Here in Northeastern Massachusetts, Winter has a tendency to linger longer than we would like. Although this year’s addition was on the mild side, cold and clammy weather has persisted into May. Thankfully, the asparagus season is upon us, just in time to add some Spring cheer to our Mother’s Day dinner.
I cook on Mother’s Day. It’s what I do. Preparing a tasty meal for my Mom, my wife Catherine and my daughter-in-law Lauren is something that I look forward to every year. This year, we are going to have roast leg of lamb with beans. The beans are from last season’s dried bean harvest. I will be making a salad consisting of the following ingredients fresh from the garden: spinach, lettuce, mache and asparagus. I’m up early, making my to do list and creating a time line to make sure that everything comes together for a one o’clock meal.
Our asparagus season will last approximately two months which will take us into pea season. I love these vegetable seasons, each in turn, contributing to the rhythm of life. I started my 12′ x 12′ asparagus patch nearly twenty years ago. Over the years, the start of asparagus season has taken on special meaning for us. If you have been thinking about starting your own asparagus patch I encourage you to go for it.
All the best,