Spring Green

As I left for the airport in the early morning hours of late April, the cold morning air and leafless trees made me wonder if it would ever feel or look like spring here in New Hampshire. Returning home from Florida, after almost a month’s absence, it was a delight to see the trees all leafed out in Spring Green and the apple trees loaded with blossoms. Spring at our home in New Hampshire is such a welcomed season as buds burst into tender light yellow-green vegetation and the sweet smell of lilacs and apple blossoms fill the air.

Apple Blossoms Greet Us As We Return To Our New Hampshire Home And Orchard
Apple Blossoms Greet Us As We Return To Our New Hampshire Home And Orchard
Apple Trees Surrounded By A Carpet Of Grass And Dandelions
Apple Trees Surrounded By A Carpet Of Dandelions And Green Grass
Lilacs In Bloom Around The Old Rock Foundation
Lilacs In Bloom Around The Old Rock Foundation

During this beloved season, New Englanders try to search out and eat wild edibles such as ramps (a species of wild onion), fiddleheads (young, curled, edible fronds of certain types of ferns), morel mushrooms, and thin wild asparagus. While all these gourmet treats can be found by knowledgeable foragers, I’ve had no luck at all in my futile searches.

Green Ferns Line The Rock Walls That Surround Our Property
Green Ferns Line The Rock Walls That Surround Our Property

Wild asparagus does a good job of hiding itself from me among the wild flowers on our property and I don’t usually see their spears until after they have started to show their feathery fronds…would you believe there was one hiding right outside my front door. Over the years, I have searched in vain for ramps in the wetland areas around the perimeter of our orchard but to no avail. Ferns border the wonderful old rock walls that surround our property but they are not the ones that produce edible fronds. As to mushrooms, I’ll leave those to others to decide if they are edible or if they are poisonous.

To celebrate spring, one of the first meals I decided to create upon returning home was a Wild Garlic Pasta with Asparagus in a Lemon Cream Sauce. This simple to prepare pasta dish had a lovely spring green color and the earthy flavors were delicious. I had found a wild garlic pasta at a specialty market and it worked perfect in this recipe. Wild garlic, wild onions, or ramps, as they as they are called in New England, are reminiscent of very strong chives and if you can find them, you could certainly make your own fresh pasta for this dish and it would be extra special.

Wild Garlic Pasta In A Lemon Cream Sauce With Asparagus
Wild Garlic Pasta In A Lemon Cream Sauce With Asparagus

Wild Garlic Pasta In A Lemon Cream Sauce With Asparagus

Recipe serves 4, adjust accordingly

  • 1 lb. asparagus, trimmed and cut into 1 inch pieces
  • 12 oz. wild garlic pasta, store-bought or homemade
  • 2 Tbsp. olive oil
  • 3 Tbsp. butter, divided
  • 2 shallots, minced
  • 1 large garlic clove, minced
  • 1/2 c. white wine
  • 1 c. cream, half and half, or milk*
  • 1 Tbsp. flour, I used Wondra*
  • 1 tsp. grated lemon zest
  • 3 Tbsp. fresh lemon juice or according to taste
  • salt and pepper to taste
  • 3 – 4 Tbsp. grated Pecorino Romano cheese, additional served alongside

*You can use heavy cream and eliminate the flour from the recipe. If you use half and half or milk, the flour will help keep the sauce from splitting when adding the lemon juice. When I prepared this dish, I used 1/2 c. half and half, 1/2 c.  of 1% milk, and 1 Tbsp. Wondra as that is what I had available.

Steam or microwave the asparagus pieces for about 2 to 3 minutes until they are tender crisp, drain and toss with a tablespoon of butter.

In a deep sauté pan, cook the shallots in the olive oil over moderate heat until softened, about 3 or 4 minutes. Add the garlic and cook for an additional minute. Add the wine and let cook until reduced by about half. Add 2 Tbsp. butter and when melted sprinkle the Wondra over the mixture, whisk until well blended. Stir in the half and half, zest, salt and pepper and simmer, stirring occasionally, until slightly thickened. Stir in the lemon juice, remove the sauté pan from heat, cover and keep the sauce warm.

Bring a large pot of salted water to a boil, add the pasta and cook for about 10 minutes or until al dente. Ladle out a cup of pasta water, reserve, then drain the pasta into a colander. Add the drained pasta and asparagus to the sauce and toss over moderate heat until heated through. Add the reserved pasta water, if needed a little at a time, to create a proper sauce like consistency. Sprinkle the pasta with cheese, serving more on the side at the table.

