Editor's Note:
I am changing the way I name the newsletters each week to make the Constant Contact archive a bit more user-friendly.  Instead of just a date, each newsletter will also have a short description of the subject as well as the name of the recipe.  Unfortunately, the subject content will still not show up in Google searches because the body of each email is not archived on the TFF website.  And Constant Contact will not allow me to go back in and rename old newsletters.  However, if you are looking for a particular recipe or subject in the future, you should still be able to find it more easily with the new newsletter titling.

In Your Boxes
There were some problems last week with consistency in the size of the Asparagus bunches that we didn't notice until after the Wednesday boxes were delivered.  Thanks to subscribers who helped bring this to our attention.  Bunches in all the boxes this week should be a full pound.
Some subscribers asked if they would be getting more than one bunch any time soon, and the answer is:  Yes.  Next week Large boxes and possibly Medium boxes will get two bunches.

With many of our staple late winter vegetables (broccoli, cauliflower, kale) having fallen victim to freezing and insects, we are going to rely more on asparagus to fill your boxes in the next few weeks.  We don't want anyone to get sick of asparagus, but we are also curious how much you would like to see in your box.  Do you want two bunches regularly, or is one enough?  Would three bunches (probably just in a Large box) be too many on occasion?

In the next few weeks as we wait for spring crops like strawberries and peas to arrive, we will also be sending another round of walnuts and pistachios your way.  Other than that, we will do our best to keep as much diversity as possible in the boxes given the limited range of crops that we still have available. 

Thanks for subscribing.

Recipe --  Spring Chop Salad with Garlic Fried Eggs
Asparagus is frequently paired with eggs:  topped with hollaindaise sauce ala "Benedict", in omelettes, as a foundation of a frittata, etc.  This recipe combines the ingredients of aioli -- egg, olive oil and garlic -- in a different form and makes a salad with spinach.

Preheat the oven to 400.

Snap the ends off 1 bunch of asparagus and cut the tips off.  Slice any spears that are thicker than your pinky in half lengthwise, then cut into 1 inch pieces.  Toss with 2 t. olive oil and salt and lay in a single layer on a baking sheet. 

Roast until lightly browned on one side, then stir so the other side cooks to the same color.  Remove from the cooking sheet and allow to cool slightly.

While the asparagus is cooking, soak and drain 1/2 lb. spinach leaves.  Toss with a simple mustard vinagrette: 1 T. stoneground mustard, 2 T. olive oil, 2 T. red wine vinegar, pepper and salt.  If you really like garlic, add 1 t. minced green garlic leaves. 

Toss the spinach with the dressing.

Toast 4 slices of crusty bread and cut into croutons.

Mince green garlic (stem or leaves) to make 3 T.

Heat 1 T. olive oil in a non-stick or similar skillet and fry 4 eggs.  Sprinkle the green garlic over them while they are cooking.  Once they are firm enough, flip them over and cook them until the whites are cooked but the yolks still runny.

Add the eggs, the asparagus and the croutons to the spinach and toss to combine.