Happy Friday! Just a quick reminder that if you have the four payment plan your next payment of $209 will be due this Saturday April 24.
Thanks!
"After twenty annual visits, I am still surprised each time I return to see this giant asparagus bed of alabaster and rose and green skyscrapers."
FIRST OF THE SEASON ASPARAGUS!!!!! YAHOO!!!
Store In the Fridge:
Asparagus - Northern Neck Fruits and Vegetables
Spring Onions -Northern Neck Fruits and Vegetables
Chives - Landisdale Farm
Baby Arugula - Path Valley Farms
Parsnips - Windy Knolls Farm
White Beets - Breezy Hill Farm
INFO:
Facts About Asparagus You May Like To Know
-Asparagus is a member of the Lily family.
-Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.
-Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
-Each crown will send spears up for about 6-7 weeks during the spring and early summer.
-The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours.
-After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.
-An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.
-A well cared for asparagus planting will generally produce for about 15 years without being replanted.
-Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
-Asparagus has No Fat, contains No Cholesterol and is low in Sodium.
White Beets:
Naturally white, these beets offer a tasty sweetness, the flavor is similar to gold beets. What's great about white beets is that they don't bleed.
Beets are saturated-fat-free, cholesterol-free, provide a small amount of vitamin C, a source of fiber and low in sodium and fat. Beets contain a high amount of folate which is believed to help prevent depression and fatigue.
Chives:
Recipes
Side Note: Our favorite way of preparing asparagus is roasting but the fatter spears are better for this. This early asparagus is on the thin side , so we'll save that recipe for later...
Parsnip Patties
adapted from From Asparagus to Zucchini
Risotto is thoroughly infused with the flavor of whatever broth you use. Try a homemade broth if you can - it makes all the difference.
Wash asparagus and trim off rough ends. Slice spears at a diagonal. Set aside.
Zest one lemon. Squeeze juice. Set aside zest and juice.
Pour broth into sauce pan, heat, and maintain a low simmer.
Thinly slice green garlic. Or if you are using onion, finely chop.
Heat 2 tablespoons butter over medium heat in a heavy-bottomed 2 1/2 - 3 1/2 quart sauce pan. Add garlic/onion and cook until soft, but not browned. Then add Arborio and stir to coat the rice. Cook for a few minutes until the rice becomes slightly translucent.
Add wine and lemon zest. Stir and cook for a few more minutes until the wine is completely absorbed.
Use a ladle to add one cup of warmed broth to the risotto pan. Also add salt (how much salt depends on how salty your broth is already). Stir and bring mixture to a vigorous simmer. Don't let the rice absorb all the broth. Waters suggests letting the rice "thicken" with the broth, then to add another 1/2 cup. (My original risotto guru, Patricia Wells, suggests keeping at least a "thin veil" covering the cooking rice at all times.) Continue to add 1/2 cup of broth at a time and stir rice frequently.
About 10 minutes after you first added began to add broth, toss the asparagus into the cooking rice. Continue to stir and add broth as before until the rice is tender with a slight bite in the center.
When risotto is just done, add 1/2 of the lemon juice, 1/2 cup grated Parmesan, and 1 tablespoon butter. Stir vigorously to incorporate ingredients, then let it rest for a minute or two. At this point add more salt and/or lemon juice if necessary, and freshly ground pepper to taste.
Serve in a heaping mound and top with freshly chopped parsley or chervil. Enjoy!
Radishes With Chive Cream Cheese
Thanks!
"After twenty annual visits, I am still surprised each time I return to see this giant asparagus bed of alabaster and rose and green skyscrapers."
FIRST OF THE SEASON ASPARAGUS!!!!! YAHOO!!!
Store In the Fridge:
Asparagus - Northern Neck Fruits and Vegetables
Spring Onions -Northern Neck Fruits and Vegetables
Chives - Landisdale Farm
Baby Arugula - Path Valley Farms
Parsnips - Windy Knolls Farm
White Beets - Breezy Hill Farm
INFO:
-Asparagus is a member of the Lily family.
-Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.
-Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
-Each crown will send spears up for about 6-7 weeks during the spring and early summer.
-The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours.
-After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.
-An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.
-A well cared for asparagus planting will generally produce for about 15 years without being replanted.
-Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
-Asparagus has No Fat, contains No Cholesterol and is low in Sodium.
White Beets:
Naturally white, these beets offer a tasty sweetness, the flavor is similar to gold beets. What's great about white beets is that they don't bleed.
