Hello from the Garden, Well, it seems as if we may be skipping spring and heading right into summer with this hot weather! But, we are prepared!! All of our garden beds are planted and full of delightful veggies, flowers and herbs. We have had second grade on garden watering all week and so we are sure our plants will be enjoying this unseasonably hot weather!
This week we introduced our harvest of the month: Asparagus. What a success!! We had kids begging for more! Here’s the recipe we made in class:
Sautéed Asparagus Spears
½ a Lemon, juiced
2 cloves garlic, minced
Break the hard ends off the asparagus, then wash the spears.
Sautee the garlic in a pan on medium with olive oil. Once garlic has browned slightly, add in the asparagus spears, lemon juice and salt.
Leave the pan on medium to brown the asparagus.
Once brown, turn the heat down to low and cover the pan. Simmer for 5-8 minutes or until asparagus spears are cooked al dente.
Optional: Sprinkle with Parmesan and cracked pepper to serve.