Sitting in my garden surrounded by sun and flowers. Rarely do I sit and reflect on my surroundings. May brings out the best in everything. The trees are flowing and last year’s plants are breaking through the soil and reaching towards the sun.
I look forward to the market and the bounty of the stalls brimming with green produce. I grew my first and only fiddlehead fern. The sight of the small green curly fern set the tone for the menu for the coming week. Rhubarb begins the meal pickled and paired with fennel, celery and cucumbers.
Ramps, young asparagus, basil, new potatoes all herbs that will be a part of the upcoming menu. Vegetables and flowers comprise the dishes not as an accompaniment but as the main ingredients. Young asparagus paired with house smoked salmon, home made crème fraiche and chives. The risotto showcases the spring peas with a pop and grassy overtones. Strawberries finish the meal with simplicity and sweetness. Join me, the herbs, and the flowers for an exciting and mouthwatering menu on May 11.