No more asparagus!
Don’t get me wrong. Asparagus is a fine vegetable. Nutritious. Delicious. And that whole, you know, odor when you, uh… pee? Well, that doesn’t even gross me out (though, as a food writer, I’m constantly surprised how many people comment on it).
But after several weeks of having asparagus as a go-to veggie, I have to say, I’m excited to enter pea season.
Did that come out wrong?
What I mean is that I’m excited about early summer pea, greens, scape, and berry season. I’m excited about the variety of foods available.
You can look forward to some of this variety tomorrow at the Wednesday Downtown Farmers’ Market.
Market Coordinator, Jillian Bishop has just emailed me my personal weekly Market report and it looks great! Peas, garlic scapes, greens of many varieties (on the weekend I got my first romaine lettuce), spinach, radishes, green onions… and more!
In the very near future, you can even look forward to new potatoes, baby carrots and beets!
Speaking of beets? Have you ever tried beet greens? Delicious.
But that is for another blog…
The big attraction this week will continue to be strawberries. And McLean’s Berry Farm will be on hand to offer up those a ‘plenty.
Speaking of McLean’s, I’m just putting the finishing touches on my next Peterborough This Week Farm to Table column, all about how McLean’s became the Berry Barons of the ‘borough (no, they don’t call themselves that). Look for the column in the next week or so in the print edition.
And while we are on the topic of strawberries, a bonus strawberry recipe!
This strawberry compote is dead simple, but deadly delicious. It is perfect on ice cream, over a simple flan cake with whipped cream, or drizzled over pancakes and French toast. Heck, you can just slather some on bread if you really want.
A little secret here: I eat it straight from the pot when Krista’s not looking. It’s that good.
Simple Strawberry Compote
1 quart of strawberries
¼ cup of sugar (or to taste)*
1. Wash and hull (remove stems) the berries.
2. Toss with sugar and let rest for 10 minutes.
3. Sauté over medium heat for about 10 minutes – you should have firm chunks with some syrup.
*I use somewhat less sugar, allowing the berries to shine. You may end up with slightly less syrup, however.
You can also add a couple ounces of Grand Marnier for a “grown-up” version of this recipe. Particularly if you are using it for desserts.