If April teased us, May is beginning to really deliver; first with Asparagus and Fiddleheads, then today with rhubarb, baby lettuces and baby bok choy. Almost everything burst into bloom at once! The Viburnum tree that Alexandra and Christopher gave me for Mother's Day many years ago bloomed again this year on cue, and I celebrated being a mother by enjoying calls from Alexandra and Christopher, the tree in full bloom and a bunch of blossoms picked from spots I really should have pruned in the winter.
The last of the daffodills mix with the first of apple blossoms on our table. We forego eating the fiddleheads but watch their leafy fronds unfold in the woods around our house.
This is flowering-tree/bush month: first our Apple and Viburnum trees, now our lilacs. In addition to the vinca, the lillies of the valley fill the edges of the woods and venture out into the greening grass; the lilies also find their way onto our dining table along with honeysuckle and lilacs... all, as the Viburnum, so fragrant!
We eat asparagus almost every night and sometimes for lunch, continue to enjoy the "April" veggies: spinach and parsnips, and revisit some old recipes as the baby lettuces, baby bok choy and rhubarb appear at the farm stand:
Sesame Ginger Grilled Scallops with Sauteed Bok Choy
Lo Mein - heavy on the bok choy
Rhubarb Ginger Sauce
And use the last of the frozen strawberries in our freezer to make:
Strawberry Rhubarb Crisp
Strawberry Rhubarb Pie
Ramps - Spring Greens - Pea Tendrils
Ginger Lime Mahi-mahi with Pea Tendrils
May 2015 --- Simple Arrangements