Even the most passionate cook gets a little kitchen weary this time of year. We have all cooked up chiliies, soups, pasta dishes & roasted enough veggies that even a vegetarian would say “no more!” With spring just two weeks away, my thoughts are wandering to the start of gardening season.
Here at the Inn we plant a large veggie crop out in our orchard. Several years ago we planted asparagus & strawberries, and reach spring they are our first crop. Tender green asparagus stalks grace our breakfast & dinner plates, roasted or grilled, served with homemade aioli.
The thought of picking fresh strawberries, sweet smelling from the sun’s warmth, makes my mouth water. I know I am getting a little ahead of myself as I look out the window to meadows still frozen over in several feet of snow. Spring comes slowly to Vermont. We await its arrival, bringing the color & scent of the earth waking up.