Vegetable & Fruit Highlights The Harvest! Asparagus: The first of the season. Dormant underground all winter long, the asparagus spears magically erupt from the ground and grow surprisingly fast as temperatures reach the 60's. If left unharvested the spears, which are actually stems, can reach 6 feet tall, feathery and beautiful as a summer plant. In the fall they turn a golden color and produce a  red berry making them all the more handsome. Last year we didn't get to eat asparagus until early April. One of our cooking references suggests that asparagus stalks should be stored upright in an inch of water in the refrigerator. This way they absorb moisture and stay fresh. Asparagus is so easy - you can steam or stir fry it and then serve it with a bit of lemon. Try this recipe below roasted. Green Garlic:
This amazing vegetable/herb/spice, the essential to almost every dish comes in its immature stage this time of year. We have been "out" of garlic (the dried version) for sometime and now thankfully it is back in it's imm ature form. It looks a little like a leek, in fact closely related, long and skinny, white at the bottom and green flat leaf at the top. It's milder than the drier form. Two stalks are perfect for any dish. To prepare: wash and cut off the root. Slice thinly all the way up until the leaves separate and turn dark green. The green tops can be put into soup stock. |
RECIPES
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The Best (Green) Garlic Bread Ever!
Super easy to make and a wonderful flavor. Melt butter or heat olive oil in a skillet. Slice green garlic into 2 - 3 inch thin strips. Add the sliced green garlic to the butter or oil and let it wilt. Meanwhile, cut baguette into 4 inch halved pieces. When the green garlic is wilted, but not overcooked, remove from heat. Dip the halved bread pieces in butter and soak up the butter. Scoop the green garlic strips onto the bread, put the baguette back together, wrap in foil and heat for 10 minutes in 300 degree oven.
Green Garlic Scrambled Egg Toasts
1 stalk green garlic for every 3 eggs butter milk or cream dense wheat bread or levain Chop green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat eggs and add 2 tablespoons milk or cream to eggs. Slice bread thinly and leave near toaster. Saute green garlic in desired amount of butter over medium flame for a minute or two. Add beaten egg mixture to pan and reduce flame to its lowest possible setting. Stir constantly. As the eggs heat up they will start to steam a little and maybe stick to the bottom of the pan. Add some salt and pepper. Take the pan off direct heat to slow the process down. . The longer it takes, the better it'll taste. It should take at least 10 minutes to cook 3-5 eggs this way. Throw the bread in the toaster. As the eggs finally congeal, spoon onto toast, and cut to desired size. Asparagus and Mushrooms over Pasta 3/4 to 1 pound asparagus salt and pepper Medium onion 1/2 lb mushrooms 1/4 cup olive oil 1/4 tsp black pepper 1 pound pasta 1/2 cup freshly grated Parmesan cheese, plus more to taste Snap off tough ends from the asparagus spears. Cut the spears in half lengthwise, then slice them on the diagonal into 1 inch pieces. Bring a quart of water and a bit of salf to a boil in a medium saucepan. Add the asparagus to the boiling water. Cook for 2 minutes, drain the asparagus, and reserve 1/4 cup of the cooking liquid. Set the asparagus and cooking liquid aside separately. Peel and dice the onion. Thinly slice the mushrooms and set them aside. Heat the oil in a large skillet. Add the onions and saute over medium heat, stirring occasionally, about 10 minutes. Add the mushrooms, raise the heat to medium-high, and saute until they have softened and thrown off their juices, about 5 minutes. Add salt and pepper to taste. Add the asparagus and reserved cooking liquid to the skillet. Simmer until the asparagus is heated through and the sauce has thickened a bit, about 2 minutes. Taste for salt and pepper and adjust if necessary. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the asparagus and 1/2 cup of Parmesan. Mix well and transfer portions to warm pasta bowls. Serve immediately, with more grated cheese passed separately. |
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