Collaborating with the Small Bites blog at the Journal News I've recently morphed my own blog to be Farmers Market focused. Farmers Markets are, in two words: simply wonderful. The farmers are so passionate about what they do and what they produce. In my mind there is just nothing better than looking at a table full of vegetables and being inspired to create something. It could be as simple as a fresh crunchy salad with mixed greens, shaved radishes and a zippy vinaigrette; or as intricate as a stir fry using three or four vegetables, a protein (also found at markets) and a sauce. However you approach it though, you find super fresh and lovingly created items.
By the way, did you know that we have a few Markets very close to Port Chester? One is pretty much in our backyard in Rye Brook, at the Posillipo Center. You can also find them in Chappaqua, Mamaroneck and Purchase (only in the summertime). Every now and then I can be found doing demos, and this week as a matter of fact, I'll be in Chappaqua.
Enough of that, lets talk about Asparagus! Asparagus can be found year round, but in Spring it’s at its peak. You want to look for beautiful long stems that are grassy-green in color with tight purple tinged tips. You can also find asparagus in a white variety, which we will talk about in another post.
Asparagus is so good and so good for you too. Filled with great nutrients like folic acid, potassium and B6; it’s low in sodium and has no fat or cholesterol. Aside from all that goodness, it can be prepared in hundreds of different ways: grilled, steamed, sautéed; and in soups, stews and even crudité platters.
If you were not planning to cook them right away, the best way to keep these beauties fresh from the market would be to trim about a half-inch from the bottom and set them upright in a shallow bowl or pan of water. They will keep in the ‘fridge for about 3 to 4 days.
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