Our first spring here we didn't even know that there was an asparagus patch in the garden until it was too late. Last year, our second, we didn't think to look at the asparagus patch until it was too late. This year, we've been checking in on it every few days for the last few weeks and as of a few days ago discovered we were in business! It's a slow start, but has been picking up steadily already.
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| It's going to be the Spring of the Stinky Tinklin' around here. |
It took 4 days to harvest these, but it was worth the wait. Eric grilled them with two kinds of squash for a delicious topping for couscous dish to go with some lamb on Saturday. I love weekends!
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| We had leftovers of everything but the veg. |
Speaking of what's happening on the property, I just couldn't let these pink branches go without cutting a few to bring into the house. The downstairs bathroom is still in the worse-before-it-gets-better stage with
half-finished and
barely-started projects, but I went ahead and put them in there anyway.
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| Pardon the crappy lighting; the only window is north-facing and our fixture has halogen bulbs, so... this is just how it is at 8 a.m. |
Pretty soon you'll be canning and using it as trade at the next trade event. WOW! your dinner rivals that of any fancy pants in Portland. Not that I like any of those foods, except the couscous but it still looks amazing! I've been loving bringing flowers into the bathroom lately too. And I love that vase.
ReplyDeleteWell, Eric made the dinner, but we have a TON of rhubarb coming up, so hopefully I can figure out something cannable to make with it. The asparagus will never make it that far!
ReplyDeleteThe vase was my grandmother's and I love it, too.
Rhubarb/strawberry jam, of course! And/or "spring tonic"- kind of a rhubarb juice cocktail. :) Happy intermountain spring to you! :)
ReplyDeleteWe don't really use much jam, but I love the idea of a cocktail! We just got an issue of Cook's Country with a yummy looking strawberry-rhubarb compote, too!
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