****

This flavorful pasta is simple to prepare and will definitely remind you of all the wonderful little treasures that nature provides us during the spring. The fresh asparagus added a subtle crunch to this hearty spring pasta but it would also be great made with tender spring peas or tiny green beans. Fresh mushrooms would also add a delicious earthy flavor to the dish.  I hope this recipe inspires you to create a meal with ingredients that are fresh and only available during each short growing season.

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158 thoughts on “Spring Green

  1. What a gorgeous spring recipe Karen and beautiful photos of your Hampshire home. I’m not confident at foraging and would never trust a mushroom I’d picked … but it’s still lovely to use these spring ingredients as you have.

    1. Thank you Kay, for your lovely compliment, I’m happy to know you like the recipe. I’m glad you agree about foraging mushrooms…I’ll leave that to the experts.

  2. Your apple blossom are gloriously cheerful! We were so ready for spring green and the hail a few weeks ago stripped almost half the new leaves … it was hard to watch. I have yet to get my hands on ramps, your pasta looks delicious, truly spring green. All I could think about was a crisp white wine to have with it. 🙂

    1. Hi Judy, There has been such terrible storms this spring…I’m sorry your area was hit with hail. It was like the apple blossoms hung on waiting until we returned home from Florida…they are such a beautiful sight. I’m glad you like the looks of the pasta. You are right, I had Pinot Grigio with this dish and it went perfect.

  3. I was so glad to see your post! I had become just a teensy bit worried about you – having not heard a peep in a month. I am a bit like you, I can never find any of Spring’s wonders although I did know where a clump of wild onions (Ramps) were in the backyard. I planned an entire post all around it – and then Jerry mowed them down! it’s been raining cats and dogs here for weeks putting the ramps underwater for the most part so I’ll have to wait till next year for the post…………I’ve never found asparagus or fiddleheads either. The photos, as usual are beautiful and the recipe is one I will try soon!

    1. You are so sweet Kelli and I appreciate your very kind thoughts. We were gone for almost a month. We had to fly down to Florida for the final walk through on our new home, then a week later the closing and it became ours. After that, we waited each day in an empty house while workmen made last minute adjustments. The rest of the time was spent shopping for furniture and everything needed to start to make the house our new home after our New Hampshire home is sold. Thank you for your lovely compliment, I’m glad you enjoyed the photos and recipe. Hopefully your weather turns nicer.

    1. Thank you Debbie…we were so glad when all that white stuff finally melted. What a terrible winter. I’m happy to know you like the pasta dish and appreciate your compliment.

  4. How delightful to hear from you and what beautiful news you bring! The snows are finally gone and everything looks so beautiful. Your home and property look like New England postcards. Pure heaven. The apple orchard certainly is celebrating the warmer weather with blossoms galore. We have an abundance of wild garlic this year, also. Spring is marvelous. Welcome home.

    1. Hi Tin Man, I so appreciate the kind words of those who have let me know they have missed my posts, thank you very much for your warm welcome home. Overall, all the snow created a bumper crop of blossoms this spring when it melted. The blossoms are fleeting but are quite lovely while they last. Spring is indeed marvelous. 🙂

  5. This looks delicious, but you know I’m a sucker for a good pasta dish. The pictures of the orchard in bloom are just wonderful too!

    1. Hi Kristy, I do know how much you enjoy pasta and I’m happy that you like this recipe, thank you. The orchard is very pretty when in bloom, I’m glad you enjoyed the photos.

      1. It really does look amazing with all the blossom – seeing your pictures reminds me of reading the Cider House Rules.

    1. Thank you for your nice compliment, Jovina. I’m glad that you love my pasta recipe as I know you make delicious pasta dishes as well. The orchard is beautiful, I’m happy you enjoyed the spring photos.

  6. Spring is beautiful, especially after such a long and hard winter. Karen, I wonder if you have sweet woodruff on your property . It is near impossible to imagine Germany in May without it. It is made into a syrup and used for a delightful May wine punch and other drinks. I was told that it grows in New England.
    Your pasta looks like a delightful meal to celebrate Spring. Last week I made your corn polenta with scallops again and it was delicious. Thank you for sharing!

