I’m not really sure how this is possible, but between late-coming warmer temperatures and the impending solstice, I seem to have missed documenting an entire season here. It’s been muggy and very warm here, per the rules for Virginia-in-June, and I’d feel remiss if I didn’t write down a few notes before it’s full-blown summer.
Spring is the time for asparagus and rhubarb and strawberries and all the prettiest, fleetingest things. We’ve been bingeing on them, but I haven’t written at all, which makes me officially the worst food writer in the world. Ben’s boss grows asparagus and we are the recipients of a lot of it—buckets full. We felt like we hit the jackpot with this recipe for roasted asparagus with lemony breadcrumbs. I taught a local foods workshop last month where I got to play with an induction burner (magic! magnets!), and we made this pan roasted radish salad—it’s worth a repeat.
This was a crazy spring for mushrooms and while I was gone on a business trip on May, Ben kept stumbling upon giant morels in the yard. The shiitakes I wrote about last year are fruiting again. We got some especially huge ones, which made for some earthy kitchen vignettes.
We inaugurated the season of porch dinners–we have the best evening light out there.
Last, but certainly not least, kittens:
See you on the other side of June 21.