When you grow your own, you can’t truly expect uniformity
Wow: a weekend of warm temperatures, and it’s like we’ve traveled to a different country! (And all without leaving home, how cool…) It helps that the majority of the blooming trees are blooming. Because we live in the fruit belt, we pass probably more different kinds of trees (and orchards full of them) than the average bear; I am teaching our daughter to identify different trees mainly by blossom. Redbuds and magnolias are easy, but she seems to be able to tell her plums from her cherries. Even I can’t quite tell the difference between pears and apples so she gets a pass on those. It’s early yet for apricots and peaches though, as well as the vines and the blueberries; they’ll happen soon enough.
Perhaps you’re not enjoying your own asparagus quite yet, but do you have herbs in your gardens? Freshly cut herbs in spring are a true delicacy. They’re still spring tender, not woody, not sharp. It’s this time of year I make excuses to make lots of herbed yogurt cheese and herbed butters. Herbed butters can be frozen, too; I have often surprised myself by “finding” one in mid-summer when doing a freezer-filling session: tossing freshly cooked summer veggies in a pat of chive/thyme/marjoram butter is a great cheat, I mean treat.
Herbed yogurt cheese
- Homemade yogurt, or store-bought plain: start with 2 cups. Line a small colander or strainer or funnel with cheesecloth and set it over a small pot or bowl. Add yogurt and drain; I usually let it go overnight and then give it a final squeeze until most of the liquid is out. You’ll end up with about a cup of “cheese.”
- Go to the garden and snip a generous handful of fresh herbs: chives are lovely, but so is anything else that is up and is green and–most importantly–tastes good to you. Wash and mince the herbs; add them to a bowl and mix in the yogurt cheese. Add salt and pepper to taste.
- This is especially good on a nice warm piece of toast.