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There are oodles of ways to prepare asparagus and they all add a unique flavor to this spring-time vegetable. 

At Sidney & Anthony’s wedding the end of April, we had marinated asparagus which is essentially pickled asparagus with a great tangy flavor.  The slender tips still have a bite, but the vinegar helps to break down some of the fibers.  Marinated asparagus is great as a side dish, or placed on top of a salad with other spring veggies from the market.  To really get the full flavor of the marinated asparagus you’ll want to keep them in the pickling solution for at least 6 hours or overnight. 

Grilled asparagus is also another great favorite.  Use the simple marinade or spice things up a bit more using the same dressing mixture as the marinated asparaugs.  Fire up the grill and wrap the asparagus in a pocket of foil (this will also help steam the asparagus a tad too) or if you like the charred flavor from the grill, use a handy grilling basket so the veggies really absorb the smoky flavor.

Speaking of a charred, smoky flavor – you can also accomplish this on the stove top.  Using a dry skillet, place the asparagus spears in the pan and let them get a little dark on all sides and then add EVOO or a little water to the pan.  They cook quickly so keep an eye on them – or your nose!  As soon as you can smell them – they are al dente!

Add a new twist to your Friday night dinners with the kids.  Instead of making French fries – try asparagus “fries.”  Roast your asparagus spears on a cookie sheet sprinkled with salt and pepper.  Before you are ready to take them out, push all of the asparagus to the center of the cookie sheet and sprinkle with parmesan cheese and melt.  A healthy twist to cheesy fries!

Diane is munchin' on ASPARGUS!!

She likes to roast fresh picked asparagus in the oven with a little olive oil, and some salt & pepper.  

If you aren't planning to eat your asparagus right away, it is recommended to store it in the fridge with a damp paper towel around the trimmed ends.  But once your try our aspargus, you'll want to roast, grill, saute, or bake it as soon as you get home....it's that good!  

Fuji Apples

This week CSA members will enjoy:

Fuji Apples

Appearance:  Red with a yellow background color, slightly lopsided (because of its York parentage) with small russets (textured spots).
Flavor Profile:  Extremely sweet and firm. 
Uses:  Our best storage apple of our sweet varieties.  A favorite apple for eating fresh. 
Who’s Favorite:  Mary Margaret

GoldRush Apples

Appearance:  Yellow apple with orange blush.  Russets (textured spots) decorate the skin. 
Flavor Profile:  Firm, juicy, and tart, some say it has a winey flavor. 
Uses:  Excellent storage apple.  Best eaten fresh, but cooks nicely too.
Who’s Favorite:  Sidney

 

Asian Pear

Half Gallon of Cider

Potatoes

Lettuce

Eggs

Leeks
 

This week CSA members will enjoy....

Appearance:  Vibrant pink skin with white flesh. 

Flavor Profile:  Tart and sweet flavor with a champagne fizz.  Very crisp. 

Uses:  An excellent storage apple.  Enjoy eating Pink Lady fresh out of hand.  When baked, Pink Lady will soften, but will keep its shape. 

Bosc Pears

Bosc pears are sweet and on the crunchy side.  Slice some thin and add them to a ham sandwich for a little crunch.  When you are making a batch of old fashioned oatmeal, add them to the water or milk before bringing to a boil.  They will be soft once the oatmeal is finished cooking.

 

This week CSA members will enjoy:

Fuji Apples

Appearance:  Red with a yellow background color, slightly lopsided (because of its York parentage) with small russets (textured spots).
Flavor Profile:  Extremely sweet and firm. 
Uses:  Our best storage apple of our sweet varieties.  A favorite apple for eating fresh. 
Who’s Favorite:  Mary Margaret

GoldRush Apples

Appearance:  Yellow apple with orange blush.  Russets (textured spots) decorate the skin. 
Flavor Profile:  Firm, juicy, and tart, some say it has a winey flavor. 
Uses:  Excellent storage apple.  Best eaten fresh, but cooks nicely too.
Who’s Favorite:  Sidney

Bosc Pears

I made Mary Margaret's Honey Cake with Caramelized Pears for Easter dinner last year.  When you are caramelizing the pears, keep an eye on the sugar and use a thick bottomed pan or skillet; the fine line between caramelized and burnt will sneak up on you quickly.  The Bosc pears will soften, but still keep their shape and density.  

Applesauce (unsweetened)

I went to a coffee shop with some girl friends a few weeks ago, and tried their baked oatmeal bar.  I was expecting it to be served just cold and on a plate (which I would have been content with).  However, they served it hot with warm milk.  Delish!  So I started thinking that these baked oatmeal bars would be a good fix for a quick breakfast.  So I did some searching, and found a recipe for baked oatmeal (these are actually in muffin tins, not bars) that used applesauce.  

Potatoes

With the warm weather slowly creeping in, we have been trying to enjoy as much soup as possible.  I made a broth based Potato Leek Soup that was very rich and savory.  But I'm not going to share the recipe with you yet until we are able to harvest our leeks (they aren't quite big enough).  Share your favorite winter soup recipe with us!

Sunchokes

A number of CSA members have mentioned that they love cutting the Sunchokes in bitsize pieces and then roasting them.  They are easy to pop in your mouth as a warm snack or appetizer.  There is also a recipe on Epicurious for Fried Sunchoke Chips with Rosemary Salt.  Just incase you are looking for a new way to prepare your Sunchokes.  

Lettuce  

We procure the lettuce from Brendt's Berry Farm & Hydrogreens.  Their farm and greenhouses are located a few miles away in Fairfield, PA.  They grow a variety of lettuce and since the lettuce is harvested so recently, it is amazing how long it will keep in the fridge.  To help keep the lettuce hydrated, wrap a moist papertowel around the roots and keep the container closed and in the fridge.  

This week CSA members will receive:

Appearance:  Yellow skinned apple with a pinkish-red blush and russeted (textured spots).

Flavor Profile:  Mildly tart, juicy, crisp, and very firm. 

Uses:  Good all-purpose apple:  eaten fresh, pies, sauce, baked.  Stores well.

Who’s Favorite:  Dave

Appearance:  Vibrant pink skin with white flesh. 

Flavor Profile:  Tart and sweet flavor with a champagne fizz.  Very crisp. 

Uses:  An excellent storage apple.  Enjoy eating Pink Lady fresh out of hand.  When baked, Pink Lady will soften, but will keep its shape. 

Who’s Favorite:  Anthony

Dried apples are a great just as a snack or can be incorporated into your meals.  Often times we will leave an open bag on the counter at work, and the bag quickly disappears.  Chop the dried apples and add to muffin batter or yogurt.  Seep a few slices in a fruity-flavored tea or hot mulled cider with a cinnamon stick!

The cider is getting pressed today! This batch is made from Jonathan and Braeburn apples, and then a bin of mixed apples (Honeycrisp, Stayman, Pink Lady, Mutsu, etc.) for a touch of sweetness.

We will be including the last of our Red Zeppelin Onions and will be moving on to our Copra onions. 

My husband made an awesome carrot soup and I wanted to share the recipe.  When I asked him where he found the recipe, he pointed to the laptop.  I looked and there were 4 carrot recipes displayed on the screen.  "So which one?" I asked.  "A little from them all" was the response!  So just Google "carrot soup" and you'll probably find one you like, or you can piece one together!  I'm looking foward to making a Ginger, Crasin & Carrot salad this week.  

Crisp heads of lettuce from Brendt's Berry Farm.  They are a neighbor grower in Fairfield, PA (about nine miles away) and they grow hydroponic lettuce.  If you have ever been on Epcot's Living with the Land ride, the Brendt's use similar production technology.