Farmers’ Market
Farmers Market Newsletter for Thursday, June 10 and Saturday, June 12, 2010.
Be sure to come to the market early to get the best selection of local foods! The Market is open from 7am to 1pm on both Thursday and Saturday. Be sure to stop by the FIG Children’s Tent on Saturday from 9am to 11am to make a Father’s Day Gift with the La Leche League. Happy Shopping!
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Food Spotlight: Asparagus
Asparagus is a perennial member of the lily family. Asparagus spears, the edible portion of the plant, are actually shoots from an underground crown. This crown generally takes up to three years to develop. The harvest season typically runs from April through May, but can go through July in the Midwest. The three varieties most common are green purple and white. White asparagus, while more tender and delicate in flavor, is simply the green variety grown under cover, inhibiting the development of chlorophyll.
This delectable veggie is best used within a few days of harvesting, but can be stored much like cut flowers – with ends in water or a damp cloth and stored in the refrigerator. The woody bases of the spears should be cut or snapped off before eating.
Not only is this vegetable a springtime delicacy, but it is extremely beneficial as well. It promotes healthy bacteria in the digestive system and is an excellent source of folic acid and vitamins K, C and A. It is low in calories and sodium, and contains no fat or cholesterol.
Spring Pasta Toss
Ingredients:
-12 oz penne pasta
-1 lb asparagus, cut into 1 inch pieces
-2 c fresh shelled peas
-3 green onions, thinly sliced
-2 cloves garlic, minced
-1/3 c heavy cream
-4 T extra virgin olive oil, divided
-1/2 c grated parmesan cheese
-3 T lemon juice
-1/4 c chopped fresh parsley, divided
-1/4 c chopped fresh basil, divided
-3 oz cooked bacon, crumbled (optional)
Cook pasta according to package directions, reserving ½ cup of cooking liquid. Put 1 tablespoon of oil in large skillet on medium heat. Add asparagus and sauté for 3 minutes. Add peas, garlic and onions. Sauté until vegetables are tender (about 2 minutes).
Add vegetable mixture, ¼ cup pasta liquid, cream, remaining oil, cheese, lemon juice, half of parsley and half of basil to pasta. Toss, adding more pasta liquid as needed. Season with salt and pepper. Sprinkle with remaining herbs and bacon if desired. Serves 4.
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