We’ve also been finding ticks after days in the fields and forests. I strongly feel that there are far more benefits than risks when it comes to outdoor play (and work). Take a moment to read up on Ticks and learn how to properly remove them. When you know what to do when you find a tick, poison ivy, or any other other outdoor irritant, they all seem a lot less frightening.
We are happily harvesting large bunches of asparagus from the garden. There are all sorts of recipes I love to use asparagus in, but recently, we’ve really enjoyed roasting it. We simply toss the spears with olive oil and soy sauce and bake at 400 degrees on a roasting pan until the spears are crispy and slightly blackened at the ends. YUM.
Spinach, dill, cilantro, and lambs quarters are all springing up in the garden, providing us with our first big fresh salads of the year. We love early spring salads with cilantro lime dressing or our classic garlic dijon. Looking back at past May/June blog posts, I can see that this year’s new and exciting salad concoctions are actually an annual ritual at this time of year. If everything you’re harvesting for salad in May is green, try adding color with some edible flowers like pansies, violets, and chive blossoms.
Want to enjoy your greens without having salad for every meal? We love this spinach soup recipe – it’s great warm or cold! Happy harvesting.