Year three, and we can finally have a taste. So far, it's a garden snack. It hasn't made it into the kitchen, or onto the stove—not a single spear. We're watering the garden, spreading compost, and Alex pulls out his knife, and we eat. No need for a recipe.
Garden "grass" is one of the great joys of life!
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ReplyDeleteIsn't that a beautiful sight! Asparagus is my favorite of the two perennial vegetables, the other being rhubarb! Enjoy that patch for many, many years!!!!!
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This was a fascinating read—exploring rabbit liver from a local food perspective really highlights the value of using every part of an ingredient thoughtfully. The preparation tips and emphasis on simple flavors make it feel approachable while still unique. It’s great to see traditional cooking techniques shared in such an engaging way.
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