allotment

Food

Today's /allotment bounty: asparagus and spinach. 0 km distance travelled, 0 days from crop to stomach. 0 chemicals sprayed. The way nature intended.

Tossed in olive oil, Himalayan salt + crushed black pepper. Bit of grated cheese on the spinach for fun. Whacked them into the oven as part of our dinner tonight.

Handy tip for those growing asparagus and find them too thick: I tend to peel some of the tougher skin near the bottom then slice them in half. They end up super tender after cooking like this.

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Thanks frenpai--definitely was! Going to experiment more with the perennial spinach quick recipes this season.

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Thanks Moon! It was delicious! Growing your own veggies is the best way to experiment with cooking.