We got back from Mexico this weekend and were eager to get a look around the garden. While we were relaxing, a lot was happening here: rhubarb, daffodils, tulips, peas, and our latest sowing of salad greens all popped up. And, most surprising of all, was the moment we first saw this:
For a brief moment, we weren't sure what we were looking at. It's kind of other-worldly, hovering as it is over the earth, and to us it seemed to have appeared over night (though this can't possibly be true, can it?). A closer look:
We'll get a better look when we get around to weeding it (which it clearly needs), but it looks so far like the whole bed has started coming up, with no major winter losses. The above photo shows how it starts with a purplish tinge, but most spears change to all green as they grow.
Trying to keep in mind that, since we only planted these last spring, we are supposed to harvest only "lightly" this season, we of course cut a bunch for dinner:
The asparagus was steamed and then given just a drizzle of olive oil. Kirk cut it from the garden about five minutes before he cooked it, so it really barely needed to be cooked at all. It was already so, so tender — not a hint of any woodiness in the stems, even on the biggest spears.
There is also quinoa, which Kirk cooked in chicken stock and to which he added fresh chives and lovage (which have also recently come back to our garden).
Finally, there is flounder with a (sort of) mojo de ajo. I had an absolutely delicious fish this way during our trip to Mexico, and we gave it a go by tastebud guesswork. Kirk minced a bunch of garlic and sauteed it in butter and a bit of salt, then covered the fish with it. Delicious! I have since looked up some mojo de ajo recipes that make it sound like of a compote, with the garlic stored in oil and additionally flavored with chile and lime. I'm sure we'll try that too, but this way totally worked.
An excellent welcome home/welcome spring dinner!