Grass from our own backyard—what a delight! The Northwest organic asparagus season is producing plenty of classic green and the first of the purple and white varieties are available too. Snappy stalks of this spring staple are a must-have on menus this time of year, so don’t get caught short. Bring in plenty of bundles, and watch shoppers happily scoop them up.
“Lilac lemonade – yes! Lilacs are edible! And they taste just like how they smell, which is pretty rad if you’re into floral flavors like jasmine, violet, and rose. All you have to do is submerge a few rinsed flower heads in the lemonade for at least a few hours, preferably overnight. Strain and serve! It’s a really simple way to celebrate spring!”
via Rob Handel
source – https://www.facebook.com/rob.handel.73/posts/10157279481027467