    1. Hi Gerlinde, We do not have any sweet woodruff growing on our property. I checked my New England wild flower book and it appears that it grows south of us in Massachusetts but we are in a colder growing zone. I’m glad you like my pasta recipe, we thought it was a good spring dish. Thank you for letting me know that you made the scallops and corn polenta again, that is so nice. 😀

  7. Spring has to be the most welcome season of all everywhere. I am definitely a new person when the earth begins to warm up and the flowers start to sprout and bloom all around us. You have a beautiful home and that recipe sounds truly delicious. Bon appetit!

    1. I totally agree with you Fatima, spring is a most welcomed season. You can’t help but have a smile on your face when you see all the renewal of our gardens and trees…truly beautiful. Thank you for your love compliment about our home and I glad you like the recipe.

  8. Karen, glad you are back in NH. We are headed north in a couple of weeks. Of course, going to the cottage.. Why not, right? Hello to all! Beautiful pix of the orchard!

    1. Thank you Linda, I’m glad that you enjoyed the photos. We think about the Maine cottage often and know that we have left it in good hands. Hope the two of you enjoy your summer there…say “hello” to all the family.

  9. Karen, is that your home? How gorgeous! I love it. I well remember springs in northern Michigan…lilacs, lilies of the valley, morels, ramps and fiddlehead ferns. I do miss it at times like this when everything is renewed and blossoming.
    What a divine pasta recipe too!

    1. Hi Barbara, Yes this is our home in New Hampshire…I’m happy that you enjoyed seeing the photos of it. We will be putting it on the market in the next couple of weeks and I know when we have moved south that I will miss all the beauty of New England, especially each spring. Thank you for your lovely compliment about our home and the recipe.

  10. Springtime in New England is always beautiful…after mud season is over!
    The pasta looks yummy…and your photography is superior, Karen.

    1. You are right Marigene, springtime in New England is beautiful once the mud season is over. 😀 I appreciate your nice compliment about the photos and recipe, thank you.

  11. Every time I see a photo of that lovely house, I wonder how on earth you can leave it.
    I love your beautiful photos. Spring is so much color after the drab of winter.
    Happy Spring, Karen!

    1. Hi Sue, I’m happy you enjoyed the photos of our home, thank you. It will certainly be hard to leave it as it is very special not only because of the beautiful surroundings but also the history that we have enjoyed living with. Happy spring to you too, I hope your gardens do well this year.

  12. I imagine you felt like you were coming back to Oz when you got back to New England. Quite a change from when you left wasn’t it? I think because of the snow though a few things were a little delayed & everything just burst into bloom overnight (along with the pollen).
    I remember my mother cooking fiddleheads and my father was an expert on finding the best wild mushrooms but I’m afraid I didn’t pay enough attention to what they were picking to even think about foraging for myself.
    This however, looks live a superb meal – love the asparagus with the pasta & bit of lemon in there. Just perfect as far as I’m concerned.

    1. Hi Diane, Florida and New Hampshire are about as opposite as you can get especially where the weather is concerned. You are right about the snow and cold causing a delay in the blossoms. I was happily surprised to find our orchard in bloom when we got home as it usually blooms around Mothers day…it is like the trees waited for me to get back. 😀 I’m glad that you like the asparagus and pasta with the lemon cream sauce, we thought it was a perfect spring meal.

    1. I have to agree with you about the yellow color, Karista. I gives me a smile every time I look at its sunny yellow color. Would you believe that this was its original color that we found when we restored it. Thank you for your nice compliment about our home.

  13. Glad the spring has returned and you have been able to enjoy the beauty of your orchard in bloom. Unfortunately, a late frost nipped our apricots – nothing new – but it also got the apples, cherries and peaches. The offset is that spring rains have come to help relieve the years-long drought.

    1. Hi Darryl, I’m so happy that we got to see our orchard while it was still in bloom when we returned home from Florida. Usually it blooms around the first of May but the cold and snow delayed the bloom this year. There has been very little rain here lately but that keeps a lot of problems with the apples from forming. Sorry to hear that frost got your apricots, that is a shame. We have a frost warning for tonight but it shouldn’t cause any problems in the orchard.

  14. I’m betting your time in Florida involved overseeing your new house. How is it coming and have you sold your NH place? When we left Rockport for our month away, there was little sign of spring but I’m sure it is arriving daily now.
    As always, your recipe is delectable. I always like anything lemon flavored.

