It’s starting to feel like spring and I’m happy to report the first asparagus spear has poked through the ground in my garden. My greenhouse is full of green seedlings emerging from potting soil, awaiting the warmer weather in April. I just hope my garden dries out enough that I can work in it soon.

In the meantime, I’m finishing the bare-root grapevine planting and have started rough pruning. Last year’s late freeze hit me hard. So rough pruning may help hold off bud burst another week. Hopefully, even if there is a freeze, the buds closer to the cordon will still be viable.

Last Saturday, I made a hearty breakfast quesadilla to start the work day. Good thing too, it was 4:00 in the afternoon before I realized I had missed lunch. With just a banana to tide me over, I went back out and worked until 6:00. Dinner was quick with roasted vegetables and Polska Kielbasa sausage.

Breakfast Quesadilla
1 large onion, chopped
1 small can green chilies
2 ham slices, cubed
1 tsp. sunflower oil
4 eggs
Salt and pepper, to taste
2 c. shredded Monterrey Jack cheese
4 wheat tortillas

Sauté the onion, chilies and ham in sunflower oil in a non-stick skillet. Season with a pinch of salt and pepper. When the onions are tender, add the eggs and scramble until cooked, but not too dry. Then remove from the heat.
Assemble the quesadillas by sprinkling 1/4 cup cheese on half of each tortilla. Spoon the vegetable, ham and egg mixture on top. Sprinkle another 1/4 cup cheese on top of that. Fold the tortilla over. The cheese will help glue the quesadilla together.

Wipe out the non-stick skillet with a paper towel and turn heat to low. Brush a small amount of oil on each side of the quesadilla. Depending on the size of the skillet, two quesadillas can cook at the same time. When the bottom has seared to a golden brown, flip and sear the other side.

The recipe serves 4 and leftovers may be reheated in the microwave for another meal. Serve with fresh sliced tomatoes and guacamole or picante sauce for dipping.

Roasted Vegetables and Sausage
6 small red potatoes, cubed
2 large sweet potatoes, cubed
1 large red onion, chopped
5 carrots, chopped
2 green peppers, chopped
5 garlic cloves, smashed
2 pkgs. Polska Kielbasa links
2 Tbsp. olive oil
2 tsp. Kosher salt
1 tsp. cracked black pepper
2 tsp. dried thyme

Clean and prepare vegetables, cutting into bite-sized pieces. Slice the sausage. Split vegetables and sausage between two sheet pans. Add 1 Tbsp. oil, 1 tsp. salt and thyme and 1/2 tsp. pepper to each pan. Toss until the oil and spices are distributed.

Bake in a 400-degree oven for 20 minutes. Remove from oven and stir the ingredients, flipping them to ensure even cooking. Then return them to the oven for 15 minutes more.

The recipe easily serves 6. Top with crumbled feta cheese or grated Parmesan. If you have time, serve with a green salad.