One great thing about having a garden is that it lets us in on when foods are in season in our local areas. We've moved around a lot, so remembering when we picked corn or blueberries or apples when I was growing up in Michigan does not exactly inform when I should be looking out for them here. Missing these treasures once at the U-pick spots also clues me in.
It's possible to find strawberries, tomatoes + apples year round these days, but eating fruits + vegetables in season is a whole different experience! Summer crops get all the glory, but spring has some pretty great offerings too! Asparagus, greens + peas make me feel thirsty for green on my plate...and chives + radishes are coming out of our own garden right now.
It's possible to find strawberries, tomatoes + apples year round these days, but eating fruits + vegetables in season is a whole different experience! Summer crops get all the glory, but spring has some pretty great offerings too! Asparagus, greens + peas make me feel thirsty for green on my plate...and chives + radishes are coming out of our own garden right now.
This meal tasted like spring on a plate + I didn't want to forget it, so I thought I'd record it here...
Spring on a Plate (serves 4)
1 cup dried brown rice
asparagus, woody ends removed + sliced
4 Tbsp butter
1 lemon, juiced
peas
radishes
fresh chives or green onions
nutritional yeast
cayenne, salt, pepper flakes
Cook rice, adding asparagus stalks to the cooking pot for the last 8-9 minutes of cooking time. Add asparagus tips for the last 3-4 minutes of cooking time. The asparagus will steam on top of the rice (do not stir in). When all of the water has evaporated, remove pot from heat + stir in butter, peas, lemon juice + seasonings. I used salt, cayenne + pepper flakes. Garnish with chives, radishes + nutritional yeast. Enjoy! :)
Love,
Jane
Spring on a Plate (serves 4)
1 cup dried brown rice
asparagus, woody ends removed + sliced
4 Tbsp butter
1 lemon, juiced
peas
radishes
fresh chives or green onions
nutritional yeast
cayenne, salt, pepper flakes
Cook rice, adding asparagus stalks to the cooking pot for the last 8-9 minutes of cooking time. Add asparagus tips for the last 3-4 minutes of cooking time. The asparagus will steam on top of the rice (do not stir in). When all of the water has evaporated, remove pot from heat + stir in butter, peas, lemon juice + seasonings. I used salt, cayenne + pepper flakes. Garnish with chives, radishes + nutritional yeast. Enjoy! :)
Love,
Jane
