Asparagus~artichokes~arugula~green garlic~sick of cooking for two? [Tip #2]~wine around the U.S. and the world . . . in particular, those of southern California's Paso Robles and New Zealand
Your Easter dinner sounds FANTASTIC, especially served on the family Royal Copenhagen. And I love your mouth-watering descriptions and suggestions for all the springtime green veggies. I will definitely be trying green garlic, which is just starting to sprout in our kitchen garden, in pesto. What a brilliant idea! You might not be surprised to hear that my favorite way to prepare spring asparagus involves bacon. Cook 6 chopped strips til crispy and turn the oven to 400 degrees F. Arrange 1.5 pounds of trimmed skinny spring asparagus spears on a baking sheet and drizzle with some of the bacon fat. Mix the bacon bits with 1/3 cup bread crumbs and 1/3 cup grated Parmesan. Sprinkle the mixture over the asparagus and roast until tender. Roast until the asparagus is tender, about 10-12 minutes. Squeeze half a lemon on top and serve. Thanks for another very entertaining read!
I'm still waiting for my asparagus patch to begin producing up here, but I expect it will begin peeking out within the next week and will be ready to eat in two to three weeks 🤞. We just pick it and boil it, maybe add a little butter... freshly picked asparagus doesn't need much fiddling! If you have a little space in your yard, asparagus is pretty low maintenance, once it's planted, but it is a long-term investment. It can't be harvested for two or three years (to let the plants get established), but afterwards (as long as they're not over-picked in the spring, and get a little basic TLC like weeding and fertilizing) the plants will produce delicious shoots for at least 40 years!
My father-in-law brought along his set of Royal Copenhagen with him when he moved in with us. We've only used it once so far, because it's a couple generations old, and I don't want to be the one to break the first plate! It is beautiful, though.
Our daffodils just opened up yesterday, but the wild violets and dandelions have been blooming like mad since last week. Spring has finally sprung in the northeast! 🌞
Oh, my! Thinking asparagus plants produce for 40 years makes me reconsider all the tomato plants I plan to plant that will only bear fruit for one season . . . .
Actually, I'm not sure what the climate is like where you live, but in the tropics, tomatoes are perennials. If you can keep them warm enough over the winter, you can get tomatoes forever as well! Not possible up here, though, and the house isn't big enough for overwintering tomato plants. 😥 Though I do have a three year old Carolina Carolina Reaper pepper plant that spends the winter indoors, except even my daredevil son considers them to be too hot!
We live in temperate northern California which is not unlike around the Mediterranean, so they say. But, truth be told, my wife and I live in a smallish house barely large enough for all her orchids that winter inside and, says she, definitely not large enough for all my books! I disagree . . . .
Kinda sorta. The taste was a bit of a shock to a guy who loves scallions and isn't used to eating his garlic slightly sauteed. Gonna try it again . . . .
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Your Easter dinner sounds FANTASTIC, especially served on the family Royal Copenhagen. And I love your mouth-watering descriptions and suggestions for all the springtime green veggies. I will definitely be trying green garlic, which is just starting to sprout in our kitchen garden, in pesto. What a brilliant idea! You might not be surprised to hear that my favorite way to prepare spring asparagus involves bacon. Cook 6 chopped strips til crispy and turn the oven to 400 degrees F. Arrange 1.5 pounds of trimmed skinny spring asparagus spears on a baking sheet and drizzle with some of the bacon fat. Mix the bacon bits with 1/3 cup bread crumbs and 1/3 cup grated Parmesan. Sprinkle the mixture over the asparagus and roast until tender. Roast until the asparagus is tender, about 10-12 minutes. Squeeze half a lemon on top and serve. Thanks for another very entertaining read!
That recipe sounds like one I’m gonna have to make this very minute!
Thank you for all this, making my mouth water!
Thanks is mine! Just grateful you read some of it . . . .
Thank you for all the recipes!
I'm still waiting for my asparagus patch to begin producing up here, but I expect it will begin peeking out within the next week and will be ready to eat in two to three weeks 🤞. We just pick it and boil it, maybe add a little butter... freshly picked asparagus doesn't need much fiddling! If you have a little space in your yard, asparagus is pretty low maintenance, once it's planted, but it is a long-term investment. It can't be harvested for two or three years (to let the plants get established), but afterwards (as long as they're not over-picked in the spring, and get a little basic TLC like weeding and fertilizing) the plants will produce delicious shoots for at least 40 years!
My father-in-law brought along his set of Royal Copenhagen with him when he moved in with us. We've only used it once so far, because it's a couple generations old, and I don't want to be the one to break the first plate! It is beautiful, though.
Our daffodils just opened up yesterday, but the wild violets and dandelions have been blooming like mad since last week. Spring has finally sprung in the northeast! 🌞
Oh, my! Thinking asparagus plants produce for 40 years makes me reconsider all the tomato plants I plan to plant that will only bear fruit for one season . . . .
Actually, I'm not sure what the climate is like where you live, but in the tropics, tomatoes are perennials. If you can keep them warm enough over the winter, you can get tomatoes forever as well! Not possible up here, though, and the house isn't big enough for overwintering tomato plants. 😥 Though I do have a three year old Carolina Carolina Reaper pepper plant that spends the winter indoors, except even my daredevil son considers them to be too hot!
We live in temperate northern California which is not unlike around the Mediterranean, so they say. But, truth be told, my wife and I live in a smallish house barely large enough for all her orchids that winter inside and, says she, definitely not large enough for all my books! I disagree . . . .
You just need more bookcases.... We all love reading in this house and books are spilling out all over the place. 😂
Can I give you my wife’s email? 🥸
Love the china that has been in your family. And I'm with you on the arugula!
Although I grow garlic, I’ve never pulled it early. Did you like the flavor? Did it taste...garlicky?
Kinda sorta. The taste was a bit of a shock to a guy who loves scallions and isn't used to eating his garlic slightly sauteed. Gonna try it again . . . .