Tag Archives: asparagus

On time, and in time, in the garden

The community gardening season is back! Actually it’s been back for a month now, with the recreation department having prepared the plots and let us know we could get started on May 1st. I’ll admit that my initial reaction to the later start was to be annoyed (late March/early April would have been better for peas and other things), but when I did finally make it there on May 9th (yep, more than a week after I could), it turned out alright. Like it always does 🙂

Had I gone right away, I wouldn’t have seen the small plants coming up from the seeds left behind by last year’s plants – sunflowers, morning glories, and radishes! Apparently there were some strong little seeds that made it through the winter and the recreation department’s roto-tilling.


Upon initial inspection, seeing a lot of brown


But then after looking more closely, some green


And some more


And more! Here, a radish seedling.


A cilantro plant said hello as well

It was a reminder that timing is everything. And that also important is how you respond. This time (and lately more times than not, I believe) my response was (and has been) one of more going with it and seeing the beauty and appreciating what’s there. I wouldn’t call it a laissez-faire attitude, which would imply a lack of action and responsibility, but rather more of a forward-moving, active one, with ownership acknowledged. I can control and act on what I can, like getting started in the garden and planting things (tomatoes, basil, hot peppers, summer squash, cucumbers, corn, edamame, and more sunflowers, cilantro, and radishes!, so far), but you never know how it’s going to turn out. So you go with it and adapt along the way. Like, for instance, how it looks like I’m going to be planting some more seeds or buying more transplants (I actually just got some cucumber and tomato transplants at the farmers’ market yesterday) for the places where the cucumber, edamame, and cilantro seeds didn’t come up. And that’s okay. And like, for instance, how I can take more classes, write more, draw more, apply for different jobs, go on dates, meet more people, and do whatever, and we’ll see how it goes and figure it out.

When you have the right mindset, things also seem to happen at the right time. A friend of mine, who read a number of foodnsight posts recently, remarked how a lot of them were about time, and I think he’s right. I’d thought about starting the blog for a while, but it didn’t actually happen…until it happened to be right time.

A coconut falls when it’s ready.

You can’t say your mother’s soup is the best until you’ve stepped out of her kitchen.

Proverbs add spice to language.

I think, but I’m not completely sure, that’s how these three food / life / thought proverbs go. That’s how I remember them at least, having heard them in lecture and in conversation by a bouncing, full of life college professor who was originally from Ghana and who you could tell truly enjoyed what he was doing both in school as a professor and outside of school as a minister, which in general was teaching, connecting with people, and adding a lot of energy and spice all around.

It’s always the right time to do what you want to do, and to do what feels right. The coconut for the inception of this blog fell a little over a year ago, and more have been falling since, at different rates. Sometimes it’s a chance encounter with a special rutabaga (and a day off from work, and the deadline of a family gathering), or sometimes it’s a neighbor’s gift of plantains (and a good run, plus a friend’s general suggestion to let the words come more easily), and then it falls more quickly. Other times it’s the lessening shelf-life of a winter squash, or that the gravity (and levity) simply builds up, and then it’s time. In any case, the cumulative result is also a chronicle of time passing, a certain curated version of my life that also, I hope, comes with bits of art, truth, and beauty mixed in with the radishes, pumpkins, and risotto. It’s also great when the fun, funny, and creativity are all flowing.

Given the timing of this post, more than a month after the last one, I say we also take a little time and a quick look at some of the food highlights and time-points from May.


Plantains – I made them, and they were awesome! I more or less followed my neighbor’s recipe, which in my case turned out to be the following: after letting three yellow plantains ripen (after about a week they softened a bit and the outsides turned somewhat black), I peeled them, sliced them into coins, and fried them for 5-10 minutes (flipping them halfway through) in an oil mixture of 2 cups canola oil and 2 Tbsp palm oil. I also let the oil heat up first before frying them (medium heat), and when they were done I placed them on a plate with a paper towel to dry.


Spinach – This one also deserves an exclamation point. Sauteed spinach with chopped garlic and rutabaga, made in a mixture of canola and palm oil! I could have eaten a plateful of this it was so good. It was easy too: I sauteed the diced rutabaga (about a cup’s worth) in a few Tbsp of oil over medium heat, then added the diced garlic (a few cloves worth) and sauteed that also until it was softened just like the rutabaga (this brought me to about 15 minutes now from the start), and then added the spinach (about 8 oz, but you can add more) and let it cook over low heat for a few minutes until the spinach was wilted (pictured above). As if that wasn’t good enough (though it was, believe me), I also tried the following: 1) adding a handful of chopped raisins and chopped sliced almonds, and 2) adding the chopped raisins and almonds, and also adding some finely shredded Parmesan cheese. Both ways, so good.

If the canola and palm oil mixture sounds familiar too, it should! It’s the same oil that I used for the plantains. And by the “same” oil, I do literally mean the same oil because, really, although plantains soak up some oil when they’re fried, the amount that remains from the original 2+ cups of oil when frying three plantains is…well, I didn’t measure it, but it looked something like 1-2 cups still remaining. So there was plenty left for me to use with everything I cooked for about two weeks afterwards 🙂 And the rutabaga! Like a squirrel saving a food-prize for later, I still had a softball-size piece of rutabaga left over from the original big one, tucked away in the back of the fridge, waiting for me to use. I had just gotten a fresh bag of spinach from the farmers’ market, and something in my head put the two together…spinach and rutabaga. Yes! It was time to cook the acorn. (I used the rest of the rest of the rutabaga, similarly diced and plantain oil sauteed, in a good tomato sauce the same day.)


