ASPARAGUS
AND
GARLIC
SOUP
Asparagus is a perennial, so once planted, it will return annually for harvest. It takes several seasons before the asparagus is mature enough to harvest, but after those first few years, it will continue to grow in the same place in the garden for 15 to 20 years. The spears can grow in several different colors — green, white or purple. Once harvested, the asparagus should be thoroughly rinsed and can be stored in the refrigerator for up to three days. Make sure to cut off the woody bottoms from the spears to remove any bitterness.
CELERY
SPRING
ROLLS
WITH
PEANUT
SAUCE
Chinese celery is much thinner and has a bolder flavor than the traditional celery found at the grocery store. It has an abundance of leaves that resemble Italian parsley. Growing Chinese celery isn’t difficult, but it’s best to start with a seed planted in trays. Once growth has started, transplant to the garden. It needs full sun and should be planted when the risk of frost has passed. Chinese celery is rarely eaten raw since its intense flavor can overpower other spices. Store your celery in the crisper drawer in
the refrigerator and don’t fret if it becomes limp after a few days — this is common and can be easily reversed with a quick soak in ice water.
SWISS
CHARD,
SHRIMP
AND
GRITS
Swiss chard is known for its big, bright-green leaves and rainbow-colored stems that add pink, yellow and orange hues to garden beds. It can be grown in cool or warm climates, making it convenient to use year round in recipes for a touch of color and to add nutrients to a variety of dishes. It’s known as the “leafy beet,” as the plants are closely related and both are entirely edible.
Shrimp and grits is usually considered a Southern dish, but its roots are from Africa, where maize was ground into a texture like today’s grits and combined with shellfish.