Haskap berry bushes are in garden centres now, including Fiesta Gardens.

Haskap berries are a wonderful new kind of berry (Lonicera caerulea,) which is similar to a blueberry but is actually a member of the honeysuckle family. They are also commonly called Honeyberries. A delicacy in Japan, the word Haskap or “Hasukappu” comes from the language of the Ainu, an ancient people from Hokkaido island.

the Ainu meaning of Haskap is “little present at the end of the branch” rather than “perpetual youth and longevity”. Perhaps the best is to combine it to “A little present of perpetual youth and longevity”

These new berries have a kiwi-like texture with a unique flavour blend that some describe as a mix of blueberry and raspberry. Like most dark purple fruits they are high in antioxidants, and are also a good source of vitamin C. Berries of all kinds are very good for you, and this is one little present you can grow in your own garden.

Though fashionable foraging foodies fawn over fiddleheads and rave about ramps, the regal asparagus has always held a position of high esteem in the culinary world. Prized in ancient Egypt, Syria and Spain, it also graced Roman tables during the Feast of Epicurius, is included in the oldest surviving recipe book, Apicius’ De re coquinaria from the third century, and so desirable that the Emperor Augustus reserved the Asparagus Fleet for transporting it. Centuries later, Louis XIV built greenhouses for it, and Madame de Pompadour munched on its “points d’amour”

And who among us, when we were in our  green goddess salad days, has not sat down to a feast surf and turf with a side of steamed asparagus smothered in Hollandaise, or casually punctuated a salient point while twirling a tender stalk, acutely aware that it is permissible –if not expected– to nibble this illustrious vegetable with one’s fingers?

Whether steamed, sautéed or grilled on the barbeque, this is a quick cooking veggie. Even a minute too long on the fire will render it soggy and sad. There is a reason that Caesar Augustus coined the term “faster than cooking Asparagus”

My chariot is faster than cooking asparagus!

We love to grill asparagus but if sticking indoors, prefer a pan sautee method rather than steaming, and one of the simplest methods to cook it is provided by Edna Lewis courtesy of Saveur. This preparation is so simple, straightforward and delicious, you will never go back to steaming it again.

Edna Lewis’ Skillet Asparagus

2 lbs. asparagus

2 tbsp. unsalted butter

Salt and freshly ground black pepper

1. Rinse asparagus in cold water and trim off tough ends of stalks. Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes. Check asparagus and turn as needed to make sure the stalks cook evenly and don’t burn.

2. Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot.

So get in on a little history. Grab a bundle of Asparagus and cook it up while it is still fresh and readily available.

Anna’s mother Ann Jarvis had founded Mothers’ Day Work Clubs in five cities to improve sanitary and health conditions. The Mothers’ Day Work Clubs also treated wounds, fed, and clothed both Union and Confederate soldiers with neutrality.

On May 12, 1907, two years after her mother’s death, Anna held a memorial to her mother and thereafter embarked upon a campaign to make “Mother’s Day” a recognized holiday. She succeeded in making this nationally recognized in 1914. The International Mother’s Day Shrine was established in Grafton to commemorate her accomplishment.

By the 1920s, Anna Jarvis had become soured by the commercialization of the day. She incorporated herself as the Mother’s Day International Association, trademarked the phrases “second Sunday in May” and “Mother’s Day”, and was once arrested for disturbing the peace. She and her sister Ellsinore spent their family inheritance campaigning against what the holiday had become. Both died in poverty. According to her New York Times obituary, Jarvis became embittered because too many people sent their mothers a printed greeting card. As she said, “A printed card means nothing except that you are too lazy to write to the woman who has done more for you than anyone in the world.”

As Anna Jarvis never married and had no children, she never suffered that indignity. Be that as it may, Mothers day is alive and kicking, and presents us with a perennial opportunity to do something special for our moms.

Perhaps this year you can think outside the box of candy, or the bouquet of flowers. Did you know Chuck Hughes is coming to town?  Star of “Chuck’s Day Off”, the handsome chef has been known to set the hearts of many a mother aflutter with his  charm and savoir faire in the most important room in a mother’s house, the kitchen.

He’ll be at the Drake Hotel on Monday, May 14th, promoting his new cookbook, “Garde Manger.” Imagine taking your Mama to this event and getting this babe to personalize a copy of  his book. She may re-write her will!

 Garde Manger is a great cookbook full of recipes that run the gamut from sublime comfort foods like Fried Hot Chicken on Waffles to classic desserts like Strawberry Shortcake, and is chock full of beautiful full page colour photos of the perfect man mucking about in the kitchen. Dedicated to “ anyone who’s ever cooked on the line or washed dishes”, this could be a dedication to “everymom.” He even includes a picture of himself with his Mom in the book. What a nice boy.

Anyway, even if you can’t make it to the Drake to check out this hottie, you can surprise your mom with a copy of this cookbook on Sunday. Anna Jarvis will thank you.