Friday, September 22, 2017

Enjoying High Summer to Harvest and Beyond Pt I

                           “Enjoying High Summer to Harvest and Beyond” Pt. I


Our Larder - as of 9/10/17

Hello Everyone! I hope that for you, like me, this is quite an exciting time of year - sort of the “5th season”, if you will.  As i have attempted to convey through my Facebook page, for our urban homestead, it is a time of serious "busyness".  In just a few weeks, we attempt to save for ourselves everything wonderful about the growing season. I can happily say that we have accomplished that for another year.  Our larder shelves are filled to the brim.  Our freezer is loaded with berries, and our own greens, beans, okra and other treats. And we have peppers and pickles galore. We will be doing a bit more canning soon (more stocks, chicken pot pie ingredients, etc.), but these are not dependent on the seasonal availability of the ingredients. As we have been preserving, so have we been cooking.  We've been testing recipes, putting together batches of old favorites, and learning new techniques and treats.  In this and the next few Blog entries, I will be sharing what we have been learning, what new products, books, and other fun stuff we've found out about, and what we are planning for the coming Fall and Winter months  that will enrich us and feed, not only our stomachs, but also our souls. 

So, let’s start with a recipe that many of you have requested.  A timely note:  If you are going to make some of this, get out this weekend and get the fresh ingredients at your Farmers Markets.

Recipe:  Nonna Sauce
As I have said on my Facebook page, this recipe is very easy.  We make a big batch to can it, but here I offer a recipe that would serve 4 - 6 people.  The technique is also open to modification of the ingredients - you can leave garlic out, you can add dry red pepper flakes, you can leave the onion out. In other words once you make it and get a feel for how it comes together, feel free to experiment! The slow cooking together of great tomatoes and great eggplant produces an unbelievable flavor.

Ingredients 
Extra virgin olive oil
2 garlic cloves, chopped
1 medium red onion, chopped
Salt and freshly ground black pepper
1 large or 2 medium eggplants (avoid the huge eggplants in the chain stores)
18 - 20 plum tomatoes, peeled and left whole
OR
1 32 oz can of really good whole plum tomatoes

Technique
Make a marinara sauce (if you have a favorite recipe for marinara, use it.)

Swirl EVOO in a hot large pot (use one that is heavy and will hold heat - it's a long cooking processt)
Add garlic, onion, and some salt
Stir until the garlic and onions soften
Add the tomatoes - if you are using fresh and you have peeled them they will have produced juices, add that juice; if you are using canned, add the juices from the can.  
noteliquid is important to breaking down whole tomatoes.  I suggest filling the can with filtered water and then swirl out all of the remaining tomato and add that liquid.  If you have “tomato water”  in the house, use that.  If not, add filtered water.
Bring the tomatoes to a boil on medium high heat, stir, reduce the heat to a simmer, place a lid on the pot halfway and let the mixture cook for about 1 hour or so - it depends on the amount of tomatoes that you are using but you want to see the tomatoes breaking down.  You can help that process along after they have cooked for awhile by cutting the tomatoes with kitchen shears.  At the very least you should be using a heavy spoon (i prefer wood) to keep pressing and chopping the tomatoes as you stir.  
When the sauce is the consistency that you like, lower the heat and prepare the eggplants.
Cut off the stem end, cut the eggplant in half, and again in quarters and chop it into cubes.  Do not peel the eggplant!  There is so much flavor and other good stuff in that eggplant skin
Add the chopped eggplant to the sauce, add a bit more salt and stir.
Bring to a boil, stir, lower the heat, return to a simmer and cook, uncovered until the eggplant is barely visible in the sauce (you will see a bit of skin here and there).

Noona Sauce Almost Ready
At this point, you can decide if you want a somewhat chunky sauce or a very smooth one.  I go with the latter, so I use an immersion blender until I have a smooth sauce.
After using the immersion blender, if you do,  is the time to add fresh or dry herbs and red pepper flakes, if you wish.  For our canned Nonna, we add fresh basil - a good deal.  This sauce really benefits from Basil, if you like it.
Pour the sauce onto your favorite pasts, grate some cheese over (i prefer Pecorino Romano for this) and enjoy!
note:  You can accompany this with Meatballs, or Hot Italian Sausages, or whatever you prefer but it is also so rich and delicious by itself, it is not necessary.


