Despite the ups and downs in the weather, there’s a spring in everyone’s step. The long winter is over and we look forward to warm breezes and plants springing up in the garden.
Those who know me well understand my predicament with the garden: yes, it’s the thyme factor.
Every year I begin the challenge with my garden with a vengeance. This will be the year we get control of the crazy meadow and gardens that were left to nature for many years. I will say that things have improved over the years but it has been a long go of weeds and the naturalizing of bulbs. Then, of course, there’s the fallout from the massive ice storm that took down our 100-year-old maple tree last year.
On the upside, the storm has left a perfect place for a veggie garden. The thyme factor is whether or not I will be able to fit it all in.
Our little business takes up a lot of time during planting season, which always puts us behind. This is a new year and Ron and I will give it another go and we’ll see where we get. My inspiration will be the picture of my dad tilling the garden on the farm and the conversation we both enjoyed in his garden. Many of his plants will be making their way to our garden, a good choice of therapy. It won’t be huge but we will focus on things that are easy to grow and herbs that we enjoy in our cooking.
Welcome spring, we are thrilled to have you here and look forward to all you bring. These recipes draw inspiration from the upcoming asparagus season. Enjoy some sunshine, warmth and good memories in your garden.
Roasted Asparagus and Cherry Tomatoes
2 bunches of asparagus, trimmed and peeled if needed
2 tbsp white balsamic vinegar
3 tbsp olive oil
1 red onion, sliced into rings
15 cherry tomatoes, halved
Salt and pepper to season
In pot of boiling water, blanche asparagus for 2 minutes, pull out of water and shock in a bowl of ice water;
In a bowl, combine sliced onion, cherry tomato, add blanched asparagus and gently toss in olive oil, salt and pepper; Place on tray lined with parchment paper and roast in oven at 400F until warm;
Place on a serving platter and garnish with crumbled goat cheese.
Potato-Crusted Salmon Fillet
1 Yukon gold potato
4 salmon fillet portions (6oz)
1 tbsp butter
Salt and pepper
Peel the potato and make long shoestrings with a mandoline slicer; place in cold water to avoid the potato browning;
Season salmon with salt and pepper;
Drain the potato and dry as best you can. Wrap the potato around the salmon;
Place pan on medium heat, add butter and olive oil. Once the oil is hot, sear the salmon in the pan and allow the fish to brown on both sides, then place on a baking tray lined with parchment;
Bake in oven at 400F for approximately 12 minutes.