Spring Produce

Here is some of the local produce available (in some cases via cold frames or greenhouses), and how we prepare it (simply):

• Carrots: grated in salads; steamed as side dish; chopped in stews
• Broccoli:  steamed as side dish; sauteed in broccoli/pasta dish
• Rhubarb:  stewed and served over ice cream
• Beets:  steamed whole with skins on (to preserves nutrients) then peeled, sliced, and lightly buttered
• Strawberries:  eaten raw (and, in this case, mostly eaten before we took this photograph!)
• Cucumbers:  raw and sliced in salads or just used for grazing
• Asparagus:  steamed and lightly buttered as side dish
• Lettuce:   raw in salads
• Spinach (not shown): steamed and lightly buttered as side dish