Oh, joy! John found some morels deep in the grass under an old pear tree!
So I raided the asparagus bed again for what few spears there were and cut some parsley, oregano, and garlic chives.
Sauteed in butter, with the addition of garlic, a few scallops from the freezer, and some cheese, these garden finds made a very respectable pasta topping. A spring salad of red lettuce (from Justin and Claui's garden) topped with Florida strawberries and a balsalmic vinaigrette was the perfect accompaniment.