    1. Hi Linda, You are right…we went down to Florida for our last walkthrough on our new house and then had the closing a week later. We then spent two weeks as some details were being corrected, getting tile and lighting installed and having some furniture delivered. We haven’t put the NH house on the market, that will happen in a couple of weeks. Spring was very late in coming this year, it was nice to see everything green when we returned home. Have a wonderful trip, I’ll definitely be following along. Hopefully our house will sell quickly, we can make our move and hopefully get to Europe this year.

  15. Such a wonderful pasta dish! Love the color, and I’ll bet the flavor is exceptional. Such nice ingredients! I’m lousy at foraging too. But pretty good at it when I visit farmer’s markets. 🙂

    1. Thank you John, I’m glad to know that you like the spring pasta recipe. My husband and I really enjoyed the dish. I’m happy I’m not alone of not wanting to forage for wild mushrooms, I’m like you…I’ll buy mine from the farmers market. 😀

  16. So beautiful and springy. What gorgeous landscape and a gorgeous house. There is something magical about everything coming back to life in this way. Just lovely. And the pasta! I love garlic and with spring herbs and asparagus, it’s just what it should be. 🙂

    1. Thank you for your kind words, Amanda. I’m happy that you enjoyed seeing out home and orchard during spring and I’m glad that you liked the pasta recipe.

  17. I’ve missed you, but assumed it had to do with either the new or old house. Glad you are finished to some degree. I know it is just the start, but you know what I mean. I will miss your apple orchard.

    I always get nostalgic about morels. My Father used to take us hunting when we were kids, and it was like an Easter egg hunt now that I think about. When you would find one there would be more close by and we would scurry around until our bag was full. He recognized all the mushrooms, but I only new the distinctive morel.

    1. I’ve been gone from my blog for almost a month and appreciate your lovely thoughts, Madonna. I was really worried that I would loose all my readers but you are right, it was both our new home and old that has kept me away for so long. We have a big change ahead of us, I hope my readers will understand that our move is taking a huge amount of my time until our final move is accomplished. I really enjoyed your story about searching for morels with your father. I can just imagine how fun it was and very much like an Easter egg hunt…thank you for sharing. 😀

  18. If you haven’t sold the New Hampshire home as of yet, I bet it will be sold in a heartbeat. It is so beautiful. But I’m sure your Florida house will be just as impressive. Lovely pasta dish Karen. It looks like Spring.

    1. Hi Penny, We haven’t listed our home yet as we were waiting for our house in Florida to be finished…it will go on the market by the end of the month. I do hope you are right and that someone falls in love with our New Hampshire home the way we did…we think it is very special. Our Florida house is very different, both in size and design. I’ll be sharing a sneak peak with everyone soon. Thank you for your kind words about both our home and the pasta recipe, they are very much appreciated.

  19. It looks so beautiful! I still haven’t had any wild garlic this year…your spring pasta looks very delicious!

    1. Thank you Angie, for your nice compliment about the recipe. Would you believe that the wild garlic pasta was imported from Germany. 🙂

    1. It was my pleasure, Darlene to share the pasta recipe. I’m happy you like it and enjoyed the photos of our home in New England…thank you.

    1. Hi Betsy, I certainly understand, I’m so far behind on reading everyone’s post where being away from home for a month…I don’t know how I will every catch up. Thank you for stopping by and for your nice compliment. 🙂

  20. Come on..you still want to sell?
    🙂 So pretty this time ofyear! Sweet Woodruff grows here..;)It must grow there?
    I thought our zones were similar?
    Bet the new home is LOVELY.

    1. Good question, Monique. I wish that we could keep our home in New Hampshire and have a place in Florida for the winter. Unfortunately our home is too big, our orchard too much work to leave for extended periods of time so we will be downsizing to an easy keeper in Florida but we will certainly miss our lovely New England home.
      I’ve not seen Sweet Woodruff growing wild in our orchard but if it grows in your area it must be cold hardy enough as you are right, our growing conditions are very similar. It can be bought at the garden centers and my gardening books on wild flowers of New England say it is found in some parts of Massachusetts and Vermont…unfortunate just not on our property. Thank you for your lovely compliment…I’ll be sharing photos of our new home soon. 🙂

    1. Thank you for your welcome back and your lovely compliment, Lisa. I’m happy that you like the pasta recipe and will be trying it. I hope you will enjoy it as much as we did.

