We’re right at the brink of May, and already the weather is creeping up past 80 degrees. Hard to feel motivated to light the stove and heat up the RV even more. Thankfully, it has still been cool enough first thing in the morning to do a little cooking ahead, and I have an abundance of spring’s finest vegetables to enjoy!
Here’s a taste:
For Saturday’s lunch, I topped a giant bowl of spinach with chopped raw asparagus, a few stalks of rhubarb, chopped and blanched for about 4 minutes in boiling water, a boiled egg, sliced in half, and edible flowers, tossed with a drizzle of olive oil and a splash of apple cider vinegar. Oh, and a few of my over-salted, over-baked first batch of sourdough crackers, crushed on top as surprisingly good croutons.
Then, the next day, I threw together a rice bowl with raw asparagus, pea tips (from the cover crop), sautéed spinach and garlic, minced ginger, miso, and sesame seeds.
Spring on a farm sure is pretty magical… and delicious!