"...All things are possible in May." Edwin Way Teale
Happy Victoria Day long weekend, my loyal followers!
Well, the weather is beautiful and one can't help but want to be outdoors on days like today! We were lucky earlier on this week when my parent's and I headed out to Norfolk County to visit our 10 acres of land. With a cloudless blue sky above, we got down to work. Without wasting any time, I jumped on the John Deere and got about an acre mowed. My Mum and Dad did some weeding in the garden, picked some of our asparagus (yay!) and tended to our fruit trees. Unfortunately it turns out that some of our blossoms have gotten some frost damage, so we'll just have to wait and see what happens. During our day of chores, we also took some time to enjoy 'The Land' as we call it... Mum had prepared a fabulously simple lunch that we ate in the sun, which we washed down with a well deserved cold beer. Afterwards, I decided to take a stroll around our property with my trusty little camera.
Our garden is doing quite well and our garlic and peas are coming along nicely! While walking along the outskirts of the small woods, I found a grove of wild strawberries that I had not seen before! How lovely! I also took a special trip to visit the sapling that Kevin and I planted last fall. Now, although she doesn't look so good, I am happy to report that our little baby tree survived the winter and she now has new growth! We have our fingers crossed and I promise to keep you all updated on our tree! At the end of our wonderful work filled day, it was time to return home and think of dinner! With fresh homegrown asparagus on our basket, a bag of potatoes in the pantry, I whipped us up an easy to make potato salad, perfect for a Springtime meal!
Simple and Tasty Recipe:
Ontario Potato Salad with Ontario Asparagus
(serves 4 to 6)
700 gr (about 11/2 lbs) Ontario potatoes, medium cube or minis halved
2 Tbsp white wine vinegar
2 Tbsp olive oil
Sea salt
Fresh ground pepper
1/2 bunch Ontario asparagus, trimmed and cut into medium pcs
1/2 red onion, fine chop
2 celery stalks, rough chop
2 tbsp parsley, rough chop
Place the potatoes in cold, salted water and bring to a boil. Once boiling, turn down to medium low and gently simmer the potatoes until just cooked, 10 to 15 mins. Make sure to test the potatoes frequently after the 10 min mark, you do not then to turn into mush! Drain the potatoes and spread them out onto a tray to cool, sprinkle them with the oil, vinegar, salt and pepper. Set aside in the fridge until cold. Bring another small pot of salted water to a boil and cook the asparagus until just done (only boil for about a minute or so). Drain the asparagus and rinse under cold water until cooled. Set aside. Once the potatoes are cold, combine with the cooked asparagus, red onion, celery, parsley and grainy Dijon dressing (recipe below). Adjust seasoning, enjoy!
Grainy Dijon Dressing
(makes about 1/2 cup)
1 garlic clove, fine chop
2 tsp grainy Dijon mustard
3 tbsp white wine vinegar
6 tbsp olive oil
1/4 tsp sea salt
Place all of the ingredients in a jar or container with a tight fitting lid. Shake until fully combined.
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