Spring Greens

Green, green- everywhere I look. We are in full bloom here in the Ozarks, the Redbud trees have shown their radiant purple berries for a couple weeks now, and Dogwood trees can be spotted among the forest. When spring rolls around each year, I know that the growing season is just starting to gear-up. Although we won’t see many farmers market favorites like tomatoes, green beans and sweet corn for a couple of months, there are still plenty of choices at the markets that have opened. Spring greens and lettuce are a few of the favorites during this time of year, but be sure to enjoy local meats, cheeses and other value-added products at your local market. My official spring vegetable is asparagus. I can recall the asparagus patches that my grandparents had on their farms. This spring vegetable is best when used in an uncomplicated recipe, to enjoy the full flavor. From boiling to grilling- asparagus is sure to be a favorite around your family’s dinner table. But, be sure and visit a market soon, for asparagus season typically runs from Market through the middle of June. Selection & Storage Tips You want asparagus stalks that are crisp and firm. The heads should be tightly closed and full and be sure that the end of the stalks are moist, not cracking. Key: Asparagus will only last about 4 days, so either plan meals accordingly or blanch and freeze your harvest. If you plan on keeping asparagus in the refrigerator, be sure and wrap the stalks in a damp cloth and place in a plastic bag that is not sealed. Preparation Tip When preparing your asparagus for a meal, be sure and trim off the ends. Some might disagree with me on this, but the easiest way to find where to trim the ends is to snap off the asparagus ends. I do this by holding the spear firmly and bend it until it breaks in a natural place, where the asparagus gets tough. Then I place that spear on a cutting board with the rest of the stalks and cut all spears in the same location. One of my family’s favorite ways to enjoy in the spring asparagus harvest is by grilling. We serve asparagus as a side with many meals and it has become one of my son’s favorite vegetables. I’ve got two recipes to share that can be added to your recipe box that are quick and easy. Grilled Asparagus Olive oil 1 bunch fresh asparagus 3 cloves garlic, chopped Sea salt and pepper, to taste Zest of one lemon Lay out a 12-inch sheet of foil. Lay spears on foil and drizzle olive oil over the spears. Sprinkle garlic, salt and pepper and lemon zest and toss lightly. Wrap foil up loose and lay on grill for about 10 minutes. And for all you mom’s out there, here is a special recipe to get your little ones in on the local foods action. I made all homemade baby food for our little one last summer and came up with some pretty unique recipes that I’m sure your little ones will enjoy this season. Baby’s Asparagus Delight 1 lb. of fresh asparagus, trimmed 1 head of fresh broccoli, cut 1 tsp. olive oil 1 clove of garlic 1/2 tsp. onion powder After washing and trimming the vegetables- stem until tender. Add all ingredients in a processor and puree.

Seven Benefits Of Eating Local Food

1. Unbeatable taste: Why do tomatoes from a farmers’ market taste so much better than most store-bought tomatoes? According to www.foodroutes.org, fruits and vegetables shipped from distant states and countries may spend a week or even two in transit before arriving at the supermarket. In contrast, most farmers’ market tomatoes have been off the vine for less than 24 hours when set out for sale. Local produce also tastes better because most shipped varieties are grown for their ability to withstand industrial harvesting equipment, extended travel and a long shelf life.

2. Better health and nutrition: Buying locally allows consumers to make selections based on the farmer’s use of pesticides, hormones, antibiotics and other additives. Currently, producers do not have to include this information on food labels. In addition, local foods — especially fruits and vegetables — have more nutritional value because they are allowed to ripen on the vine.

3. Greater variety: Local growers offer a tremendous selection.

4. Easier on the environment: Aside from the environmental concerns associated with industrial agriculture and confinement animal feeding operations, an industrial food supply requires transporting food items thousands of miles, which uses up fuel and creates pollution.

5. Support for family farms: The 2002 Census of Agriculture showed a steep drop in the percentage of principal farm operators 35 years old or younger, from 15.9 percent in 1982 to 5.8 percent 20 years later. Eating local helps create the demand necessary to motivate a new generation to enter this risky business.

6. Improved security: According to a 2007 report by Hendrickson and University of Missouri rural sociology professor emeritus William Heffernan, 11 large firms control 83.5 percent of all U.S. beef slaughter, 66 percent of pork packing, 58.5 percent of broiler chicken production and 55 percent of turkey production. The same report shows four large firms control 55 percent of all U.S. flour milling and soybean crushing. If something bad happened at one of this big companies — anything from a safety recall to terrorism — the effect would be severe.

7. Stronger relationships: For many “localvores,” this benefit is the reason they feel passionate about local food systems. They love knowing the stories behind their food, they love connecting to a particular place, and they love interacting with other people who are passionate about food and culture.

Why do you choose to eat local? Tell us why and leave us a comment.