We love our perennial herb gardens! We especially love them in the spring when we pull off their blankets of hay (put down last fall to protect them from the harsh Algonquin winter) and can see tender, tasty new shoots popping up! There are chives, lavender for homemade ice cream, sorrel for soup, rhubarb, garlic and mint!
Next week we’ll be planting edible flowers for our salads - nasturtiums, marigolds, violets, pansies, violas and dahlias. Look for them by the old canoes near the kitchen.
In addition to our own gardens, our local farmers provide us with sprouts, fiddleheads, wild leeks, garlic, asparagus, strawberries and more!
Asparagus – the fresher and thicker they are, the sweeter they will taste. Steam for just a couple of minutes – al dente – and toss with a little butter and lemon juice. Enjoy!