Archive for May, 2008

It won’t be long…

Tuesday, May 27th, 2008

I took this photo of a couple of green strawberries today. I’m already drooling over what they will become in just a few more days.

When it comes to fresh fruits and vegetables, I’ve been a bit spoiled. I simply cannot enjoy a strawberry from the supermarket. Sure, they’re huge compared to the relatively small fruits that grow in our garden, but when it comes to flavor there’s no comparison. Our little strawberries get so red and so sweet, that any other strawberries just won’t do. Of course, the supermarket strawberries are at a disadvantage. They have to travel many miles from the field to the store, and they can’t be picked at their ripest or they won’t survive the trip. Our strawberries travel less then a hundred yards from the garden to the kitchen — or two feet from the vine to my mouth! There are a lot of good reasons to grow at least some of the food we eat, and the wonderfulness of ripe strawberries is usually at the top of my list (later in the season it’s ripe tomatoes).

Sometimes we get too many strawberries to eat while they’re still ripe, so my mom will turn them into jams and sauces to be enjoyed later. A household favorite is strawberry-rhubarb sauce over yogurt.

I can’t wait!

Carol, May Dreams Gardens's Gravatar I agree… strawberries from the grocery store just do not
compare to those you grow yourself. I am also eyeing my
green berries, counting the days until I can start to
harvest them!
# Posted By Carol, May Dreams Gardens | 5/27/08 8:10 PM

Ah…Asparagus…Let Me Count the Ways!

Thursday, May 22nd, 2008

Let’s see – stir fried asparagus, asparagus egg drop soup, roasted asparagus, steamed asparagus, asparagus quinoa pilaf, asparagus risotto, asparagus stew, cream of asparagus soup, gifts for friends, snacks for the dog, etc., etc.

If you’re lucky enough to have a patch of asparagus (thanks Noel) you are probably inventing new ways to serve those lovely green spears. We eat it every day for 3-4 weeks this time of year. Last night it was blanched & cooled asparagus on a bed of greens with avocadoes, onions & cheese.

Roasted asparagus is a favorite of ours. The spears are tossed with olive oil, minced fresh garlic, salt and pepper (or use your favorite vinaigrette) – and roasted at 375 degrees for 20 minutes or to your desired doneness. The more asparagus you roast the longer it might take to caramelize a little bit due to excess steam in the oven. I like it when the tops get a little crispy but to each his/her own. Roasted asparagus pieces tossed with roasted potatoes and a balsamic dressing make a very tasty salad and a lighter alternative to the mayo variety.

I haven’t had much luck preserving this spring delight to our pleasant satisfaction other than a pureed soup frozen in quart containers to pull out as a winter ‘fast food.’ If anyone has a success story in this department I’d love to hear about it. Happy munching!!

Chicago Green Festival 2008

Thursday, May 15th, 2008

Hello all! Just wanted to write a quick post to remind everyone that the Chicago Green Festival is this weekend at Navy Pier. CobraHead will be exhibiting in booth 1621.

The Green Festivals are organized by Co-op America and Global Exchange. They emphasize not just “green” trends, but also social and economic justice and fairly traded goods. The Green Fest will feature live music, renowned speakers, green films, a kid zone, organic food (and beer and wine!), and, of course, a variety of innovative green products (like the CobraHead!).

Bring the whole family, and join us for a fun-filled weekend!