In our area fresh Figs are in right now!   This simple recipe makes a wonderful appetizer for your Nonna Sauce dinner. 

RecipeFig and Cheese Flat Bread
This is again, a very versatile and easy appetizer.  Flatbread is easily available.  If you can get them from an ethnic maker in a market, do it, but you can find it in supermarkets. A heavy Pita bread also works for this recipe.

Ingredients
Extra Virgin Olive Oil - about 2 tablespoons
Flatbreads or Pita Breads
Salt and Black Pepper
Crumbled Blue Cheese (substituting mild soft goat cheese, fresh mozzarella, fresh ricotta are also all  delicious too)
Fresh Figs - sliced in half or quarters if large
A handful of fresh Arugula, chopped (optional - Chives or Parsley would work nicely too)

Technique
Heat the oven to 375 degrees
Brush the flatbread with the olive oil, lightly salt it
Place the bread into the oven and warm it up for about 7 minutes or so
Remove the bread, brush it again with olive oil and sprinkle the crumbled cheese over all of it.
Add the chopped arugula over all
Lay the slices of figs over all.
Sprinkle freshly black pepper over all.
Return to the oven, bake for 12 - 15 minutes, until the bread is darkening around the edges and the cheese is melted.
Remove from the oven and rest for 5 minutes.
Slice and enjoy!

Fig and Cheese Flat Bread


For this first edition of "High Summer to Harvest" Pt.I, let’s finish up the recipe section with a delicious, old time Southern recipe which we are still astounded that we did not know.  We do know now, and we will be making it a great deal!

RecipeSouthern Tomato Gravy
This is wildly delicious!  And again, easy to make and so versatile.  It is heavenly on hot buttered biscuits, potatoes, over cooked macaroni (our “chopped meat and macaroni” dish recently posted), meatloaf, grits, and also with eggs, among so many other possiblities.
Ingredients
2 large tomatoes, cored and chopped (i’m sure we’ll be using some of our canned whole tomatoes over the winter to make this, but if you have big tomatoes left or you see them at the farmers markets, they are perfect.  You can also peel them if you like).
1 cup of unsalted chicken stock (preferably home made)
1/4 cup bacon drippings or butter or a mixture of the two or if you have really good lard, use that (makes it very original); I used the mangalitsa lard that we keep on hand.
1/4 cup all purpose flour
1/2 to 1 cup of milk, or cream or more stock. I used milk, about 3/4's cup.
2 tablespoons of tomato paste (optional)
Salt and Pepper to taste
Fresh parsley chopped (optional)
Technique
Put the chopped tomatoes in a sauce pan with the chicken stock, place over medium high heat and bring to a boil.  Reduce heat to low and continue to heat as you make a roux.
Put the fat you are using in a medium saucepan and put it over medium low heat.
When the fat melts (and in the case of butter, when the foaming stops), add the flour.
Whisk constantly until the roux is light brown (peanut butter color).
Stir the roux into the tomatoes and stock. Get it all in.
Return to the heat and stir in the cream, milk or stock
Whisk in tomato paste if you are using and season with salt and pepper
Cook over medium heat, stirring, until hot and bubbling. it should thicken up a bit as the roux does its job.
Add chopped parsley at service
Enjoy


Southern Tomato Gravy


                                                         End of Summer/Harvest Tasks  

if you set up certain things to happen once a year, at a certain time, it is easier to get them done.  Or at least it is for me!  This is that time of the year when I focus on the pantries.
The Pantry:  It is definitely time to clear out and renew.  Keep no spices for over a year  The same holds true for Baking powder and soda. Put the old baking powder in an open container in your ‘fridge to help control food odors. Take stock of what spices and supplies that you used and what are still sitting relatively unused. Going forward, this will help you with volume decisions. 
Check your implements - spoons, knives, etc.  What are you using? What do you hardly ever use? Do you need it? I do have a large collection of hand made wooden spoons and utensils - too many -  but i love them and I do use them although I tend to be very discriminating with them, but with other utensils I try to be a stricter judge!  
Wood Surfaces - This is also a good time to “salt” your wooden cheeseboards, island tops (if wood) and cutting boards..  Lastly, think about applying some bees wax to your wooden utensils, they will appreciate it, and will last forever.

EAT REAL FOOD

Next Up:  Garden talk.  More recipes. Book reviews.  Bringing folks to your table.



