Sauteed Asparagus Coins w/Green Garlic

Asparagus season..... 
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.

Enjoy,

See you at the market!

Chef Deb 

Mushroom and Toasted Barley Risotto

This time of year, it is hard to find fresh produce! Luckily we have a local mushroom producer (Hazel Dell) and I have a little patch of greens growing in a sunny spot at home.

 Today, I have chosen to use barley.  It's a wonderful grain offering 5 grams of protein and 5 grams of fiber in each 1/3 cup serving.  For this recipe, I've toasted the barley in a skillet over medium heat, just until it became fragrant and had a spot of color.

Hazel Dell Mushroom and Toasted Barley Risotto

Serves 2-3 as a side dish

1 cup chopped mushrooms (any variety works, or use plain white)

1/2 cup finely chopped red onion

1 clove garlic, minced

2 Tbl Olive Oil

1 tsp fresh lemon, or balsamic vinegar 

1 cup quick cook barley (toasting optional)

2 cups boiling water, or stock (beef, chicken, or vegetable)

1 cup chopped spinach, arugula, or baby bitter greens

3 Tbl Haystack goat cheese or fresh grated Parmesan 

1 Tbl cream (optional)

Fresh Ground Pepper

Kosher Salt

Heat a 2 quart pot over medium heat, add olive oil and wait 2 minutes. Next add onions and saute for 3 minutes, then add garlic and mushrooms.  Continue to saute mushrooms for another 5 minutes. Add lemon juice and cook for 1 more minute.  

Pour barley and 2 cups of hot water/stock into pot and bring mixture to a boil. Cover pot with a lid, reduce heat and simmer for 10 minutes. Add your greens and stir until thoroughly combined.  The barley will not absorb all the liquid within the 10 minutes, but it will as it sits.

When ready to serve finish the barely risotto with a splash of cream, the cheese, salt and pepper to taste. 

This hearty dish can easily be turned into a  soup by adding 2-3 cups of a nice rich stock.

Enjoy

Chef Deb T