Free Shipping on Seed Orders over $50. (not including Potatoes, Garlic, or Bulk Seed)
You can finally say goodbye to that endless sea of green! At the end of May it’s time for something new: asparagus and rhubarb.
Both of these vegetables are perennial veggies. They patiently waited out the winter under the snow, ready to pop their heads up the second the sun started warming the soil. Here is how you can make the most of them right now.
Nothing beats the taste of freshly harvested asparagus. Forget the ones from the grocery store in the middle of February: local asparagus is sweet, tender, and doesn’t even need peeling.
Asparagus grows at a crazy speed—sometimes several centimeters a day when it's hot! You can almost watch it grow.
The Technique: Use a knife to cut the spear at the base, just below the soil surface.
Pro Tip:: Be careful not to nick the neighboring spears that are still sleeping just under the dirt.
The absolute worst thing you can do to asparagus is overcook it. To really do justice to your garden harvest, keep ital dente so it still has a nice little crunch.
The Foolproof Method: Toss with a drizzle of olive oil and some coarse salt. Pop it on the BBQ or in the oven for just a few minutes.
Mix It Up: Don't hesitate to throw it into everything: crêpes, creamy soups, stir-fries, omelets, or pasta salads. When it's in season, you can truly never have too much.
For many of us, rhubarb brings back childhood memories of dipping a raw stalk straight into a bowl of sugar. But did you know it’s way more versatile than that?
Important reminder: Only eat the stalks! The leaves are toxic.
If you have a bumper crop this year, try these crowd-pleasing options:
Quick Compote: Chop the stalks into pieces, add a splash of water, a bit of sugar or maple syrup (and a pinch of ginger if you're feeling bold). Simmer until soft. It is absolutely incredible over plain yogurt.
Baking and Desserts: Toss some chopped rhubarb into your muffins or fruit crisps. That tart kick tastes a lot like cranberries!
Perfect Pairings: Mix it with apples, or wait for the first strawberries of the season for that timeless, unbeatable flavor combo.
If you lack the space or time to grow these perennials at home, it’s the perfect time to support a local farmer. May is your last chance to sign up forweekly organic veggie basketsbefore the height of the season begins. It’s the best way to eat fresh without ever having to pull out a harvesting knife.
Asparagus and rhubarb are fleeting pleasures. As soon as the intense heat of June arrives, they’ll disappear as quickly as they appeared.
So, put on your boots, grab your knife, head out to the garden or your local farmer's market, and get creative in the kitchen!
Happy Spring,
🌼 Sophie
100% Organic
No GMOs
++ Biodiversity
Leave a comment (all fields required)