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Spaghetti With Asparagus, Green Garlic; Spring — 4 Comments

  1. Yes indeed. Moi aussi, j’adore spring!

    The forsythia is still in full bloom (I can’t remember the last time that blossoms lasted for two weeks!) and the chives and garlic plants are all at least a foot tall. Which means we have green garlic galore.

    All that’s missing for us now is the asparagus. I don’t expect to see local asparagus at the market stands for another four weeks. Waaaahhhhhhh! I WANT that spaghetti dish. It sounds fabulous!

  2. kate, sometimes, though, I wonder why I bother with it all….

    Robyn, I think it’s not popular on your side of the pond. I have a Canadian friend that has an organic farm specializing in hard to find veggies for high-end restaurants and he’d never heard of it, He’s planting some now lol

    Elizabeth, our spring lasts so much longer than a North American spring – forsythia blooms for almost a month, plum trees for 3 weeks…. We’ve been eating asparagus now for 6 weeks…. Jealous? Okay, the last 2 weeks have been cold, windy and rainy…. Feel better?

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