Thursday, July 27, 2017

Easy Local Summer Recipes! Part One

Blog:  Easy, Local Summer Recipes!

The Summer is flying by, isn’t it?  Unlike lots of folks, summer is a really busy time at our urban homestead.  Maintaining the gardens, canning, freezing, pickling and developing recipes using the incredible local bounty of our region keeps things hopping. And we are adjusting to the loss of our oldest fur kid, Stricia, and the arrival of our newest fur kid, Tiki.  Tiki is teaching us how to do the very best for a cat living with diabetes - including managing his diet.  Lots of challenges, expected and unexpected, have filled our days.  With all of that, we definitely wouldn’t want anything to be any different. Evenings splashing in our plunge pool;  Icy cocktails to end long days;  and lots of wonderful dishes to make and recipes to adapt and invent make for a wonderful summer season here at Il Moya.  

We have adapted and come up with some wonderful summer meals over the past weeks.  And, of course, these dishes incorporate our local, seasonal bounty.  How could they not?  I hope that you try some of these recipes.  It is still going to be seriously hot for awhile and eating “light in the heat; heavy in the cold” continues to be the way to go.  

Corn on the Cob Prep (Technique)

Respect that fabulous, fresh local corn that we are so lucky to have available to us!  These wonderful treats do not have to be boiled in a big pot for 10, 15 or more minutes!  They need just a short swim in salted boiling water to reach perfection.  
Clean the Corn:  Shuck the corn (Right before use. Please do not buy shucked corn!). Use a mushroom brush to get rid of any remaining “silk”.  
Cook the Corn:  Put the cleaned corn cobs in a large, sturdy stainless steel bowl.  Sprinkle some kosher salt over the corn and pour over - enough to cover - some boiling water (I use our electric kettle).  Put a towel or a lid over the bowl and set a timer for about 3 minutes - no more than 5 minutes.  
Eat the Corn:  Drain, butter and serve.  The corn will be perfectly done and perfectly delicious. 

Be Kind to Fabulous Corn

Crudo (Technique)

We are also blessed to have wonderful fish and seafood available to us.  In my opinion, when the weather is hot and you are looking for both a flavor bang and something cold, Crudo is the way to go. Think “Italian Sushi”.  Here I used fluke.  A white fleshed mild fish caught right off the Jersey shore.  Very fresh is the key, of course.
Preparation:  Slice the fluke very thinly.  Lay the slices out on a shallow plate and sprinkle slices with fresh lemon juice, a sprinkling of good extra virgin olive oil, and a scattering of sea salt.  Here, I topped the crudo with some thin slices of a smokey pepper from our garden - jalapeno peppers work very well too.  Serve with pita chips or by itself.  Crudo is wonderful with a cocktail or as an appetizer.  The type of fish or seafood you use is up to your imagination and what is at its peak of freshness,


Fluke Crudo
Summer Greens Lasagna (Recipe)

If you are like us and are growing greens like Swiss Chard, Mustard, Collards or any of the Kales, or if you just find that you can’t resist buying them at your local farmers markets, this recipe is for you.  It is so satisfying, delicious and not that difficult to put together.  The treatment of the mixed greens is what makes the dish - how could it not?  This recipe is enough for two with left overs.  If you just double the ingredients and use a larger baking dish, you have lasagna for a party!

Ingredients
One pound of mixed greens, roughly chopped - hold stems aside and chop them
1/2 medium onion, minced
2 small garlic cloves, minced
Extra virgin olive oil
Salt and freshly ground pepper
1 1/2 cups of heavy cream
2/3 cup creme fraiche (can substitute sour cream) - separate into 1/3 and 1/3
1/2 pound of fresh ricotta 
1 cup freshly grated parmesan cheese
Fresh Lasagna Sheets (see note *)

Technique
Preheat the oven to 400 degrees
Heat the olive oil over medium heat until you see a shimmer on the oil surface
Add the onions and garlic and the chopped stems -  season with salt and pepper 
Cook until the onions, garlic and stems are soft, about 5 minutes - avoid browning
Add the heavy cream to the onions, garlic, and stems and stir

Add a handful of chopped greens, stir and wilt the greens
Keep adding handfuls of chopped greens and let them wilt until all of the greens are in the cream mixture
Cook the mixture for about 10 minutes more
Season with additional salt and pepper to taste and remove from heat

