I’ve done the spring menu for our dining room but I think I’ll go skiing today. Snow at the top of the hill, crocus flowers at the bottom. The white asparagus is great with sauce maltaise. Hollandaise made with blood orange juice reduction.
You guys in Michigan are about to be given back to the "Great White North"!!! I mean you are holding down the arrival of Spring for the rest of us!![:)]
Gee you live somewhere south of me …[:)]
This is the time of the year that I extremely enjoy due to my garden. My asparagus is coming up and I am breaking off spears daily. I take these delicious morsels and boil them for a few minutes with some butter. I also have several hills that I cover with a paper bag and they erupt solid white. They taste about the same, but look a whole lot better. I learned this trick in Germany where that is common practice.
My strawberries are blooming and in just a few weeks, I will have fresh strawberries on a daily basis.
Lettuce is up, onions are popping, radishes are up, cucumbers are up, sweet peas are big time and I eat them raw, cabbages are gettin large and my salad garden is great. I also have garlic, jalapenos, bell peppers, green beans, okra, tomatoes, squash, lotsa herbs, lotsa onions, cucumbers and corn.
Paul E. Smith
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