All posts from Margaret M. Johnson
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It’s Asparagus Time!
Imported asparagus are available year-round, but there’s nothing like those locally grown in its short spring season: in Ireland, traditionally beginning on April 23 and ending on Midsummer Day. Although its delicate flavor and seasonality makes it highly desirable in the kitchen, asparagus is much more than just a pretty vegetable and has long been recognized as high in antioxidants and a good source of dietary fiber. Delicious steamed, grilled, or baked, it’s also a […] Read More
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Welcome Spring With a Raspberry-Rhubarb Tray Bake
Meteorological spring, the season determined by annual temperature cycles, begins March 1 in the Northern Hemisphere. Those of us who live in the Northeast really can’t complain about dreadful winter weather this year, but the idea that spring has officially arrived is exciting, nonetheless. And now that it’s here, we have some lovely things to look forward to — longer days, warmer weather, and for cooks, baking with traditional spring fruits and vegetables, rhubarb in particular, […] Read More