    1. You are right Celia, it was a pleasant surprise to come home to our orchard still in bloom. I thought we would miss it this year as the usual bloom time is around the first week in May but the bitter cold weather delayed it this year. I’m glad you agree about wild mushrooms, I’ll leave it to the experts to provide the delicious morsels.

  21. I’ve been wondering about you so good to see you back to posting. That pretty spring you’re enjoying is long gone from here and the long hot summer is approaching quickly. Your dish looks and sounds very good.

    1. Thank you for your kind thoughts Larry, I’m happy to be back to posting again. Life has been very hectic and will be for a while until our home is sold and we move. I know what you mean about spring, it felt like summer when we were in Florida. Thank you for your compliment, I’m glad that you like the pasta dish. 😀

  22. Thank you for your welcome Dawn, it is much appreciated. I’m happy that you enjoyed the photos of our New Hampshire home…your area is beautiful this time of the year as well. Let’s all enjoy the wonders of spring, they are so lovely.

  23. Your post has reminded me of the spring adventures my dad used to take my sisters and me on when we were young—we had our morel “trees” and our asparagus fields to forage. I’d sure love to add both of those to your pasta and sauce—it sounds terrific!

    1. Oh how fun Liz, I’m glad my post reminded you of the good times with your dad and sisters. This recipe would certainly have been great with those foraged goodies.

    1. Thank you Jason, I’m happy you like the pasta recipe. I think all the snow we had this past winter has brought more blossoms than usual this spring…it is gorgeous.

    1. I’m sorry that you lost your comment…I know that is so frustrating. I do appreciate your taking the time to let me know that you will be trying the recipe. Thank you, Jane. 😀

    1. Hi Seana, I’m happy to know that you enjoyed the post and recipe and thank you for your lovely compliment about our home. 🙂

  24. Trying to put myself in your shoes . . . you know you are making the right move but coming back to such a spring picture of your abode of quite some years there just have to be some wondering thoughts . . . of travelling which way . . . . a darling Buddhist lover of mine always used to say . . ‘go with the flow m’darling, go with the flow’ . . . methinks you are doing so . . .

    1. You do seem to know exactly how I feel Eha. We know that our decision to move is the right one for us but it will be hard leaving our beautiful home. What is nice is that a smaller home where the grounds will be cared for by others will leave us free for new adventures.

  25. What a gorgeous image of your home. To me it’s pretty in every season but yes, with all the greenery and the smell of the blossoms, I can imagine Spring being a favourite time of year in New Hampshire. I know of other bloggers in the USA who mention ramps but unless they go by a different name, I don’t know that we get them here. Your asparagus pasta looks amazing xx

    1. Hi Charlie, You are right about all the seasons having their own beauty but after our cold and snowy winters, spring is very welcomed. Ramps are also known as wild garlic and wild onions here in North American and Europe. I appreciate your compliment about the pasta, thank you.

  26. Thanks for the beautiful green walk with all of your lovely flowers, trees and ferns. I have never heard of wild garlic pasta but that sounds o good and so does that lemon cream sauce. Light and delicious flavours. Wishing you a very safe holiday weekend.

    1. Hi Bobbie, I’m glad that you enjoyed the photos of our orchard and the recipe. Thank you for your wish, we had a nice holiday and went out for a lobster on the seacoast. 🙂

  27. I love late Spring in New England after mud season is over. Every Spring my mother would drag my father along with her to collect fiddleheads and she’d be full of joy. He would say, “Anyone that would eat weeds has something wrong with them.” Thankfully, he was in the minority. I never saw ramps until I moved to Tennessee. What a lovely pasta dish and I could eat that any time of the year.

    1. Hi Maureen, The story of your mother and father going out to collect fiddleheads gave me a real laugh. Your father sounds like he was very much like mine. 🙂 I’m happy to know that you like the pasta dish, thank you.

  28. It’s really nice to hear from you, Karen. I’ve thought of you and wondered how you were doing with your move to Florida. I love to see photos of your beautiful home and lovely orchard. It must be very hard to leave it, but I’m excited for you and your new adventure. This pasta recipe is so appealing to me and it won’t be any time before I give it a try! I hope you continue to do well with your moving plans, my friend.

