A couple of weeks ago I was lucky enough to go asparagus picking again. Last year was my first time.
Nothing beats the taste of fresh asparagus, especially when it’s snapped off and eaten raw. I love the complexity of the flavor of raw, tender asparagus–there are slight hints of green bean and pea as well. Or maybe that’s just my palate thinking about other delicious spring time veggies.
While at the farm, I saw the apple orchard in full bloom.
It’s so interesting the way the trees look like they are almost sculpted into a fence.
I saw some bleeding hearts. It’s a strange phrase, bleeding heart. And an odd name to apply to this flower. I see the heart shape of course, but bleeding heart? What would I have named it? I don’t know, maybe fancy hearts over bleeding hearts. They also look like little hats too. Maybe I’d have named them something to do with hats.
Here are some apple blossoms. No opinion or controversy with their name 😛
I like the way the strawberries are growing next to the asparagus. I wouldn’t want to eat them together in the same dish, but it’s nice to think of them as neighbors. That reminds me, I went asparagus picking recently and saw lots of beautiful apple trees in bloom. I should work on posting that soon.
Fresh asparagus is a treat. I picked my own for the first time this week and loved it. I had never tasted asparagus raw. Such a tender texture and fresh notes of green bean and pea. It will be difficult to go back to dull, woody, out-of-season, grocery-store asparagus now.