Spread  1/3 cup of the creme fraiche evenly over the bottom of a 9 x 9 baking dish
Cover with a layer of 4 lasagna noodles - they can overlap a bit
With a slotted spoon, scoop a third of the greens mixture out of the cream and spread it over the lasagna noodles
Cover the greens with about 1/4 of the ricotta and a 1/4 of the grated parmesan - your amounts may vary a bit.  The idea is to get a nice but not too heavy coating of the cheeses over the greens.
Repeat with two more layers, ending with a layer of noodles on top.
Spoon the cream mixture over the lasagna - the cream is the liquid that will cook your fresh lasagna noodles and make this dish so luscious
Mix together the remaining parmesan and creme fraiche and spread it over the top
Cover the lasagna with foil and bake until bubbling and starting to brown. About 45 minutes.
Remove the foil and bake until the top is completely browned and the sauce is bubbling.  About 10 additional minutes.
Let cool for at least 10 minutes before serving.  Enjoy!

*Note:  This recipe uses fresh lasagna sheets that are not cooked ahead of time.  They will cook in the liquid of the dish.  I do not recommend “no cook”, boxed lasagna noodles. 


First Addition of Chopped Greens



Creme Fraiche or Sour Cream Spread on Baking Dish


Ready for the Oven




Out of the Oven and Ready to Serv


Next Time:  Stuffed Squash Blossoms, Mixed Berry Tart, Whipped Sweet Ricotta, Another Crudo, and Ideas for Eggplant




                                                                          EAT REAL FOOD!









































Monday, June 19, 2017

Food Activism in Challenging Times





It’s time for some seriousness, Friends,  before my next round of wonderful Summer recipes & techniques hit these pages again.

In this current frightening political climate, which seeks to have monolithic corporations run unregulated, our food supply and what is available to us is at greater risk than ever. We need to realize that actions for change are necessary. 

We can all play a part. You can make a difference by taking one step or a lot of steps.  But we all have to start somewhere.

The following are a few suggestions from my own experiences and learning over the past ten plus years of researching, cooking, growing, buying and writing about food and our practices and systems around food. 

1. Read. Stay informed - understand what terms like, organic, free range, grass fed, hormone & antibiotic free and pasture raised really mean. For example, "grass fed" is fine as long as cattle are not "finished" with grain (to make them fatter). Feeding grain makes the animal sick requiring the use of antibiotics. 100% grass fed is the standard you want.

2. Read the writings of Michael Pollan, Marion Nestle & others and watch the documentaries on food in America and eating, such as "Forks Over Knives" and "Cook", and many more. Netflix has a ton of them.  They make for good rainy day viewing and you learn something.

3. Understand the Slow Food Movement - its origins and work around the world. There were very legitimate reasons why Italy blocked McDonalds and formed a movement - which became world wide - to protect local, seasonal Real Food.

4. Learn about the symbiotic relationship among factory agriculture & the pharmaceutical companies. It is becoming clearer every day that processed, sugar laden, inhumanely raised, drug filled factory "food" is making America sick.  A "sick" population benefits big pharmaceutical companies. Millions of Americans are taking multiple medications daily that they might not need if their diet consisted of Real Food.  Others -  adults and children alike - have reactions and sometimes full blown allergies to common, every day foods for the most part because those "foods" are loaded with unnatural additives.  And realize too that much supermarket "produce" is grown using massive amounts of dangerous fertilizers and weed killers developed by Monsanto and other pharmaceutically connected corporations.

5. There's one rule that could change your life and the lives of those around you if you get them to join with you.  The rule:  Don't buy things to eat from supermarkets or chain restaurants. Supermarkets are for paper products, kitty litter, batteries and cleaning products. Chain restaurants have no useful reason to exist.

6. Shop at Farmers Markets and local Fresh Food Outlets for food. Eat local, seasonal, humanely raised food as much as possible. I certainly know that sometimes we must step outside the "Local" label.  That's OK.   But pick your spots. Go ahead and buy Italian Olive Oil. Order that fabulous Carolina Gold Rice or those Hatch Chilies. Just  do not buy Asparagus or Strawberries in a supermarket in February.

7. Grow some of your own food - even just some herbs if that's all you can do. If you can grow more, do it. The benefits are astounding on so many levels.  I truly believe it is something we all should know how to do.

8. Most importantly COOK! Cook Real Food. Cook and sit down at the table with others. Eat, talk, relax. We are one of the few cultures on earth to almost totally abandon this social practice - to our great detriment!

