Spring on my plate

Best way to eat asparagus?  Broiled, hands down!  Grilled is also great, but pulling out the grill just for a few pieces of asparagus would be silly.  The broiler setting on the toaster oven makes perfect asparagus for two — just brush with olive oil and sprinkle with salt before broiling.

Main dish (not so local, but yummy): quinoa with portabello mushrooms and artichoke hearts, plus lots of our garlic chives.  I bought the portobellos at City Greens, but I forgot to ask about their origin — they MAY have been locally grown/foraged.

On the side, we ate a simple salad with greens from our garden. I’m loving all of this fresh, local goodness.

Speaking of which, I don’t have photographic evidence, but I spent last Saturday in the kitchen (barefoot and pregnant 😉 ) with 12 quarts of gorgeous, delicious strawberries.  I saved some for eating fresh, but most are topped, bagged, and frozen, ready for eating throughout the year.

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