Greetings from the Garden! This week’s CSA box has greens – lettuce, spinach, salad and braising greens, beet thins, potatoes, parsnips, sun chokes, onions and potato onions, cilantro, dill, and asparagus
Field Notes. Ken has been busy on several fronts – mowing rye in the field, cultivating established beds, planting in field, transplanting by the mobile high tunnel and garden. Spring is a busy time
Often I am in the house preparing meals or helping people with pottery and produce purchases. Sunday I helped Ken with the pea fence. It is crucial to get it up once the peas are growing and can curl tendrils and attach, but also before the plants are tall enough to flop over.
From the Kitchen. Asparagus! It is so exciting to see the first asparagus. It is truly a medicinal food; it aids your kidneys in clearing oxalic and uric acid from the body – and what a delicious way to health! A few years ago someone convinced me to grill or bake asparagus rather than steaming. We tried brushing it with olive oil and grilling- fantastic!. It adds a smoky flavor and seals in the flavor rather than losing the essence to cooking or steaming water. Now I grill in a heavy cast iron skillet with oil or fat that can take heat. WE like to top with home made mayonnaise. For a pot luck I like to serve room temperature with an Asian dressing of sesame oil, a bit of toasted sesame oil, mild vinegar, mirin or a bit of sweet wine or honey, tamari and a bit of hot pepper if desired. I never have left overs to bring home.
‘Til Next Week, Judith