9. Take your lunch from home.  Use your food.  Plan menus and make shopping lists - before you go to the markets.  Take left overs for lunch.  You'd be amazed at how much money you save and how much better your lunches will be as you get used to this practice.

10. Avoid food waste. Learn to preserve food at whatever level you can. Make your own soup stocks. Freeze some seasonal food. Learn how to Pickle & Can. It's a wonderful way to have something delicious when it is out of season. Strawberries in December from your freezer, for example. Or delicious, old fashioned "barrel pickles" in your refrigerator. Compost food scraps yourself or find a local company (of which there are many) to do a weekly pick up of your compost materials.

11. Support small independent & family owned farms & producers in every way that you can. We need them! If you eat Real Food, remember, "No Farms. No Food".

12. Support Food Banks, School Breakfast & Lunch programs, and Food Trusts that focus on fresh food deserts. Do whatever you can to fight hunger in America, and to help get nutritious food to low income citizens.

13. Become familiar with regulations designed to suppress small farms & farmers markets. They are a huge threat to the factories and I suspect that we will see so called "regulations" increasing for real farms and decreasing for the factories.

14. If you are going to eat meat & poultry know how it was raised and where. Also know how it was harvested. It did not live its life in a styrofoam blister wrapped package!  Use meat and poultry as an ingredient - not a main course, as much as you can.  

15. The unhealthy food system that has been built in the US depends mightily upon an uninformed consumer. The belief in "the industry" is that all Americans care about is convenience & price. For example, ask yourself why the "steak dinner" at a chain restaurant is so cheap. Because the products used are that bad! That's why. That's it.

16. Share what you know and what you learn. Teach and support others to cook Real Food. Support legislation that will bring healthy eating back to America; this will serve to diminish "treatment" of disease and enhance health through good diets and thus,  "prevention".

Please join me in the effort to help people understand that they can cook and eat Real Food and live better, healthier, more enjoyable lives. Real Food is not a fad. It IS how we used to eat. It IS how many countries in the world still eat. The challenges are real. The time is now.








@The Philly Foodist copyright 2017





Monday, May 1, 2017

What I'm Growing & Some Delicious Ideas with Spring Arrivals

Happy Spring!

Learning a  new gardening technique
What a glorious time of year for growers, gardeners, cooks and folks who just love real food!  I mentioned awhile back that I was going to be experimenting with some of our planting beds using the Square Foot Gardening Method.  Over the winter months I did a good deal of reading on the subject and decided it was just what I was looking for by way of producing enough vegetables, berries and herbs for two people. And it seemed to be what I was looking for in terms of making the absolutely best use of the growing space I had. I highly recommend the 2nd edition of the book, “All New Square Foot Gardening” by Mel Bartholomew.  A few weeks ago, we measured out the growing areas, divided them, used the special “blend” of soil and compost he recommends (which is available already blended by the way), and planted just a few seeds and placed just a few seedlings.  We also added lettuces and spinaches. As of this writing, the bed is completely planted (see photos).   A major concept of Square Foot Gardening is avoiding “thinning” seedlings, when just a few seeds will most likely all take.  Check out Bartholomew’s thinking and techniques.  I will keep reporting here on our progress. So far, the early greens and radishes are growing like crazy.


Our Largest "Square Foot Gardening" Bed
This year’s garden:  i have long been an overachiever at the start of each growing season.  This year I promised myself that I would reign in my, “let’s try this, let’s try that” and the “well, we have to plant this” inclinations of past years. We discussed what we really love to be able to pull out of our garden and use, and what was regularly available at reasonable prices to us from our wonderful Farmers Markets.  For example, I rarely put in more than two or three tomato plants of different varieties.  I have access to fabulous Jersey tomatoes and lots of Heirloom tomatoes and frankly,  they do take up a good deal of space in my garden. for tomatoes I will support our local farmers.  Same thing with asparagus and cucumbers.  And I gave up on zucchini a few years ago.  I have confessed here in the past that, for the life of me, I just can’t grow zucchini.  As someone who thinks they are pretty accomplished in growing, I’d rather not talk about it anymore. I can, however, smile about it now.
So, here’s what made the cut at the Il Moya Homestead Garden this year.  I offer it up to get you thinking if you are struggling with how to use your space to get the most enjoyment out of it - especially if you are an urban gardener and your growing space is not big.

