Tuesday May 12th

My first job each season is to make the hummingbird food and hang the feeders on the dining room veranda! The simple syrup recipe for hummingbirds is 1 part sugar to 4 parts water. Ensure the containers are very clean. If you don't get the feeders out BEFORE they arrive, they'll go someplace else.

My second job is to have a good snoop of the herb gardens! I was overjoyed to see chives, mint, thyme, sorrel, marjoram, oregano, wild garlic and lemon balm, all sprouting nicely! This year's relatively mild winter did little damage to our hardy perennials!

We're planning on planting more rhubarb this year (although we won't see the results for a couple of years - they need time to mature) and add lemon grass - it will be delicious in our salads and the egg drop soup.

We've been searching cookbooks for new recipes for the increasing number of dietary requests. This spring we'll be testing new gluten free pastries and breads, vegan and vegetarian appetizers, soups and entrees - and some lactose free items.

Local spring produce is the best - can't wait for fiddle heads, garden peas, asparagus and strawberries. We'll be making our own strawberry jam!

David Cooke

Executive Chef