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Though gardening often is more frustrating than rewarding, I am grateful that we've got a few perennial things that have been successful.

Take our asparagus patch, for example. Year after year, we've managed to get enough to enjoy the vegetable freshly picked (which is the best way to eat something). The spears get prepared in a variety of ways, including this:

This tart is easy and tasty, based on this recipe.

You may follow that one, or take into consideration my tweaks:

• creating the 'flavored oil' is not necessary. Just brush on 'regular' olive oil, sprinkle red pepper flakes and crushed garlic over the pastry. Then put on your asparagus.
• speaking of, you'll want to prep your asparagus a little bit: steam it, sauté it or grill it a bit before you bake (unless you've got those extremely thin spears, but I wouldn't recommend those anyway)--just enough to help them cook completely
• this batch has Gruyère cheese. I recommend that, though it's expensive.
• note that this will get soggy in the middle, so prepping too far in advance won't be as pleasant an experience...

Now, if we could get our rhubarb patch to quit giving up the ghost...


Those following Instagram did see this first. Just so you know.