{"id":296,"date":"2013-04-12T12:10:39","date_gmt":"2013-04-12T12:10:39","guid":{"rendered":"https:\/\/lochduart.com\/?p=296"},"modified":"2013-04-12T12:10:39","modified_gmt":"2013-04-12T12:10:39","slug":"spring-has-sprung","status":"publish","type":"post","link":"https:\/\/lochduart.com\/spring-has-sprung\/","title":{"rendered":"Spring has sprung"},"content":{"rendered":"

\"springsprung\"<\/a><\/i><\/p>\n

\u201cApril is the cruellest month, breeding\u00a0lilacs out of dead land, mixing memory and desire, stirring dull roots with spring rain.\u201d \u2014 from T.S. Eliot\u2019s The Waste Land<\/i><\/p>\n

I\u00a0may not\u00a0avow the cruelty of April.\u00a0But, it certainly\u00a0unfolds in\u00a0ways\u00a0that tease, confound and befuddle, particularly in northern climates. There are warm, sunny days offering\u00a0a taste of spring and a glimpse of the coming summer. Everyone\u2019s outside in tee shirts.\u00a0Then wham!\u00a0It\u2019s raining. It\u2019s snowing. The harshness of winter slaps us in the face.\u00a0No matter that March 20th was the first day of spring. We\u2019re in April now, with its\u00a0tug o\u2019 war weather.<\/p>\n

\u201cThe sun was warm but the wind was chill
\n<\/i>You know how it is with an\u00a0April day
\n<\/i>When the sun is out and the wind is still
\n<\/i>You\u2019re one month on in the middle of May
\n<\/i>But if you so much as dare to speak
\n<\/i>A cloud comes over the sunlit arch
\n<\/i>A wind comes off a frozen peak
\n<\/i>And you\u2019re two months back in the middle of March<\/i>\u201d<\/p>\n

Robert Frost, Two Tramps in Mud Time\u00a0<\/i><\/p>\n

Consider the strawberry –\u00a0\u00a0strawberries grown out of season. They can be red. They\u00a0can be\u00a0big,\u00a0looking plump and juicy. But they are best described as \u201ctaste free.\u201d\u00a0\u00a0Since the beginning of time, or at least recorded history, the food we eat has been governed by the seasons.\u00a0Seasonality\u00a0is\u00a0what underpins the whole\u00a0idea of farm-to-table. Modern industrialized farming has set out to reduce the impact of the seasons on our food supply. Celebrating seasonality is often replaced with \u201cshelf appeal.\u201d It looks good. The size is consistent.\u00a0It\u2019s available all the time. So, what\u2019s wrong with that? Nothing, if what you want is\u00a0standardized\u00a0food.\u00a0I\u2019ve asked this question before \u2013 Do you eat to live or do you live to eat?<\/p>\n

Every spring, when it comes to\u00a0Loch\u00a0Duart salmon,\u00a0some folks suffer from April Shock.\u00a0\u00a0They\u2019ve just come thru three months of\u00a0predominately big fish from\u00a0Loch Duart\u00a0– 6\/7, 7\/8, 8\/9\u00a0and even 9\/10kg. Think about it. A 10kg salmon weighs more than\u00a0twenty-two pounds. That\u2019s\u00a0a honkin\u2019 big\u00a0salmon.\u00a0You\u00a0look up. It\u2019s April, and suddenly those fish are all\u00a0gone. The restaurant is engulfed with turmoil. The\u00a0waiters are bewildered.\u00a0The hostess has a fainting spell. The\u00a0sommelier\u00a0is\u00a0drinking\u00a0the cooking wine. The pastry cook perspires while\u00a0the grill cook wrings his hands in agony. The\u00a0escargot\u00a0jump out of their shells. What can we\u00a0do? Call Superman!\u00a0Shine\u00a0the\u00a0Bat Light\u00a0across the sky! Where\u2019s Underdog?<\/p>\n

But wait! From within the bowels of the kitchen emerges a man. He\u2019s wearing checkered pants, a\u00a0white double-breasted coat, and on top of his head rests a starched white toque, Seeing the resolve in his eyes, it is immediately clear. This man is a Chef.<\/p>\n

The Chef immediately takes command<\/p>\n

\u201cHave no fear, the Master Chef is here! I have the cure for April Shock. Those large robust full-flavored salmon from Loch Duart may be gone for now.\u00a0 But Loch Duart is still here. This is spring and it\u2019s time for Loch Duart to begin harvesting its New Generation of fish. All salmon must be small before they can be large. Loch Duart replicates as closely as possible the natural life cycle of a wild Atlantic salmon. That is why they taste so good all year round. Change is good \u2013 it allows food such as Loch Duart salmon to be served on the menu, but served differently with a different result. Age and flavor develop in all things as they grow. The cure for April Shock is simple. I will change my recipe. I am not simply a cook. I am a Chef! When you taste the new season Loch Duart salmon, you will be cured.\u201d<\/p>\n

And, that\u2019s exactly what happened. He changed his recipe. He adapted his cooking method\u00a0to bring out the delicate, sea-fresh flavor of these tender young salmon. Everyone in the restaurant sat down together, marveling at the wonderful flavor of the fish and the talents of their Chef. The sommelier\u00a0became sober. The hostess got up from the floor. The pastry cook cooled down and the grill cook proudly manned his station ready to serve the diners waiting oustide in the April rain.<\/p>\n

Two constants remained, Loch Duart\u2019s farming ethics and award-winning taste. Once more all was right with the world.<\/p>\n

Near the end of\u00a0The Waste Land,<\/i>\u00a0Eliot writes<\/p>\n

\u201cI sat upon the shore
\n<\/i>Fishing, with the arid plain behind me
\n<\/i>Shall I at least set my lands in order\u201d\u00a0<\/i><\/p>\n

We are only limited only by our imagination. Celebrate the seasonality of our foods. It\u2019s April. Celebrate the seasonality of Loch Duart. Leave that cookie cutter salmon for those who eat only to live. For those who live to eat \u2013 Bon appetit!<\/p>\n

Dale Sims, co-founder of CleanFish, California-based distributor of Loch Duart salmon<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cApril is the cruellest month, breeding\u00a0lilacs out of dead land, mixing memory and desire, stirring dull roots with spring rain.\u201d \u2014 from T.S. Eliot\u2019s The Waste Land I\u00a0may not\u00a0avow the cruelty of April.\u00a0But, it certainly\u00a0unfolds in\u00a0ways\u00a0that tease, confound and befuddle, particularly in northern climates. There are warm, sunny days offering\u00a0a taste of spring and a glimpse of the coming summer. … <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"acf":[],"yoast_head":"\nSpring has sprung - Loch Duart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lochduart.com\/spring-has-sprung\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spring has sprung - Loch Duart\" \/>\n<meta property=\"og:description\" content=\"\u201cApril is the cruellest month, breeding\u00a0lilacs out of dead land, mixing memory and desire, stirring dull roots with spring rain.\u201d \u2014 from T.S. Eliot\u2019s The Waste Land I\u00a0may not\u00a0avow the cruelty of April.\u00a0But, it certainly\u00a0unfolds in\u00a0ways\u00a0that tease, confound and befuddle, particularly in northern climates. There are warm, sunny days offering\u00a0a taste of spring and a glimpse of the coming summer. ... 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