I started tomato and eggplant seedlings.
I know last week started with snow and school closings, but it ended in a brilliant spring preview that brought out grills, opened windows, and gave us an extra hour of daylight. And while I know the temperature has yet to settle into those gorgeous 70-degree days, one cannot deny the arrival of spring when there is asparagus this fresh to be bought.
What a delight - something green! (Fiddlehead ferns - are you listening?)
So, with The Zuni Cafe Cookbook already in mind, I decided to delve right in and try out Judy's recipe for Asparagus & Rice Soup with Pancetta and Black Pepper. (Peppered bacon stood in for the pancetta here.)
I can't think of another dish that so captures the feeling of March for me. Bright with new asparagus for those dreamy, new-earth scented days, yet still warm and smokey with lots of black pepper and bacon for those inevitable cold snaps.
It's going to be a good spring.