I’m on a hosta shoot binge because they’ve started to unfurl in my garden, and while you can eat them up until they reach about 7 – 8 inches and fully uncurl, they become progressively more bitter and tough, rather than sweet and tender.

This week is the last week I’ll be able to harvest them so chop chop!

Today’s a rainy day which mean a hot, cheesy, creamy dip with crusty home made bread is perfect for chasing away the dreariness. A simple tomato-lemon-oregano salad to top it with adds some acidity.

Hostas are part of the asparagacea family, so it’s no wonder its shoots share the nutty tenderness their cousins are known for. Why buy asparagus or artichokes when you have hostas in the backyard?

Ingredients

1 cup chopped hosta shoots

2 tablespoons onions, chopped

1 clove garlic, minced

1 tablespoon butter

1 tablespoon all purpose flour

1/2 cup milk or half-and-half

1 chicken/vegetable bouillon cube or 1 teaspoon bouillon powder

1/4 cup melting cheese like swiss, havarti, meunster, or white cheddar (or more, if you’re a fiend for cheese)

1 tablespoon shredded parmesan cheese

Cracked black pepper, to taste

1/4 cup tomato, chopped

1 tablespoon lemon juice

1 pinch oregano

Bread or crackers, to dip

Combine chopped tomato, lemon juice, and oregano and set to the side. Sautee garlic, onion, and chopped hosta in one tablespoon butter over medium high heat until fragrant. Add flour and stir. Add milk or half-and-half, bouillon cube or powder, and cook until thickened. Remove from heat and add shredded cheese, and mix. Pour into a ramakin, top with parmesan cheese and a pinch of black pepper. Broil on high for about 5 – 8 minutes or until parmesan has begun with char. Alternatively you can use a kitchen torch to get the same effect. Top with tomato salad and serve with bread or crackers.