We’ve been out searching for the first asparagus of spring with no luck.
We’ve seen a few strawberries, so we know the season is close….
So, I opted for sunchokes again.
They’re kind of a ‘cusp’ vegetable – late winter / early spring.
They have a fresh taste and are a wonderful change from the cruciferous vegetables that dominate winter.
And since I learned that they don’t need to be peeled they’re even easier.
Yes, I have fresh sage already, along with chives, garlic chives, oregano and marjoram.
Total time: 35 minutes
- 3 – 4 sunchokes, aka Jerusalem artichokes
- 2 tbs butter
- 1 clove garlic
- 4 – 6 fresh sage leaves substitute 1 tbs dried
- Scrub sunchokes with a vegetable brush.
- Leave whole and put into a steamer basket over hot water.
- Steam 15 – 20 minutes or until barely tender when pierced with a sharp knife.
- When done remove and cut into 1/4″ (.6cm) slices.
- Mince garlic.
- Chop sage leaves if using fresh.
- Melt butter in nonstick skillet. Add garlic and sage and sauté 1 minute.
- Add sunchoke slices and sauté 5 – 10 minutes, until just starting to brown.
- Remove and serve.
I did a very foolish thing today.
I cleaned the stove…..
I’m talking about the wood-burner, the stove that heats the kitchen and helps heat the rest of the house and helps spread dust everywhere. (I had no idea heating with wood could be so dirty.)
I clean it every week or so all winter, but today I did the serious, final, end-of-the-season, take-out-all-the-ashes cleaning. (Normal winter cleaning means leaving a small bed of ashes to help start the next fire.)
Why is that foolish you wonder?
It’s like living in Minnesota and taking your winter coat to the cleaners before July 1.or cleaning and packing away the winter blankets or putting the snow shovel in the rafters.
A snowstorm within 3 days is inevitable.
I cleaned the stove last year in mid-March, after 2 weeks of warm weather. The rest of the spring was cold, rainy and miserable. I finally relented in early May when we had guests and lit a fire….. Which meant the weather improved promptly and I got to clean the stove again.
Anyway…. I just couldn’t bare the thought of finishing the spring cleaning, then lighting another fire and blowing dust everywhere.
If it gets cold again (bound to happen), well…. that’s what sweaters are for.
I cleaned the oven, too.
Mon mari doesn’t know it yet, but summer cooking has officially started. Get the grills out!
He hates it when I clean.
And also to Javelin Warrior’s Made with Love Mondays, a collection of ‘made from scratch’ recipes