Photo by Judith Hausman Sprinkle fresh thyme or minced dill, oregano, or tarragon over your asparagus pastry. Skinny purple stalks are snaking through the straw covering, and fat green spears are poking up too. Asparagus time is a reason to celebrate. I never got the hang of the pale, lavender-white ones, but the green ones […]
As many of you know, record temperatures were set across many parts of the United States this March, evidence of a changing environment. We’re adapting on our farm, Inn Serendipity, by producing more renewable energy and savoring fresh food from our gardens more months of the year.
Along with rhubarb and ramps, asparagus is in full-blown season here. Those gardeners who have patiently waited through three seasons of feathery ferns are rewarded by lots of fat purple spears.
