savour

we are still eating asparagus!

did you know that asparagus is in the lily family?

it’s pretty amazing how mother nature knows how to combine colours and tastes… 
asparagus is available at the same time as the chives blossom 
i have to share this recipe with you. 
it is a family favourite

 asparagus salad

2 bunches of asparagus

1/4 cup of sesame oil

2 teaspoons tamari or soya sauce

1 tablespoon of honey
a pinch of salt 
a tich of hot sauce if you like

3 tablespoons of toasted sesame seeds 

8 chive blossoms: 3 separated and 5 whole for garnish

if you have tiny, thin tender spears there is no need to steam them. 

otherwise, steam the asparagus until tender crisp...  about 4ish minutes

then plunge the spears into a large bowl of ice water…this part is important 

as it stops the cooking process and preserves the colour 
pat dry and cut into 1 1/2 inch pieces.

combine sesame oil, tamari, honey and salt (and hot sauce) 

gently toss the spears with this dressing.

tumble onto a serving platter or into a bowl and 
sprinkle the sesame seeds and chive blossoms on top. 

enjoy!

  although the pear and apple blossoms have come to an end 
there are still blossoms...

mark’s grandma planted this lilac tree by the house

it is over 80 years old…magnificent and so fragrant! 
we often see hummingbirds resting there

thank you grandma vera!

this is our neighbour larry’s field of just planted wheat. 
at the very edge is a forest and an old lilac tree with double blossoms

and of course my little strawberries are blossoming…

hello strawberry jam!

marks grandma also planted peonies, opening soon…

 do the ants help?

  oh how swell to wake up and see puddles…we really needed that rain!

i should mention that for many weeks now mark, alex, lucas, 
spencer and margo have been taking care of the orchards…
planting, pruning, mowing, grafting, irrigating, spraying, fertilizing... 
it is a daily labour of love and the work is endless.
i will be sharing more details of that later.


and welcome the first fruit….
do you have a favourite recipe for rhubarb?
as kids we dipped the stalks in brown sugar! 
oh that makes my mouth water just thinking about it!

i do love the special foods of spring!

 will we find morels again this year? that would be opulent! 

bon appetite and warm hugs,

laura

                                       carl laidlaw orchards