Tuesday, May 27, 2008


Asparagus is one of my favorite vegetables. I love its sweet, earthy flavor and crunchy texture. And I love how easy it is to prepare. I used to trim the stems using a knife but learned from someone (probably my friend Marge in Portland, Oregon) that asparagus should be "trimmed" by breaking off the ends. If you hold a stalk of asparagus near the middle with your left hand and near the end with your right and gently bend it, the stalk will break at its most tender point. When asparagus is in season, I buy several pounds every week from Sue Threadgould at the Saturday farmers' market. I always buy asparagus from Threadgould Gardens because I know they don't use any sprays on their vegetables. Even though it should be eaten within a couple of days, I have found that if I store asparagus in the refrigerator upright in water and covered with a plastic bag, I can get a couple of extra days out of them. I usually eat it raw, broiled, or steamed but tonight, I made an asparagus risotto and shared it with my friend Wynne. The risotto was lovely and tasted like spring. Veggie soft tacos are on the menu tomorrow but with asparagus in season for such a short time, I can't resist sending asparagus in Caroline's lunch. I am going to use the dinner leftovers to make asparagus risotto cakes in lieu of the veggie soft tacos.

Caroline's Lunchbox Menu, May 28: Breakfast - rhubarb muffin (Threadgould Gardens), Lunch - asparagus risotto cakes, hard boiled egg (Flying Goat Farm), carrots (Owosso Organics), 100% whole grain bread; Snacks - blueberries (frozen, Walton Orchards), whole wheat graham crackers

Childcare Center Menu, May 28: Breakfast - strawberries, wheat croissants; Lunch - veggie soft tacos, refried beans, lettuce, cheese, honeydew; Snacks - grapes, French fries

1 comment:

Chris said...

Grilled...love it grilled and then tossed into a risotto, or a pasta, or layered with shallots and fresh tomatoes and some local brie on a piece of bruschetta.

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