Welcome to the Speckled Hen Inn

Eating Fresh, Eating Local in April

Eating fresh, local produce begins to become a real possibility now that the snow has melted away from the garden beds and wooded hillsides of our Madison Wisconsin Bed and Breakfast.  We look forward to serving fresh nibbles from our greenhouse pots and outdoor herb beds sometime in early April.

Already the pea shoots in the greenhouse are ready for snipping to add flavor and fresh color to breakfast plates.  They were so easy to grow.  Just simply pushing a pea seed down into a small container of potting mix rewarded us with quickly growing pea vines.  We may start more this week to keep a supply going until time for the outdoor gardens to supply us with more.

Chives in The Garden at THe Speckled Hen Inn in Madison WI

Chives in April

A few warm days will awaken our chive plants and then guests at our breakfast table can look forward to Wisconsin Cheddar and Chive Biscuits to accompany their farm-fresh scrambled eggs.

The ramps will be popping up in the woods behind the house soon too.  Ramps, also known as spring onions, ramsom, wild leeks or wood leeks, and wild garlic are an early spring vegetable.  They are a perennial wild onion with a garlic-like scent and a pronounced onion flavor.  They have become very popular with many local farm-to-table chefs and you will find dishes featuring ramps on many of their April menus.  We like to serve them fried with potatoes and bacon or sauteed and creamed to tuck into puff pastry shells then filled with scrambled eggs.

Here is a little tidbit for our Chicago guests:  The city of Chicago takes it’s name from the native tribe’s word for the ramps that were found growing in dense clusters near Lake Michigan.  They called the plant “shikaakwa” (chicagou).  The ramp is also considered by many folk medicine practitioners to be a Spring tonic.

We will also be watching our garden beds for the first shoots of asparagus.  What we find in the local markets now is tempting but just can’t begin to compare with eating fresh local asparagus especially when it comes right from our garden to our kitchen.  I’m dreaming of asparagus with poached eggs and lemony hollandaise sauce and bacon wrapped asparagus.

The first fresh local fruit of the season will also appear in April.  Hidden under the quickly melting snow we discovered that our rhubarb plants were all ready to unfurl their crinkly leaves and send up those tart juicy stalks.