Asparagus

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First order of business- sorry for the lack of posts- two weeks of work travel & a short vacation kept me away from my local market & the blog.  Last week Isaac turned 9 months.  Hard to believe that little nugget is talking, getting ready to walk, and eating all kinds of foods (local, of course :))

I am sad to report that I have no photos of this momentous occasion, but I did, for the very first time, eat fresh spring asparagus this week.  It was divine.  The Easton Wintertime Farmer’s Market posted on their Facebook that there was a vendor there with the first cutting of asparagus.  Being a huge asparagus fan, and a huge fan of he book Animal, Vegetable, Miracle (where asparagus merits a whole chapter!) this was a big day for me.  I’m not ashamed to admit I ate some raw, right out the refrigerator.  We sauteed the rest, briefly, with olive oil and garlic.  Served with a grass-fed pot roast from our freezer, and some blue potatoes., it was a lovely Saturday meal. 

All I have to say is that those who doesn’t eat locally & seasonally are really missing out.

The garden is ready for planting & I have a very healthy little patch of lettuce steadily growing in this beautiful weather.  I’m getting very excited for planting!  

In other news, I bought some bok choy from Oakdale Farms in Rehoboth, and I’m very unclear on how to cook/eat it.  Any suggestions?  

 

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Eating local as the days get longer…

There is no doubt that late winter is the hardest time to be a locavore. Nothing is growing right now, and the root vegetables that store well during the winter are probably getting a little tired. It’s easy to forget the bounty grown right in our own backyard. Mix it up with different seasonings. Try a little garam masala for an Indian feel, or buy some sesame oil to give your salads an Asian cuisine flair. If you dig out and visit a local farmers market, you can get creative with a recipe like the one below.

Apple and Gouda Salad

This is an easy weeknight meal that comes together quickly. You can adjust the cheese to what you have on hand- Cheddar, Asiago, or Gouda would all work well here. Check out Foxboro Cheese Company for an excellent selection.

Ingredients (serves four)

4 to 6 cups Winter lettuce mix (from Oakdale Farms in neighboring Rehoboth, MA)

2 Apples (from CN Smith Farm in East Bridgewater, MA)

Block of cheese, cubed

Croutons

Dress with a simple vinaigrette, or however you like.

Variations: Try a handful local dried cranberries, some Feta cheese, and some walnuts. Or, top your salad with some pan-seared local scallops.

Sorry for the somewhat crappy iPhone pics. Isaac was in need of lots of parental attention and I didn’t have the heart to deny him!

What’s your favorite wintery meal?

Sent from my iPad

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Sautéed pea greens with fried eggs

Sautéed pea greens with fried eggs This isn’t so much a recipe as a technique. Hardy winter greens and eggs are a great combination and a simple and fast weeknight dinner. I always pick up some greens at the farmers … Continue reading