I drove to Amish country a couple of days ago and scored about 12 dozen eggs. Here are some from
Ameraucanas chickens. I just love the color of their eggs.
And, it is rhubarb and asparagus season. Though I grow my own rhubarb, it is still too small to harvest so I bought a lot of it at the Amish farm.
I also bought fresh carrots, Brussel sprouts and more Amish roll butter.
We are eating asparagus at every meal now.
I made a big pot of rhubarb sauce and my house was filled with the smell of Spring.
I always add a few dots of butter to melt on top just like my grandfather used to do when I was a little girl, a long time ago! Nothing means Spring to me as much as a bowl of rhubarb sauce.
I bought some new potatoes too and I cubed them and sliced the Brussel sprouts.
I minced some garlic, and sliced onion and mushrooms.
Everything was sauteed with some local sausage.
I browned some butter in a cast iron skillet and cooked one bunch of asparagus until it was turning brown on the edges. I served it drizzled with the remaining browned butter and sprinkled basil pesto over it with a dusting of Parmesan. This is our all-time favorite way to eat asparagus.
I used the last of my ramps and stirred them into the potatoes and sausage. I love using each fruit and vegetable as they come into season and we eat them prepared as many ways as I can come up with until their time is over and we move on to the next ones that show up at the farm markets. I also love being able to make meals that are totally sourced locally. I am so lucky that I can get not only fruit and vegetables but local meat too.
I also baked a Swedish tea ring for my husband to have with his coffee. At this time of the year, our biggest meal of the day is breakfast.
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