Local food is so good, it makes you want to use every bit of it. Here’s a way to make a lot of a little. We had a few left-over carrots and used this fun idea from Sherri Brooks Vinton’s new book, Eat It Up! Pickle Juice Fridge Pickles You’ve finished the jar of pickles and are now left with a jar […]
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This week, with luck, we’ll have asparagus at the market. There tend to be two camps when it comes to prepping asparagus. Snappers and Peelers. Bend asparagus and it will break where it’s tender, say the Snappers. Peel the stems and you’ll gain an extra inch or more of delicious asparagus, say the Peelers. We’re going with the Peelers in this recipe. Either way – […]
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Roasting has become a favorite way to cook asparagus. (Lining the baking tray with parchment makes for quick clean-up.) Roasted asparagus is delicious just as it comes, but here’s a way to dress it up. Rich enough to make a meal for 2 or a hearty appetizer for at least 4 people. Roasted asparagus, hazelnut butter, Parmesan shavings 1 bunch […]
Read moreWhat to eat now: Asparagus is in its prime. How can you resist? Eat local asparagus while you can–see recipe below. What to drink now: Market Cocktails are returning to Osteria La Civetta on Thursday evenings. Cin cin! Asparagus with Brown Butter 1 lb. thin spears of asparagus, washed, trimmed 2 Tbs. neutral oil 4 Tbs.unsalted butter Sea-salt, or use […]
Read moreWhat to eat now: Asparagus is in its prime. How can you resist? Eat local asparagus while you can–see recipe below. What to drink now: Market Cocktails are returning to Osteria La Civetta on Thursday evenings. Cin cin! Asparagus with Brown Butter 1 lb. thin spears of asparagus, washed, trimmed 2 Tbs. neutral oil 4 Tbs.unsalted butter Sea-salt, or use […]
Read moreThe 2012 growing season got off to a quick start with unseasonably warm weather in early spring. This week, while it lasts, we’re taking advantage of local asparagus . Roast Asparagus with a lemony cream 1 lb. asparagus 1 scant Tbs olive oil 2 ½ tsp. strained fresh lemon juice lemon parings from ½ a lemon salt and white pepper […]
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