Cooking with the Season — Notes from a May Pantry

The first asparagus is up. The first eggs are doubling. The pantry is mostly empty and the freezer is cleared from last winter's stews. May at the farm is when the kitchen feels the change first — months of root vegetables suddenly give way to greens, herbs, and eggs that are almost orange.

What's in the basket this week

• Asparagus — the first cut, still tender enough to eat raw
• Spring herbs — chives, parsley, the first basil seedlings
• Eggs — every layer is on, 18-24 a day
• Sourdough loaves — fed with goat-milk whey from the cheesemaking

Three things we made this week

A frittata with the first asparagus and chives, served on toasted sourdough. A simple herb butter for the bread we'll bring to Saturday's open day. And the first batch of pickled garlic scapes — they go fast every year.

Workshops in season

Our Sourdough from Scratch and Farm-to-Table Cooking workshops are running through May. Both pull straight from the farm — bring an appetite, leave with a starter, recipes, and the cooking confidence to use what's in season.