Well sheltering from the rain is fun.Still after a good few days of fine dry weather a good soaking won't go amiss, as long as it doesn't hang around too long.
I really have to get the Brassica cage up this week as my cold frame is starting to bulge with seedlings ready to go in.
The potting shed extension has really paid dividends and I'm looking at trays of stuff waiting to go in. I've already planted 2 lots of Peas and Broad Beans with another lot coming along. I've earthed up the Asparagus bed and got the First & Second Early Potatoes in. The Purple Sprouting Brocolli is coming to an end soon and I'll be needing the space for my Sweet Corn.
The Garlic is looking good and hopefully the Japanese Onions will start to expand soon.
I've sown a tray of Leeks and they're getting quite big now so I'll be transplanting them into their permanent bed soon.
The subject of Asparagus and smelly wee is quite interesting with a few websites devoted to the discussion. Well at least my kidneys seem to be functioning OK!
Talking of Asparagus, there's some fabulous local grown in the shops right now so this weeks recipe reflects that. (I will have to wait for 2 years before I can sample some of my own!)
Enjoy,
The Captain.
Sautéed Asparagus with Garlic
You will need:
Bunch of fresh Asparagus.
Olive Oil.
Balsamic Vinegar
Garlic
Grated Parmesan Cheese,
Salt & Pepper to taste.
First blanch the asparagus. (This keeps it from going grey when you cook it!)
To blanch; bring a pot of water to a boil and season with salt. Fill a large mixing bowl with ice and cold water. Place asparagus in boiling water for about a minute then remove and put in ice water. Let it sit for a few minutes and then remove, pat dry
Saute using olive oil, a tbsp. of balsamic vinegar and a tbsp. of minced garlic.
Using a non-stick frying pan, stir fry/toss it for 3 - 4 minutes.
When it's ready, sprinkle with fresh grated parmesan cheese, salt and pepper.
Very simple but tasty.
