We have a running tradition aboard Yahtzee: Friday night is pizza night. Some weeks we deviate from it slightly, but if you dinghy over on a Friday evening, chances are good that you’ll smell the delicious aroma of Jill’s pizza wafting from the cabin.
The crispy crust cooks perfectly in our Force 10 oven and whether it’s with pepperoni and mushrooms or pineapple, ham and coconut shreds, the pizza is always a hit.
While cruising the beautiful waters of British Columbia, we’ve long noticed the green, string-looking plant known as sea asparagus that grows wild along the many tidal shores that we explore. Last summer, our cruising buddy Chris Troutner pointed out that the plant is edible and it took us until recently when we saw it as a prepared salad in the grocery store in Campbell River to finally harvest and make it on our own.
Apparently, sea asparagus only has a 6-week harvest period (all of June and early July) and, conveniently, we’re in it. In the fall it turns from a vivid green to a reddish brown.
Last week, Jill and Porter went ashore and picked a bunch of the asparagus in the Pearse Islands (Broughton Archipelago) and we tried out this fantastic recipe. The asparagus has a salty flavor with a nice crisp that makes it a tasty green to add to your meals. Jill and I enjoyed it and both boys ate every bit that was on their plates. Give it a try!