Friday, April 12, 2013
Field garlic and asparagus. The asparagus is not from these parts. I know, because these parts told me that their asparagus came up two days ago (hi, Stacey). Jersey. Points south.
I confess: Trader Joe's. Organic. California. BIG truck.
Does my tiny, mass transit, foraged field garlic carbon foot make up for that?
They tasted really good, roasted together. The only bit of the field garlic that remains inedible is the tough part of the stalk between tender, sweet bulb and green chive-y leaves.
And they will be fine to harvest for several more weeks, and then again in fall. Local asparagus will appear soon.
What will you do with yours, wherever you are?
Asparagus, I mean?