Rising as spring goodness from the still cold ground, asparagus comes long after the first robins have appeared on the lawns at Graywood Farm. Amid the dry stalks of last year's fernlike foilage, the reddish green nubs appear. With a day or two, the stalks push upward.
We spot them early. Some stalks are snapped and eaten right away. Others stay in place for a day or two more. The freshly harvested vegetables travel from garden to stove to plate in a matter of minutes and hours. We fix it roasted or with eggs. Such good food is a wonderful gift from the farm's garden.
Copyright 2011
Wanda Hayes Eichler
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