Abacus and Quill

And so without any fanfare or photographic evidence, tonight we ate the first harvest of the year from the garden in our pasta salad. There were some green onions, some cut-and-come-again lettuce and the first of our asparagus harvest.

The onions and the lettuce were fresh but otherwise unremarkable. The onions are a perennial, and we’ve had them for years. This is a big year for lettuce for us, so more on that when there’s more than six leaves. The asparagus was pretty tasty. All one stalk of it. That took two years to grow. Certainly I’ve never eaten any fresher, and you can taste that subtle difference, the one that comes from having harvested it just a few hours ago, from a healthy soil and no pesticides.

I can’t wait for the next one.