Bees, Asparagus, Doctors, Berries.

Hey, I bought some more asparagus on Sunday and got half a pound free because I answered a question on Facebook. How cool is that. I also talked to Tim Barrie, the farmer, and he told me that they are installing bee hives at the back of their property. The apiarist will sell the honey in the farm store. I buy my honey there anyway. But I was delighted as this is so good for the bees. Tim was wondering how the honey would taste with the bees feeding on asparagus. I don't remember it produces a flower, but I guess it must. I know there are male and female plants from when I had a bed in England. Google to the rescue, that is the asparagus flower. Quite pretty isn't it? I wonder how long it takes to get an apiary set up and working.

I know doctors are busy people, but... We went to see Matt's cardiologist this morning for his annual

checkup - he's done a couple of visits for tests and this was the final one with the doc. His appointment was for 10:30. He was called in a tad late for yet another test. Then we were put in a room to await the doctor. We finally got to see him around 11:15 or maybe later. He did apologise for keeping us waiting. But, by this time, I was chomping at the bit. Having diabetes I try and always eat lunch around noon if I possibly can, also Monday is exercise class. In the end, I rushed home, threw some lunch together and bolted it down (didn't even have time to eat any asparagus) and dashed downstairs to class. The other women were quite amused when I said I hadn't had my asparagus yet.

I am a little teed with myself that when I was at  the farm they had some gorgeous looking raspberries and I didn't buy any. Matt bought some strawberries while he was out, but they were not local ones and, in my opinion, not as good.

Haven't done a salmon recipe in a while. Haven't actually eaten it myself in a while, other than smoked which I don't think of as the same fish. This recipe doesn't actually cover grilling the fish but it provides a link if you don't know how.

Grilled Salmon with Roasted Corn Relish

Cooking Light

Grilled chiles and corn give the relish a wonderfully smoky flavor that pairs perfectly with grilled salmon seasoned with just salt, pepper, and cumin. Serve with a mixed green salad to round out the meal.

• Yield: 4 servings (serving size: 1 fillet and 3/4 cup relish)

Ingredients

• 4 Anaheim chiles
• Cooking spray
• 2 shucked ears corn
• 1 cup diced tomato
• 1/4 cup chopped fresh cilantro
• 6 tablespoons fresh lime juice
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 teaspoon ground cumin
• 4 (6-ounce) skinless salmon fillets

Preparation

Prepare grill.
Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.
Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.
Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Have a great day