my supermarket can say the same. To eat something prepared by someone who loves you is an incredibly nurturing experience.
Right now, I am pulling a package of sausage out of the freezer. I will slice it up, toss it in the crock-pot alongside the greens that have been languishing in my refrigerator, and make my family a comforting soup this evening. And as I spoon up the delicious meal, I will thank Big P., Uncle T., Cousin S., and Nana L. for pulling me out of my February stupor. Their efforts, energy and love have given me hope again…viva February! (But thank goodness March is here!!!)

CROCKPOT SAUSAGE SOUP
I suggest using homemade sausage for this recipe which can be purchased at specialty meat shops, if you don’t have any Italian connections! Or you may use commercial sausage, but purchase a brand with very little, or no preservatives. Save the salting until ready to serve- different sausages vary in their saltiness.
Yield: about 8 servings
INGREDIENTS:
1T. Olive oil: extra virgin, good quality.
1 bunch of broccoli rabe (also called rapini): bottom 1” of stems removed, and finely chopped
1 lb. sweet Italian sausage: removed from the casing and roughly chopped
2 T. fresh parsley, chopped
1teas. Dried oregano
¼ teas. Garlic powder
1 can (15oz.) white beans: rinsed & drained
1 yellow pepper: diced
1 large carrot: grated
6 – 7 cups (based on your crock-pot size) vegetable broth: homemade or low-sodium
Kosher salt to taste, if needed

1. *FOR THE KIDS* Get them set up at the sink. They can rinse the rabe first, and then while you work at the stove, they wash veggies, and rinse the beans.
2. Sauté rabe in the olive oil, over med-high heat, until softened: about 4 minutes.
3. Add parsley and spices and toss to coat. Remove from heat and place all in crock-pot.
4. Using the same sauté pan, brown the sausage over medium heat, until it just begins to crisp, about 6 minutes. Remove from heat and place in crock-pot.
5. *FOR THE KIDS* Lay the beans, pepper and carrot into the crock-pot, on top of the rabe and beans. Pour the broth over all until the ingredients are covered. Allow at least 1.5” of room from the top of the pot.
6. Cook the soup on high setting for about 4 hours to marry the flavors. Season with salt, if necessary, before serving. Serve with a light grating of Parmesan cheese, and a slice of crusty bread.