The rhubarb, garlic, and chives are growing nicely, but we are still eagerly awaiting the sight of our asparagus breaking ground. We are on year three of our bed, and will be able to have our first generous servings. Last year, we allowed ourselves exactly two spears each, and they were the sweetest, tenderest asparagus of my life.
Home grown always adds an extra dimension to the flavour of food and it's not just the pride in a successful crop. Picking it and putting it straight into the pot can't give you fresher asparagus. Relish each spear! (By the way, I made rhubarb-cello with last year's crop - a version of limoncello that was a wonderful pink.)
Apr 20, 2022·edited Apr 20, 2022Liked by Julia Watson
My asparagus are coming in right now. I planted one-year-old crowns two years ago, so I'm going to harvest a judicious amount this year. Supposedly, three weeks worth. I'm very excited by this. Thanks for the history, very entertaining.
Yum!!! Sounds delicious, thanks!
The rhubarb, garlic, and chives are growing nicely, but we are still eagerly awaiting the sight of our asparagus breaking ground. We are on year three of our bed, and will be able to have our first generous servings. Last year, we allowed ourselves exactly two spears each, and they were the sweetest, tenderest asparagus of my life.
Home grown always adds an extra dimension to the flavour of food and it's not just the pride in a successful crop. Picking it and putting it straight into the pot can't give you fresher asparagus. Relish each spear! (By the way, I made rhubarb-cello with last year's crop - a version of limoncello that was a wonderful pink.)
My asparagus are coming in right now. I planted one-year-old crowns two years ago, so I'm going to harvest a judicious amount this year. Supposedly, three weeks worth. I'm very excited by this. Thanks for the history, very entertaining.
You can not imagine how envious I am! How lucky you are!