Asparagus – Spring time means not only fresh spinach, but also fresh kale, lettuce, strawberries, and asparagus! (and more). The picture above is from a few weeks ago, when I stopped at Terhune Orchards one afternoon after a bike ride and picked a few pounds of asparagus and several quarts of strawberries. Mmmmmmmmmmm, fresh local strawberries. I wish I had some right now… Yes, and asparagus too 🙂 Part of me also wishes that I had a good picture of the strawberries to use here, as a nice, sweet, juicy, red picture would look great following the yellow and green ones above. But that’s alright. And in the absence of such a picture, let’s give asparagus a little extra love. If you’ve never seen asparagus growing, that’s really how it looks in the field, the green shoots growing right up out of the ground (followed by tall ferns later if the spears aren’t harvested). To pick asparagus, you just snap the shoots off at the base. And then once you’re home, you can steam them, add them to pasta, put them in risotto, grill them, roast them with olive oil / salt / pepper and then add a little lemon juice right at the end!, and do lots of other things I’ll try sometime. Lately I’ve been steaming them since it’s quick, like 5-10 minutes, and then adding either a little salt or no salt. Easy and good.

In the process of finding the rutabaga, I came across a few other things in the fridge that, shall we say, ran out of time. Usually I’m pretty good at using things up, but there were a few small things I had to toss this time. And in the world where food mirrors life, and combine, so too were there some ideas I thought I would use when I started writing, but that now I know I’m going to have to toss. In the process of writing, and now feeling where I’m at and the writing is at, I’m reminded again that not everything can make it into the soup. Ideas, people, and stories can’t be forced; it’s better when it all flows and happens naturally. As another friend once reminded too, if it’s important and needs to be felt or said, there’s always another post, another time.

In the garden, things are growing. The passage of time, a month, allows me to share the following:


May 9

May 16

May 16


May 23

June 5

June 5


Projected future outcome

Actual results may vary…

But where there are buds, flowers often follow 🙂

For now, I found some flowers of another kind, from thinning the radishes,


Radish bouquet

and found some color, and neat patterns too, from underground.




How about that for beauty? It’s like looking down at farm fields from an airplane, but with every shade of red instead of green (and with a lyrical inspiration nod to “The Hudson” by Dar Williams). I think I have a thing for radishes.

Asparagus and beets, for the win

It’s always nice to bring something to the party. In the case of the baby shower I went to two weekends ago, it was asparagus and beets.

My friends, the parents to be, had advertised it as a barbeque, and on my way there I stopped at the farmers’ market where I found my presents — some first-of-the-season asparagus and beets for the grill. Little did I know the veggies would provide not only fodder to make the father fatter (actually he’s pretty fit, and they probably made him thinnier), but also fodder for further fun from the author (more to come below).


The beets at the market, prior to purchase


Some additional products for sale that day. Maybe next time, I’ll get some of these too.

It was a nice day outside – as well as the opening day of the market – and as I was shopping, I ran into a few friends, said hi to a few farmers, and happened to see my dad’s cousin, whose band was providing the entertainment.

After arriving at the bbq bby shwr and saying hi the future mom and dad, I found the final ingredients and tools I needed for the asparagus and beets – olive oil, salt, and a vegetable peeler and knife. The prep work was pretty easy.

Grilled beets and asparagus


1. Use that peeler


2. Slice the beets. And then toss them in a bowl with a little olive oil and salt.


3. Add the beets to the grill. And also add the asparagus, after similarly tossing with olive oil and salt.

It took a while for the grill to heat up – I will say that swapping in a new gas tank for the old one turned out to be an important step in that process – and it was at some point as we were waiting that I remarked, ‘Asparagus and beets, they’ll do a one-two on your 1-2.’ I said it without thinking, which immediately boosted my pun self-esteem. It also reflected the probably higher-than-average number of times I’ve eaten asparagus and beets in my life and then noticed the impacts afterwards. You know, those things they do to your pee and your poop – or in the case of me, to mine. Smell one, see two. For one, a little different whiff. For two, a little brighter boomer. Yes, you know what I’m talking about. Or just now googled something like beet poop color.

If that’s too much, just scroll down to Part two below. I got the idea for some further verse while riding my bike to work this week.

First though, here’s a final look at the veggies from the grill, cooked medium to well-done in places, and presented on green plates.

The beets, after grilling

The beets, after grilling


The asparagus, also after grilling, as you can see

The beets had a nice crunch and the asparagus was good too, though I did cut the charred spots away before putting the spears out. Later on that day, I also confirmed my past understanding of what asparagus and beets and can do. And then this week, I wrote the rest below, proving that asparagus and beets, as veggies, can win in more ways than one (and two).

Part two

Asparagus and beets, for the win

If you want to
Do a one-two
On your 1-2,
Asparagus and beets are a go to.

Not sure if my niece likes them, but she’d say they’re a Go Food,
As opposed to soda, that’s a Low Food.

But these two veggies, it’s ‘bout more than the pun ‘tude,
Sniff and see results on parting, for 1 tap those lungs, dude.

And for 2, see that toilet post lunch view,
If the beets done right, there’ll be some extra red fun poo.

Hey potty humor is fun too.
Not like I’m talking ‘bout the runs, ewww.

Want more? Head past a farm where a cow mooed,
In satisfaction for dropping loads that have now stewed.

Aw come on, don’t be a fun prude.
We’re talking digestion and how to enjoy, not shun food.

Last post I mentioned how while running, I’d done GU’d,
It kept me going – that’s what she said, on that sign with a pun lewd.

I bet there’s some clergy that run too,
Do some wear that habit, to hide their nun-do?

But back to two friends, who’d done woo’d,
And knocked around, parts exposed to the sun, nude,

Of the many wishes and bunch of views,
Here’s one more, hoping the baby from day one coos.