grilled balsamic asparagus

We’ve been eating our weight in fresh asparagus for the past week thanks to neighbours who are harvesting more than they can eat themselves. This is our favourite way to prepare it (even the small squeaky kid admits that this is tasty - and nobody can argue that asparagus is exciting to kids).

This, a baked potato, steak and a big glass of wine just might help you get through the weekend when your husband thinks it’s a good idea to allow the children to invite 3 friends over for a sleepover. And then they spend 24 hours giggling, screaming and breaking the odd window.

• 1-2 lb fresh asparagus
• balsamic vinegar
• olive oil
• kosher salt
• fresh ground black pepper, to taste

Rinse and snap off the tough ends of the asparagus.

Place asparagus spears on a platter or cookie sheet, drizzle with balsamic vinegar and olive oil (a couple of tbsp of each or more, depending on the amount of asparagus). Sprinkle with salt and pepper and roll the asparagus around in it until well coated.

Heat grill to high heat and grill for a few minutes on each side or until asparagus is done.

Linked to Frugally Sustainable, Wildcrafting Wednesday

signs of spring

Our bulbs have all come out – hyacinths, tulips, daffodils, and some other things whose name only my mother-in-law (the serious gardener) knows.

Asparagus from a neighbour’s garden on the grill (no, I didn’t pinch it under cover of darkness – it was a nice present).

And finally, the dad, out cultivating the vegetable patch at 8 o’clock at night. He has been itching to get it planted.

seed order

We made it through an emotional weekend. After the Tribute of Life on Saturday there was a dinner and get-together at our house for 50 or so family and friends. It was a good opportunity for locals and out-of-towners to visit and reminisce and have some food. A few good friends stayed the night and helped tuck the dad into bed later – it had been an emotional day for him, complete with a speech in front of more than 250 people, so he needed a little unwinding time.

Today we cleaned up, the kids did a complete clean out of the barn and there was even a chance for a nap. I sorted through the seed order and am going to use this space to write them down. Last year I neglected to record anything and lost the packing slip, so I am leaving myself a list here where I can find it again when ordering time comes around next year. I am pretty good at keeping records, but lousy at remembering where I put them.

We’ll still have to purchase our seed potatoes, green pepper and hot pepper plants, tomatoes in several varieties and some onion sets, but this will be a good start. Next weekend we’ll start planting some seed.

2013 William Dam Seed Order:

Basil – Italian Large Leaf Organic / Sweet Basil

Beans (bush) - Provider

Brussels Sprouts – Jade Cross Hybrid

Carrots – Nelson Hybrid / Baltimore Hybrid

Cucumber – Eureka Hybrid & Sweet Success Hybrid

Dill – Bouquet

Lettuce – Great Lakes 659 / Buttercrunch / Bon Vivant Salad Mix / Pinares

Melons – Diplomat Hybrid / Halona Hybrid

Onions – Ramrod / Camelot Hybrid

Parsley – Green Pearl Organic

Peas – Lincoln

Pumpkins – Dill’s Atlantic Giant / Mustang Hybrid / Spooktacular Hybrid

Radish – Raxe

Rosemary

Sage

Spinach – Space Hybrid

Sunflower (Helianthus) – Mammoth Russian

Watermelon – Jade Star Hybrid, Full Lucky Hybrid

Zucchini – Spineless Beauty Hybrid

Leek – Jolant