We had just enough asparagus for 1 person and I couldn’t sneak it all for myself… so I made an omelette for brunch. Asparagus, green pepper, onion, parsley, chives, basil… everything except the green pepper and eggs were from my garden.
Delicious!
A must try recipe… violet jam
1 cup violet blossoms tightly packed
1 1/2 C water
juice of 1 lemon
2 1/2 C sugar
1 pkg of powdered pectin
Put blossoms, 3/4 C water and lemon juice in a blender amd blend until you have a smooth violet colored paste. Slowly add sugar and blend until dissloved. Mix pectin and 3/4 C water in a sauce pan and bring to a boil. Boil hard 1 minute. Pour hot pectin mix into blender with the violet mix and blend for about a minute. Pour quickly into jars and seal. Store in the freezer.
Praying for no more snow
The weather forecast is not good – cold and possibly snow after a week or more of really pleasant (almost hot) weather. We have almost all of the houseplants on the deck and I don’t want to bring them in. (I took them out to make room for 15 at Easter – after I made a makeshift greenhouse for protection. )
My aspargus is growing nicely, strawberries blooming. Herbs are doing well (they have a cold frame). It’s time for spring, not winoter.