I’ve been blessed the past couple of weeks with getting Spring brought home.
In the “old days” of a few years ago, it would have been me up at the crack of dawn to get to a market to pick the best of Zuckerman’s asparagus and sneak over to see if Berkeley Bowl had ramps or morels. Since starting to truly cook seasonally, those are the signs of when Spring has sprung. Already the spring onions will have arrived and the tiniest, sweetest radishes are around and soon there will be rhubarb from many vendors (my favorite from Happy Quail farm) and then some Eclair strawberries from Yerena and Tomatero will finally surface.
But for now it’s glorious asparagus both pencil thin and fat and sassy. The latter of which today got served steamed over whole grain English muffins with two plump Glaum eggs on top and a hollandaise that handsome put together for us.
The side there are apples stewed with rum and saffron and some allspice which was just fine with a bit of the hollandaise, indeed, it was an all together scrumptious meal washed down with coffee from Alchemy Collective.
And since you asked, our eclectic table is a 1880s parlor table desperately in need of a refinish topped with Chilewich mats and adorned with Bodrum linens. The mugs are unique, turned for us at Lightwave pottery studio on Kauai.