First Delivery of 2015!  Joan picked a bunch of asparagus and will deliver to Open Door this afternoon.  We like to saute a little minced garlic and onion in olive oil, roll the asparagus in it, then roast at 400 till the asparagus turns bright green.  You can sprinkle Parmesan or Romano and some sea salt and pepper on it if you like.  Tasty treat!

Blue Skies Sunshine Rhubarb Asparagus

We met down in the Main garden today to dig up some strawberry and raspberries to pass along to Open Door's gardeners.  We found spring asparagus growing in the shade of the raspberries.  

We'll be able to pick the asparagus and rhubarb next week, and judging by these flowers, won't be long till strawberry picking time.          

Srawberries Green Onions Rhubarb

 The strawberries, onions and rhubarb are already well on their way, despite the cold spring.  Here's a cool recipe we found for when they're ready to pick.

     
1 1/2 cup sliced strawberries   
     1 1/2  cup diced rhubarb
     1 tbsp. minced garlic
     2 chopped green onions
     1 tbsp. olive oil
     2 tbsp. balsamic vinegar
     2 tbsp honey
     2 tsp. chopped fresh rosemary

        salt and pepper to taste

1 

Saute garlic and onion.  Add remaining ingredients & bring to a simmer.  Stir frequently. Cook over medium/low heat until thickened, about 15 minutes.  Serve warm or cold with meat or cheese.

Yes, it snowed this week, but our onions, chives, rhubarb and strawberries signal spring has arrived!

Inspiring!  
Our gardeners don't just deliver from the Giving Garden - they deliver from their own gardens.  One of our Giving Garden volunteers delivered chard, bell pepper, tomato, celery, rosemary, basil, dill, sage, eggplant and kale this morning, ahead of the frost.

It's getting to be a little chilly - so we picked lots of green tomatoes in advance of the cold. Of course we can put them in the window to ripen, but some of us go for fried green tomatoes.

• 1 large egg, lightly beaten
• 1/2 cup buttermilk (you can use regular milk but it's not as thick)
• 1/2 cup self-rising cornmeal mix
• Salt and pepper to taste
• 1/2 cup all-purpose flour 
• A pound of firm green tomatoes cut into slices about a third of an inch thick 
• Vegetable oil (or any type of frying oil you prefer)

1. 1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
2. 2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

Our helper - he's shy about being seen, but not about keeping the insect population down.