Hello again! We’ve finally emerged from our early spring slump. Our CSA ends in March and our farmers’ market closes for the season in mid-April, so we enter this confusing 6-week period where we have to shop at the regular grocery store to supplement what we can get at our neighborhood’s small local foods market. It’s very uninspiring.
We still aren’t quite into the summer harvest season, but Erik picked up some delicious . . . → Read More: Quick Asparagus and Hazelnut Pasta
There are two ingredients that I’ve been meaning to use more of.
Thing #1 = jars of food in the basement. Before the 2011 canning season started, I promised myself (and Erik) that I would do a better job of preserving useful things than I did last year. Those fancy jams just call to me, but two responsible adults can only eat or give away so much. So, I did that. But now we . . . → Read More: Dark Days Challenge Week 5: Fish and Pickled Asparagus
This was a delicious salad and it’s easy to do most of the work in advance (through step 6). You can hard boil the eggs whenever. You can poach the asparagus and scallions the night before and store the chopped pieces in the refrigerator overnight. Then add the sorrel and dressing when you serve.
The sorrel that we got from our friends and Northshire was great in this salad. It’s a leafy green that . . . → Read More: Asparagus and Scallion Salad
This is our new favorite recipe, while supplies (of asparagus) last. We’ve made it twice this week, once for dinner (with some Flying Pigs Farm sausage, pictured above), and once for a light lunch. It’s fast, easy, and tastes much richer than it actually is.
Braised Asparagus with Dijon and Thyme Makes 2 servings
Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Asparagus Bottoms chopped off Lani’s Farm * . . . → Read More: Braised Asparagus with Dijon and Thyme
Erik and I live in an apartment that is either good-sized (if you live in NYC) or cramped (if you live anywhere else), so just thinking about turning on the oven will raise the temperature by at least 10 degrees. Because of that, we make a lot of no-cook recipes in the warmer months. We relied on salads and sandwiches until about this time last year, when I followed a raw food diet for a . . . → Read More: Avoiding the Oven: Asparagus with Sunflower Turmeric Dipping Sauce