Beets are saturated-fat-free, cholesterol-free, provide a small amount of vitamin C, a source of fiber and low in sodium and fat. Beets contain a high amount of folate which is believed to help prevent depression and fatigue.
Chives:
Consume chives to lower blood pressure and as an anti-septic. Chives contain sulfur oil, which has anti-septic properties and lowers blood pressure. Use chives to add a sweet onion flavor to dishes. Chives complement other spices such as marjoram and tarragon. They also go well with carrots, artichokes, asparagus, cauliflower and spinach. Chives best complement salty and sour tastes. To keep them crisp, add chives near the end of cooking soups and stews
Recipes
Side Note: Our favorite way of preparing asparagus is roasting but the fatter spears are better for this. This early asparagus is on the thin side , so we'll save that recipe for later...
adapted from From Asparagus to Zucchini
Peel and chop parsnips; steam until tender. Mash thoroughly. Mix in one egg yolk and salt and pepper to taste. Form into patties, dip into egg white, then roll in bread crumbs. Sauté in oil or butter until golden brown. These can also be cooked in ungreased skillet or in the oven.
Asparagus and Lemon Risotto
adapted from the Art of Simple Food by Alice Waters
- 1 pound asparagus spears
- 2 stalks of green garlic (or Waters calls for 1 small yellow onion)
- 1 1/2 cups Arborio rice
- 4-5 cups chicken broth
- 1 lemon
- 3 tablespoons butter
- 1/2 cup dry white wine
- salt
- Parmesan
- Chervil or Parsley
Risotto is thoroughly infused with the flavor of whatever broth you use. Try a homemade broth if you can - it makes all the difference.
Wash asparagus and trim off rough ends. Slice spears at a diagonal. Set aside.
Zest one lemon. Squeeze juice. Set aside zest and juice.
Pour broth into sauce pan, heat, and maintain a low simmer.
Thinly slice green garlic. Or if you are using onion, finely chop.
Heat 2 tablespoons butter over medium heat in a heavy-bottomed 2 1/2 - 3 1/2 quart sauce pan. Add garlic/onion and cook until soft, but not browned. Then add Arborio and stir to coat the rice. Cook for a few minutes until the rice becomes slightly translucent.
Add wine and lemon zest. Stir and cook for a few more minutes until the wine is completely absorbed.
Use a ladle to add one cup of warmed broth to the risotto pan. Also add salt (how much salt depends on how salty your broth is already). Stir and bring mixture to a vigorous simmer. Don't let the rice absorb all the broth. Waters suggests letting the rice "thicken" with the broth, then to add another 1/2 cup. (My original risotto guru, Patricia Wells, suggests keeping at least a "thin veil" covering the cooking rice at all times.) Continue to add 1/2 cup of broth at a time and stir rice frequently.
About 10 minutes after you first added began to add broth, toss the asparagus into the cooking rice. Continue to stir and add broth as before until the rice is tender with a slight bite in the center.
When risotto is just done, add 1/2 of the lemon juice, 1/2 cup grated Parmesan, and 1 tablespoon butter. Stir vigorously to incorporate ingredients, then let it rest for a minute or two. At this point add more salt and/or lemon juice if necessary, and freshly ground pepper to taste.
Serve in a heaping mound and top with freshly chopped parsley or chervil. Enjoy!
Radishes With Chive Cream Cheese
- 8 medium radishes
- 2 tablespoons cream cheese, softened
- 1 teaspoon fresh lemon juice
- 2 tablespoons thinly sliced fresh chives
Wow, those spring onions are enormous! What can I do with them?
ReplyDeleteHi Corrine! Yes, aren't they beautiful? Best way to eat them is grilled:
ReplyDelete1. Trim any wilted greens at the top of the spring onions and cut the root off – being careful to cut right at the bottom so the bulb stays together.
2. Brush spring onions with olive oil or vegetable oil.
3. Put spring onions on a medium hot grill and cook, turning once, covered if possible, until grill marks appear on both sides and the spring onion is tender all the way through, about 15 minutes.
4. Sprinkle with salt and freshly ground black pepper to taste and spritz with lemon or lime juice, if you like.
Also, feel free to just slice them fresh and use in sautees or salads.
And, you can resprout them! Here's a link:
http://www.ehow.com/how_5921802_resprout-green-onions.html
The onions were excellent in the risotto recipe also!
ReplyDeleteThe asparagus information overload was great. I had no idea that those spears could eventually need to be harvested every 24 hours. Gosh, by the end of the season I may be completely asparagus'd out! Plus they're so good for you! I love it! Asparagus! YAY!!!!
ReplyDelete