As local grocery stores begin to stock spring vegetables from distant producers, it can be tempting to fill the table with fresh green foods like asparagus. But St. Patrick’s Day or thereabouts is a good time to remind ourselves that there are still delicious ways to serve the carrots, cabbages and potatoes that are the staple of Canadian winter locavores. In our case we heated and puréed the leftovers from Saturday night’s Boiled Dinner. Then we stirred in a little cream we picked up at Better Bulk, and garnished with a few carefully-hidden slices of corned beef.