These guys popping up in the garden. So look for these tasty treats at markets.
I’ve jotted down a simple take on grilled Asparagus…your welcome.
Get a bundle of Asparagus, scrub em up, cut the woody ends down, and peel the lower half if fattier than a pencil.
Drizzle this stack with some olive oil & toss with kosher sea salt.
When the grill is a medium heat, maybe after you grill a nice ribeye, and let the coals die down a bit, lay the Asparagus across the grill evenly.
Don’t mess with them too much.
Give about 3 min and roll em bad boys.
They should have a nice charred color to them.
Give them another minute or two and pull em off.
These guys are a special find and worth the price tag.
Their texture is that of a nice steak. Wait, that is the second steak reference in one post, I must be hungry.
Morels have a short foraging season, you can find em yourself in early spring. Following an overnight rain, walk the woods and look for elm and decomposing or injured trees. Scan the down foliage and look for their camouflaged caps.
They are easily confused with “False Morels”, so educate yourself. If you find a nice patch of morel mushrooms, move slowly and search the immediate surrounding area as they often grow in groups.
Many people brine them, fry them or saute them with pasta. The internet is full of recipes and suggestions for their preparation.
Microgreens are the seedlings of plants that are consumed fresh before the 14th day of their sprouted life.
They are a safer alternative to bean or alfalfa sprouts because they are grown in sunlight and a growing season medium. Traditional sprouts are grown in dark damp conditions which provide a breeding area for bacteria.
These little babies are tasty on any salad, they make excellent garnishes for dishes and add a nutty flavor to fruit and veggie juices. They are high in alkalinity and antioxidants, fighting free radicals and cancer causing cells. These tasty tenders contain up to 40 times the nutrients of their full grown counterpart in Vitamins C, A, E, and K. Examples of fun blends we grow at The Root are “Russian Mammoth Attitude” “Brassica blast” and “Lechuga, Lechuga” which use red cabbage, Russian kale, radish, broccoli, peas, arugula, and various lettuce seedlings.
Spring Onions and Overwintered Leeks
These two items are essential to any spring green salad dressing, or rainy day simmering soup. I use leeks in a great vichyssoise (french potato soup) that I serve cold with crusty bread and braised pork shoulder. Both onions and leeks are known for their healing properties and help with spring allergies and fending off the common cold.
We grow Giant Musselburough leeks and varieties of both red and yellow onions. We plant in the spring and in the late summer for a second fall harvest.
At early spring markets it is a great time to sign up for a CSA. What is a CSA you might ask? It stands for Community Supported Agriculture.
These programs give you a great opportunity to support your local community growers. You pay to become a member of the farm, but without the work.
In return, you get a weekly share of the harvest for the entire growing season.It is a very good deal if you like to experiment with different ingredients and recipes. CSA’s help you spend your money locally, and get to know the producer of the food that you and your family eat.
Check out our member agreement here and start receiving a share from our farm this season.