Organized cooking…there are just so many ways I could go here!
But for this morning let’s talk about the season we are currently in.
On my way into my latest organizing class (two Saturdays ago) I picked up Tastebud magazine and paged through it. It caught my attention by having lovely large spears of asparagus on the front cover. It didn’t let me down. Inside were several relevant recipes for asparagus, two of which I cut out:
Fresh asparagus soup
Marinated pasta and asparagus salad
Asparagus is pretty darned expensive. So I suggest finding a nice little piece of yard, say 4 foot by 8 foot and planting some asparagus roots. It takes a couple of years for them to become well-established, but the results are fabulous! Fresh asparagus in the few seconds it takes to walk outside and harvest a handful of spears! And you can’t beat the flavor and quality of fresh asparagus.
Weeding isn’t even really necessary – although I do it so that the bed looks better – and asparagus grows easily and naturally in this part of the Midwest. Plant them and walk away — and start checking them in early spring (daily, they grow fast!) and enjoying the benefits of your one-time efforts.
There are a profusion of spring crops that will be ‘springing’ up soon…
Spring greens, broccoli, cauliflower, peas, strawberries, radishes and more. Most of these need very little effort to plant and harvest, but if you are short on time simply visit your local supermarket and buy them there. Think about those wonderful recipes and slow down from your hectic week with a fresh salad or soup – homemade or otherwise – they will remind you that life begins again each year!