    1. Thank you for your kind words and thoughts Debra, they are very much appreciated. It will be hard to leave our beautiful home when it is sold but as you say, we have a new adventure ahead of us and I think it will be a nice one. Thank you for your compliment and wish. 🙂

  29. What beautiful vibrant colours! Really enjoyed your post 🙂 Big Man is pretty good at foraging in Spain and we too have wild asparagus, although I’m not crazy about it as it’s so bitter!

    1. I’m happy to know that you enjoyed the post, Tanya…thank you. I bet that Big Man is very good at foraging lots of little wild goodies. I tend to like some of the bitter greens so I might like the wild Spanish asparagus.

    1. Thank you for your lovely compliment about our home, Suzanne. We were delighted to see the trees in bloom when we arrived home. They usually bloom at the first of May but were delayed this year because of our hard winter. You are right… it felt endless.

  30. The lilac and apple trees along with scouring the woods for edibles reminds me so much of my home as a young person in PA. I too lived in a place like you have, except it was a stone home. I miss that so much living here. I learned something too in your post on sauces separating. I never knew why, now I do.

    1. Hi Donna, I’m glad that my post reminded you of your time growing up in Pennsylvania. I have seen those beautiful stone homes there…they are lovely. I’m happy that you learned my trick of keeping a sauce from separating when you don’t use heavy cream. 😀

  31. What a gorgeous looking spring! It is hard to pick between autumn and spring for my favorite season. Spring is great for watching everything thing come back to life, blossom, colors bursting. Your asparagus pasta looks fantastic.

    1. Hi Gretchen, I know what you mean about choosing between autumn and spring, they are both so lovely. I think I like spring for just the reasons you mentioned. I’m glad you like my asparagus pasta recipe, thank you.

  32. I think you do right in leaving mushrooms for others to pick!

    Anyway, I hope your apples do well this year. I seem to remember they weren’t as expected last year?

    1. Hi Helen, I’m glad you agree with me about mushrooms…I want us to live a long and healthy life. Yes, you are right about last year’s apples. The trees are loaded with tiny forming apples right now, it looks like it could be a good season but you never know when nature is involved. 🙂

  33. The ramps I planted last spring survived the winter and multiplied but I must another year or 2 to harvest. The asparagus, also planted last year, came back, no harvest this year either. Saving this recipe for future.
    Lovely photo of your beautiful house and barn, I am sure it will be sold the first day it is listed.

    1. One thing I’ve learned as a gardener Norma, is that we must be patient. Next year you will have lots of new things to enjoy from your plantings. I so hope you are right about our home selling fast. I’ve been working on getting it ready to be listed since we returned from Florida.

    1. Hi Charlie, I’m glad you you enjoyed the photos and recipe. I hope you liked the pasta dish as much as my husband and I did. Thank you for your compliment.

  34. I enjoyed very much Your photos – so lovely. Thank You for Your pasta receipt. Pasta is one of our favoite meal in our family.

    Have a nice day!

    1. Hi Sartenada, I’m happy that you enjoyed the photos of our orchard. I’m also glad that since your family enjoys pasta, that you liked my recipe. Thank you for your nice compliment.

    1. Thanks for the welcome Diane, It was nice to get back home after living in a hotel for so long. The Florida house is completed now and we’ve started furnishing it for our eventual move. Hopefully the NH house will go on the market in about a week…just making sure it is perfect for the showings. I’m really busy with outdoor and indoor spring cleaning right now. 🙂

  35. Your post is life and hope and happiness to me as we enter winter in my part of the world. So beautiful. 🙂

  36. Welcome home Karen. It is so wonderful to travel and avoid the chilly winter, but isn’t is just the best to be back home? You are enjoying right now what we had a month or so ago. Tennessee has early Spring Greens and now we are into strawberry and Georgia peach season! Already! Stop the time…let us enjoy the moment and be at home. Lovely photos Karen. I always love seeing your home.

    1. Thank you for the welcome Teresa, it is nice to be back home. I wish our time in Florida had been more about travel and less about the work getting our new home ready to move into. 🙂 Ripe strawberries and sweet Georgia peaches, that sounds wonderful. I appreciate your compliment, I’m glad you enjoyed the photos.

