The famine is over.

Anything to do with growing herbs and vegetables goes here.
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MINESAPINT
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The famine is over.

Post: # 103522Post MINESAPINT
Fri May 16, 2008 5:39 pm

At last my spring cabbages and asparagus are ready to pick. Just made a humongous asparagus lasagne. Yum Yum!

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Mrs Moustoir
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Post: # 103528Post Mrs Moustoir
Fri May 16, 2008 6:28 pm

Congratulations minesapint! Enjoy your food from the land.

I'm sorely tempted by my new asparagus plants...only planted this spring but lots of yummy spears have popped up. But must resist this year... :cry:

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Annpan
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Post: # 103559Post Annpan
Fri May 16, 2008 8:41 pm

Woohoo :cheers:

I also just planted my asparagus this year (a little late, they have yet to make an appearance)

Guzzeling rhubarb by the tonne though :mrgreen:
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Post: # 103627Post ina
Sat May 17, 2008 9:45 am

Annpan wrote: Guzzeling rhubarb by the tonne though :mrgreen:
All my rhubarb went into the cake last weekend... Was worth it, though. :mrgreen:

And I'll be buying asparagus today for the first time! That's one thing I'm not going to spend time and space on - they grow it so well locally...
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Milims
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Re: The famine is over.

Post: # 103643Post Milims
Sat May 17, 2008 10:29 am

MINESAPINT wrote:At last my spring cabbages and asparagus are ready to pick. Just made a humongous asparagus lasagne. Yum Yum!

MINESAPINT
Could you post the recipe please?
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Post: # 103654Post MKG
Sat May 17, 2008 11:01 am

We don't grow asparagus except for the fern, but we've just been given four pounds (I kid you not!) of the stuff. That's enough to keep our wee smelling odd for weeks.

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Post: # 103664Post ina
Sat May 17, 2008 11:47 am

MKG wrote:We don't grow asparagus except for the fern, but we've just been given four pounds (I kid you not!) of the stuff. That's enough to keep our wee smelling odd for weeks.
That's one way to put it! :lol: A colleague told me yesterday he had so much of it he was throwing it out - Argh!!!! Why the heck couldn't he bring some along???
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Post: # 103818Post MINESAPINT
Sat May 17, 2008 8:59 pm

Hi Milims,

Generally don't bother with a recipe, depends more on what's available.

This is yesterdays effort and I can recommend it:

Oven on. 400 degrees.


Chop & boil asparagus for about 10 mins in a small amount of water.

Make tomato sauce. Chop & fry 1 onion in olive oil, add herbs, I happened to have some fresh Origano growing in the garden, keep on the heat, add whole tube tomato puree, add tin tomatoes (fresh if you have them), add asparagus including the water it was boiled in. Simmer for a few minutes.

Make about 1 litre bechamel sauce, flour, marg, milk & a whole Nutmeg grated in. Salt & pepper to taste if you wish.

We now have 1 litre of white sauce and a similar quantity of tomato sauce. In a large oven proof dish layer the sauces (about 5mm layers) up alternating with sheets of Lasagne verde finishing with white sauce then sprinkle with cheese if desired. Put in oven. 15 mins al dente. 20 mins+ fully cooked.

Only 35 calories per slice! Tuck in!


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Flo
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Post: # 103875Post Flo
Sun May 18, 2008 9:21 am

Everything is behind up here thanks to not having had any great share of the hot weather to make things catch up with the "late winter" in March and April. So we are just going to have to wait a bit and be behind you all.

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Post: # 103997Post Thurston Garden
Mon May 19, 2008 9:12 am

I am envious - I tried my spring cabbages in the tunnel this year. They never hearted up, but bolted instead. Flowers look nice on them though!

Will be planting out autumn/winter cabbages this avvo though. (Outside!)
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