Asparagus, Mushroom, & Caramelized Onion Pizza

Last Friday was pizza party time.  I got up early and went to the Greenmarket.  It was one of the best Friday mornings in a long time.  The farmers market is so peaceful at 8:00 in the morning.  I ended up buying fresh eggs, a small rosemary bush, asparagus, and a variety of mushrooms.  The rest of the day was spent sniffing my rosemary plant sitting on my desk, and daydreaming about making asparagus, mushroom, and caramelized onion pizza.

CSA Week Two

So this Wednesday I got the following from my CSA:

-2 stalks of rhubarb
-2 quarts of strawberries
-sugar snap peas
-3 garlic scapes
-1 bunch of turnips
-lettuce
-1 bunch of basil
-1 bunch of kale

Last night, I made a Spanish tortilla with some asparagus and kale. Here is my possible menu for the rest of the week:

Garlic Scape Pesto
Rhubarb Crumb Bars
Strawberry Yogurt Popsicles
Sugar Snap Peas and Asparagus Pasta
Scrambled Eggs with Asparagus and Mushrooms adapted from this recipe.
Braised Turnips with Poppy Seed Breadcrumbs
Strawberry-Walnut Salad
Stir-Fried Pea Shoots

If you are wondering what scapes are then click here and here.

CSA Week One

Last night I went and picked up my first batch of produce from my CSA. Although, it seemed a little less this year because of the oddly cool weather we have been having, it was still just as exciting. It is cool to see the dirt on the plants and even the roots left on the arugula. Here is what I got this week:

-1 bunch of arugula
-2 leeks
-1 bunch of lettuce
-1 bundle of asparagus
-1 bunch of pea shoots
-dill
-2 quarts of strawberries
-2 stalks of rhubarb
-1/2 dozen eggs

When you get fresh produce, it is important to store it away properly to ensure that it stays fresh for the longest period possible.

For certain vegetables such as lettuce, I like to place in a salad spinner and remove all the dust and dirt and then place in a paper towel-lined air-tight container. That way it is ready whenever I need it.
For herbs like dill I place in a glass of water and place in the fridge.
For the strawberries, if I am not using them right away I place them in the refrigerator on a paper towel-lined plate. Strawberries - especially local ones are very fragile and can easily get crushed in quart containers. Do not wash them until just before using them.
If you haven't seen pea-shoots, this is what they look like - so pretty:
Here is the menu I am planning to do this week:

-Rhubarb Strawberry Pie
-Sesame Pea-Shoot Salad
-Quick Strawberry Jam
-Quick Dill Pickles
-Strawberry Walnut Salad

I made a Spanish tortilla with asparagus, leeks, and potatoes last night. Here is a simple how-to on making a Spanish Tortilla (which is an egg and potato dish). Click here for a version from Everyday Food.

Preheat oven at 375 degrees.
Get a few potatoes and slice thinly. Salt and pepper generously. Heat olive in a non-stick or cast-iron skillet. Place potatoes and cook until tender crisp, about 10-15 minutes. Stir occasionally so the potatoes are rotated from the heat.
In the meantime, slice the rest of whatever you want to put it the skillet. I sliced up the asparagus and leeks. Place in the skillet and stir together and cook until tender.
Take 5-8 eggs (depending on how eggy you like it). Salt and pepper and put a generous dash of hot sauce and whisk together. Place egg mixture in skillet of the potatoes - the eggs should not cover all the potatoes.
Place in oven and cook for about 12-15 minutes until eggs have set and top becomes golden. Slice and serve with hot sauce on top.

Sugar Snap Pea and Asparagus Pasta

The Green Market always has wonderful produce, but finally some of my favorites are making their way back. At the market you can find mounds of sugar snap peas, asparagus, radishes, rhubarb, strawberries, tomatoes, and cucumbers - just to name a few. I love sugar snap peas. Their sweet flavor and fresh crunch make them wonderful raw, but they are also great along side asparagus. I found this pasta recipe on epicurious.com, but I have never strictly followed it. I simply use whatever amount of peas or asparagus I have on hand, and I am more than willing to grate more cheese than it calls for :) This a nice light pasta and comes together quickly with little effort.

I Heart Asparagus

After months of anticipation, the Green Market finally has asparagus! I love asparagus. It has a grassy fresh taste that is delicious steamed, grilled, or sauted. It is high in antioxidants such as vitamins A and C and is also high in fiber and potassium.

Asparagus is a member of the Lily family and grows in sandy soil. The shoots have to be picked daily (depending on the amount of sunlight is can be less often), otherwise the asparagus will grow into a bushy plant if left unattended.

Look for asparagus with firm stalks and tightly closed tips. The thicker the stalks, the older the asparagus plant is. Wrap the stem ends with a moist paper towel and then wrap loosely in plastic and refrigerate for up to 3 days for best quality. You can also stand the stalks up in about 2 inches of water in the refrigerator.
A few weeks ago I went to the Food For Thought Film Festival and saw the documentary Asparagus! Stalking The American Life. It tells the story of Ocean County, Michigan's struggle to keep their asparagus industry afloat as the US government creates a Free Trade agreement with Peru in order to reduce drug production. Click here to watch the preview. It is a heartbreaking story, but the quirky community makes it fun to watch at the same time. To visit the movie's website click here.

Last night I made scrambled eggs with asparagus, ramps, and Shiitake mushrooms. It was simple and delicious. It was just a bit of chopping :) I based it off a Gourmet Magazine recipe that called for Morel mushrooms. I couldn't find Morels at the Green Market, so I opted for Shiitake. You can find dried Morels at most grocery stores, which would be a good alternative. Click here for the original Scrambled Eggs with Ramps, Morels, and Asparagus recipe.
For information about asparagus click here.

For more asparagus recipes click here.