You can cry about all the rain. (And I do.) You can sit in front of the blazing fireplace and pray for July. (And I do.) You can yearn for lettuce and tomatoes and summer squash. (And... yes.)
But, jeepers, woman, it's folly not to love the seasonal fare. (And I DO!)
These potatoes came out of the ground in our yard the other day. We had left them in the dirt, as an experiment in "cold storage" without digging. Well, some of the taters decided to grow eyes and send up leaves. That's fine. We'll leave them there. They'll be next spring's carbs. And some of the taters just sat there, nicely, waiting to be harvested. We pulled up a handful, peeled them and boiled them. Such pleasure: your homegrown nutrifications.
I am overly fond of this method for making raclette. Grate the cheese (we used Gruyère) and strew it over the cooked potatoes. Run the plates under the broiler to melt the cheese. The potatoes hold a lot of heat and keep the cheese soft. Dreamy.
Accompany with the usual cornichons, cocktail onions and rolls of Spanish jamón serrano (which... next time? Nah.).