  37. Wow its turning green there now, here the leaves start falling and becoming really cold. I wish I can have spring pasta like those, for now I will have to stick with soups and casseroles

    1. Hi Raymund, Just as we turn green, my friends in the southern hemisphere are heading into your cold months. I’ve certainly had my share of winter comfort food so I know where you are coming from. 🙂

    1. Thank you for the welcome, Ksenia. I was delighted to see the blossoms still on the trees when we returned home, they are lovely. I do know how much you enjoy wild garlic, I’m glad you like the pasta dish. 🙂

  38. I couldn’t forage if I wanted where I live, but I remember the mushrooms we found as kids in the countryside, and the stern ‘sermon’ from my father never, ever to eat them as they could be poisonous! Beautiful spring pasta dish Karen!

    1. I’ve had that same sermon from not only my parents but my husband when it comes to eating wild things found in nature. Thank you for your nice compliment Paula, I’m glad that you like the pasta dish…totally safe to eat. 😀

    1. Thank you David, for the compliment on the pasta. I hope you are leaving a little time out for some pleasure while your work brings you to New England. As you know, it is so nice this time of the year.

  39. Hi Karen. I have really enjoyed exploring your blog especially the posts of your travels, home and recipes. I have earmarked your trip through France, Italy, Austria and Germany for our “must do travel list”, it looked stunning. I look forward to following your new adventures and future travels. I cannot forage at the moment as we are living in an apartment in Bangkok, but I will try to find those ingredients for your delicious looking Wild Garlic Pasta with Asparagus.

  40. Karen, so nice to sing springtime New England pictures with those beautiful trees and plants and your very beautiful home – and a great recipe for springtime dining – we grow wild garlic and sweet woodruff in our garden and I have been making a lot of quiches and cakes, punch and dessert with both these ingredients I love the distinct flavor that wild garlic adds to so many dishes.

  41. The photos of your New England home and property are beautiful, Karen. I’m sure that living in Florida will give you more of an appreciation of the pronounced seasons in New England than ever before (not implying that you didn’t appreciate it in the first place, it’ll just be more!) Personally, I would miss the distinct flavours that each season brought to the table, particularly spring; the sights and aromas of the rebirth of all the vegetation gives me such a high.
    Even though we have over 200 acres up north, I’ve never foraged although I’m sure we have all of those scrumptious wild vegetables in our forests too. We did find wild raspberries one year and my dear friend Monica and I were able to gather enough of the sweet little berries to make a nice dessert, but I haven’t seen those bushes since! The flavours in your pasta dish sound wonderful and a perfect celebration of the bounties that spring offers. I’ll have to keep my eye out for that exotic pasta.

  42. Beautiful photos of your house and lovely garden. Karen. How delightful it must have been to return to find that Spring had made everything green and lush once more. I like the sound of your pasta recipe and have saved it for future use. Thank you for sharing. I’ll definitely add some mushrooms, and I love asparagus too. 🙂

  43. You have a beautiful home and garden – and how lovely that you can find delicious things to eat for free. The pasta dish looks scrummy.

  44. What wonderful things to return home to! Beautiful pictures and seeing the apple blossoms tells me that you’re going have lots and lots of apple recipes in the fall. Your pasta looks scrumptious! Wild garlic and asparagus – how can you go wrong with that.

  45. Hi Karen! Have I missed your actual moving date? You could probably do your own advertising for selling the house on the blog- it’s such a beautiful place- you might get sone genuine interest!
    Lovely spring pasta recipe- we are moving into an early summer in the Pacific Northwest- cheers x wendy

  46. After taking a break from blogging to complete my undergrad degree (finals are done and I’m waiting for results!), I’m just catching up with all the posts I missed from the blogs that I follow and it was nice to see your post. 🙂

    The pasta recipe looks wonderful! Asparagus has such a short season — I buy mine from a local farm and it is delicious. I recently made asparagus pizza which was very good indeed.

    And the photos….what a contrast compared to the snowdrifts and icy photos you posted a few months ago!

  47. The green in the pictures is so gorgeous, pure spring.
    The pasta looks fantastic with seasonal ingredients it’s a celebration of springtime. Pinned!

  48. Our May has been cold and rainy and I have to admit I was feeling the same way, will Spring ever make it? Now everything is lush and green and spectacular. Beautiful photos. That yellow house is so photogenic.

  49. Hmmmm, any chance you might have a garlic-pasta recipe handy? I received pasta rollers/cutters at Christmas and this sounds like something delicious to christian it with 🙂 Yummy!!

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