Get out your chef hats!With spring on the way, be ready for all those early spring vegetables by having the herbs on hand. Many of these herbs are cross overs- that is, they can be use for many different spring veg. Don't forget to experiment!
Waiting for the earliest spring peas is an annual tradition across the country. If you are lucky enough to get some from plant to plate(without the little chefs eating them straight from the plant), then there are herbs that marry beautifully with any type of pea dish.
Peas are wonderful any way you make them, but here are some herb ideas that may make you wish for them all year round.
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It doesn't seem like it is truly spring until the first tops of asparagus peek through the ground. On our farm, we spend days going out and checking with anticipation-everyone wanting to be the first to discover the baby asparagus stalks.
Once the season starts, we eat it almost every day. Our customers call daily to check the status of the asparagus harvest, and it seems like we will be in asparagus riches forever. Then, after a couple of short weeks, it's all over for another year.
Here are some herbs that I have found pair very well with delicious asparagus.
Do you need some ideas for recipes using asparagus? Of course we have them!
- Maple Glazed Asparagus - Asparagus Recipe
- Oven Roasted Asparagus - Or Grilled Asparagus
- 10 Delicious Asparagus Recipes and Cooking Tips - Recipes For Asparagus
Onions? What do you mean you have never tried eating onions as a side dish? Well, if this is the case, you will be in for a treat. There is nothing like a sweet, spring onion that has been slowly sauteed in a rich butter and plenty of fresh herbs. The bite that one traditionally knows an onion has, is mellowed by the heat and seasoning. Onions become the highlight of the plate.
A wonderful way to enjoy onions in a whole, new way, is to take a large, peeled onion, and cross cut it almost all the way from top to bottom-leaving the bottom attached. Place the cut onion onto a piece of foil large enough to wrap it in. Then, pour olive oil over the top and load it up with one or more of the following herbs. Wrap tightly and place in the oven or better yet, on the grill. Grill until soft. You can thank me later.