THE VILLAGE VOICE

"Every spring is the only spring - a perpetual astonishment." ~Ellis Peters ~ Spring container garden (Daffodil, pussy willow, primrose, English daisy) ___________ CEDAR PLANKED SALMON WITH MAPLE GLAZE ~ Native Americans pioneered the art of roasting on wood planks. The rich aroma of red cedar adds a sweet, spicy, roasted flavor. This keepsake recipe ( a 'perfect' marriage of maple syrup & cedar) came with the Chinook plank . ___ 1 cup pure Michigan maple syrup 2 Tbsp. finely grated peeled fresh ginger root 4 Tbsp. fresh lemon juice 3 Tbsp. soy sauce 1 1/2 tsp. minced garlic 2 1/2 lbs. center-cut salmon fillet with skin Greens from 1 bunch scallions In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding. Preheat oven ...

GARDENING NOTE regarding the ENGLISH DAISY: (from ED HUME SEEDS ) Also known as double daisy, it is well known in English and old time flower gardens. Its fluffy red, white and pink flowers are borne on 3 to 5 inch stems. Combines well with Spring flowering bulbs and other low growing flowers in beds, borders, rock gardens and containers . ~ English Daisy ______________ LEMON THYME SHRIMP & SCALLOP SAUTE * 3 Tbsp. extra-virgin olive oil 3 Tbsp. unsalted butter 6 cloves minced garlic 1 lb. sliced mushrooms 1/4 cup dry white wine 1/4 cup fresh lemon juice & zest 1 lb. peeled & deveined large shrimp 1 bunch sliced green onions 1 lb. bay scallops 1 Tbsp. fresh thyme (2 tsp. dried) 1/3 cup chopped fresh parsley pinch of sea salt & fresh cracked pepper to taste Melt butter & olive oil in heavy skillet. Add garlic and saute for 1 minute over medium heat. Increase heat to high and add mushrooms. Saute until beginning to soften, about 5 minutes. Add wine, lemon juice & ...