Nourishing Gifts from the Garden
There is nothing greater than biting in to the first, juicy red tomato of the growing season, especially if you’ve had to suffer through the imported winter varieties. Many rewards abound, as the earth thaws and brings forth new life. It is a time to re-awaken the senses and celebrate the textures of life. Follow me, as I prepare a healthy meal from my garden, but first let’s see what’s there.
Take a stroll through your herb garden any time of year. Chances are you will find life sprouting up through the detritus of the season. For example; my all time favorite delight, the often overlooked chive plant, puts forth the sweetest, most powerful shoots of the year during the frosty, lamenting, days of March. Combine chives with the ‘bell of spring’, the sugar snap pea, your winter stores of potatoes, squash and garlic, and anything is possible.
Further into the season, you will find the official spring sentinel, and ‘Lilly’ of the garden, the Regal Asparagus. Heralding the arrival of the season of ‘greens’, it is high in folic acid, B vitamins, and vitamin C, while helping to clean and clear vital body systems. Enjoy this simple recipe.
Savory Asparagus
1 lb. asparagus spears
½ lb. sugar snap peas
1 tsp. lemon juice
1-2 cloves chppd. garlic
2-3 T. butter
Fresh cut chives & parsley to taste
Grated Romano Cheese
Clean, trim and cut asparagus spears to bite size pieces.
Do the same with peas.
Steam together until nearly tender, about 8 minutes.
Melt butter in small pot, add garlic and seasoning of choice.
Mix vegetables, herbs and butter mixture in a bowl,
sprinkle with lemon juice, grated cheese and s&p to taste.
Serve mixed with pasta as a salad, or as a topping for
baked sweet potatoes.
