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.