Please consider taking a look at our local asparagus.
I know, I know.
You can buy asparagus at the grocery store for a fraction of the price and it's all bundled in cute little bunches. But consider this: Once asparagus is picked, it quickly begins to loss important nutrients.
How long did it take the cheaper asparagus to get to your store?
How long has it been in the grocery cooler? How long will you let it sit in your refrigerator before you decide to cook it? How much of the vegetable will you cut off because it has gone bad, limp, or is just too tough? Where IS the bargain when you really are not that excited about your "cheaper" store purchase, and you have to throw so much of it out?
There is something very special about purchasing asparagus from our local farmers. You KNOW they were out late the evening before the market, harvesting at the VERY last moment, to ensure you have a product at the very peak of its flavor. When you see them standing proudly behind those gorgeous bundles of dirt covered stalks....please remember, that it's local soil my friends, and buying local keeps those sad road weary California asparagus out of our landfill.
Local Asparagus season is roughly 10 weeks, that's it. We've already said goodbye to two... I'll see you next week...
This photo is of Sauteed Asparagus coins w/ Chive blossoms, we ran out of green garlic.
Sauteed Asparagus w/Green Garlic
Asparagus, washed, bottoms trimmed, and the bottom 1/3 peeled, if the bottom is tough
Olive oil, or butter
Green Garlic, whites and light green parts sliced.
Salt and pepper
Slice asparagus into 1/2 inch thick slices, leave the tip intact. Heat a saute pan on medium heat, add oil/butter and wait for 2 minutes, then add green garlic. Saute for 2 minutes, then add asparagus and continue to saute for 5-6 minutes. Season with salt and pepper. Serve immediately.
See you at the market!