After our third tree in so many years, we’ve finally gotten an indoor lemon tree to bear fruit. From bloom to ripe citrus, this solitary harvest took seven months of patient tending. What to do when you only have one? We have it in mind to slice it up paper thin and make this.
Constant harvesting helps to keep the beetles out of the asparagus patch. With overnight temperatures hovering in the low 30’s, we’re picking especially hard this week. These were slathered with good olive oil and roasted up all in one batch, and, finished with a scattering of sea salt, made for the simplest of feasts.
We can’t say we weren’t forewarned. Much as we like the ease of a perennial edible that stores in-ground, it can’t be understated how quickly last season’s foray into sunchokes have spread beyond their original planting. We hadn’t the chance to dig up some up until now; as it turns out, overwintering helps to convert the inulin into fructose, making them more digestible. Peeled, cubed and panfried until caramelized, these were a delicious accompaniment to the platter of asparagus.