Tag Archives: asparagus

The forgotten asparagus

Posted in Blogathon, Vegetables by

I have one issue with asparagus — it’s too tall.

If I stand up the stalks in a glass with a little water, like you’re supposed to, it really only fits in the door of the refrigerator. And the door is definitely my blind spot.photo

I glimpsed the bunch of asparagus I bought during my farmer’s market trip last Saturday as I was shutting the fridge yesterday afternoon.

Oops.

We didn’t eat at home last night or tonight, so it’s still there. Just hanging out with the soy and worcestershire sauces and a bottle of Mike’s Hard Smashed Apple Cider from last summer. Going bad. (I’m sure the Mike’s is a poor influence …)

I guess I should take a peak in the crisper, too. Although given that the asparagus was technically in plain site, I’m a little afraid to look.

Advertisement

To market, to market

Posted in Blogathon, Farmer's Market by

Market

We decided against a third season of the CSA. As awesome as our experience was last summer, I missed lazy Saturdays at the farmer’s market. Our weekly shares were so bountiful that there was simply no need to bother.

I’ll admit, I haven’t missed those boxes of vegetables one bit. These early weeks in particular are so, so green. I saw Swiss chard at a stand at Green City Market over the weekend and smiled knowing that I didn’t feel like eating any, and I wouldn’t have to. Instead, I bought purple and green asparagus, a big bag of mixed mushrooms, and rhubarb. (And macarons on the way home.)

The mushrooms and asparagus went into this Food Network recipe I bookmarked a couple of weeks ago, for Creamy Farfalle with Cremini, Asparagus and Walnuts. I’m using the rhubarb tomorrow for the rhubarb blueberry muffins I featured in this April post.

I can’t wait to head back to the market next week, and am hoping garlic scapes will make an appearance. Fingers crossed.

These are two of my favorite things

Posted in CSA by

We took a break tonight from working through the mounds and mounds of lettuce in last week’s CSA for the two top jewels (for me): purple asparagus and goat cheese.

I was worried about the asparagus, which had been standing in a shallow cup of water in the refrigerator since last Friday.IMG_5562 I threw one stalk away, but the others seemed firm enough still to grill. I brushed them lightly with olive oil, seasoned them with sea salt, and tossed them on the grill when the chicken breasts had reached 155 degrees. The timing was perfect — the asparagus was finished just as the chicken hit 165.

But the pièce de résistance was definitely the goat cheese I sprinkled on top. Truly farm fresh, and really soft and creamy, it was the perfect complement to the asparagus. I was tempted to eat more than my share.