Thursday, June 19, 2014

Our Spring Harvest

 Our first meal from our garden was our faithful Asparagus, with its tender shoots of many sizes sautéed in olive oil and fresh garlic, sprinkled with parmesan cheese.
Our Woodland brought forth the deliciously tender  fiddleheads we have come to look for every spring Fiddleheads  still in the curled state before it is a fern, cleaned, parboiled, and sautéed in olive oil and garlic is also a very tasty morsel.
Our Rhubarb is also faithful and abundant once established in a place undisturbed, though there is many things you can make with rhubarb our family's favorite is Strawberry Rhubarb Crisp.
Rhubarb also freezes well for later use.


  1. O YUMMY! Especially the asparagus. I like anything prepared that way;) and edible perennials are the way to go.

  2. It all looks so beautiful! What a great joy a garden harvest is...

  3. Of course, Cindy, every thing you make is Delicious! I have had many wonderful treats in your kitchen!