I'm starting mornings with a cup of coffee in my garden. I take the dogs outside to run, let the chickens out and take a look around at my plantings. This morning was my first official harvest, the asparagus is up. I've got a bed of "Mary Washington" which is about 5 years old and pretty average, green stalks like you'd see at the grocery. Last year I added a new varietal, "Purple Passion" which boasts slender, eggplant-colored stalks. Anyway, I snapped off those that were ready, grabbed some green onions (tons of those in my herb bed, always) and stopped in the coop for some eggs.
My son is a 4-h kid and has raised poultry for many years. His birds always do a good job at the county fair and they are beauties. All are tame, named and produce gorgeous, large eggs for us. I'm a huge fan of chickens. They take any kitchen and garden scraps and turn them into yummy, nutritious eggs. They are the ultimate recyclers. They also keep down our mosquito population and provide free fertilizer. If you are able to keep a few, I highly recommend it!
So much fun and sort of empowering to be able to grab the ingredients for a delicious meal from your own backyard. Just 1/2 an acre is what I have it really produces quite a bit of food for my family. Best of all, I know exactly how that food has been treated. No weird chemicals here, I love it.
Dinner tonight will be this protein-packed frittata.
A cinch to prepare and really delicious.
SPRING ONION & ASPARAGUS FRITTATA
About 30 minutes total to prepare. Makes 4 servings.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.