Herbs - Don’t discount planting a good deal of herbs that you enjoy and will use.  They are expensive to buy and, along with cooking with fresh herbs, many of them either freeze or dry well.  You can also flavor oils and vinegars with herbs. 
We have our usual line up this year:  Italian Parsley, Sweet Marjoram, Common Thyme, Greek Oregano, Italian Oregano, Rosemary, Sage, French Sorrel, Culantro (stronger and easier to grow than Cilantro), Chives, a small patch of Garlic, Genovese Basil, and Pesto Basil.  - 
Vegetables - We have put in:  Potatoes, Okra, Haricot Vert Beans, Bush Beans, Radishes (lots right now), Tomatoes (just two plants), Eggplant (3 different types), and nine types of peppers, plus a pot of “ornamental” peppers that overwintered in our kitchen window.  From sweet to hot and in between, we love peppers and they are so versatile. Peppers offer a good yield too. 
Greens - We particularly love four different kinds of Lettuces (heirloom romaine, bibb, black seeded simpson and mixed leaf), along with:  Tatsoi, Spinach, Black Kale (Lacinato), Mustard, Arugula, Mint, Raspberry Dressing, Collard Greens and Swiss Chard.


Some of our Baby Herb Pants
Butterhead Lettuce

Potato Beds
Fruit - We have three pots of Ever Bearing Strawberries and a couple of Blueberry bushes; these return each year. We also have a two year old Dwarf Meyer Lemon Tree.  We always put pots of Marigolds around and in recent years some boxes of “pollinators” - bee and butterfly attractors - they work!  I urge you to plant attractors.

My best advice to you is to remember to make what you are doing and planting work for you.  Some shortcuts and modifications are fine.  For example, a number of things we grow are Heirlooms, but not all are.  Much of what we grow we start from seed, but we also buy starter plants.  Go easy on yourself.  If you are a beginning food grower, it will probably take a few seasons to have your firm plan in place.  
Lastly, consider your schedule and your time commitment.  Don’t plant a  big beautiful garden that you can’t water, weed, control pests, and tend DAILY, preferably at least once in the morning.  During the very hot weather, you will probably need to water twice.  Remember, Gardens are living things in which you have made a considerable investment. I have seen way too many thriving gardens that have been deserted for vacations.  Hiring out long term garden maintenance is sort of a sad thing to do, as well. In the current epidemic in America of people feeling that they have to constantly reinforce how they have "no time" for anything, committing to a garden maybe just the anecdote.  The many and most wonderful benefits of gardening include spending time and effort watching things that you have planted grow and produce real food.  The other benefits are hard physical  work, meditative down time, and stress reduction.

Delicious Spring Treats
At this time of year, there are wonderful things available at the Markets.  Nothing announces "Spring" like Fiddlehead Ferns, Ramps, Morel Mushrooms, and of course, Asparagus.  Baby Greens also start to appear, along with Green Garlic, Chives, Radishes and New Potatoes.  What a time!  All of these delicious foods are extremely versatile.  

Here are just a few ideas:
Fiddleheads and Ramps are delicious pickled.  Flavored butters can also be made with both, then slice the butter into rounds and freeze.  Great for grilled meat, vegetables poultry and fish.
Ramps are also wonderful seared in a pan with fried eggs.
Morel Mushrooms make for a fabulous Risotto.  They are also amazing fried - what an appetizer!  Cream of Morel soup is over the top delicious.  Sautéed in butter with some fresh thyme and spooned over good toast is a lunch you will crave over and over.
Asparagus - in our home this is THE early season winner!  Local asparagus is packed with flavor and should be used as close to harvesting as possible.  Along with a quick steam, with butter, salt & pepper and fresh lemon juice, we also like to oven roast it or to cook it quickly over hardwood coals.  Cream of Asparagus soup, sprinkled with the asparagus tops and a little bit of crumbled bacon, is a Spring dish that you will become addicted to believe me.  Also, a puree of asparagus, topped with seared scallops is an easy, and oh so delicious dish.  Like with a number of other seasonal things, we like to quick steam asparagus (very quick), let them cool, and pack them up in freezer bags for the winter.  And do not forget great Radishes, sliced, with softened butter on slices of baguette and sprinkled with Sea salt.  THE Spring appetizer!  Get yourself to the Markets and grab these early season - and quickly gone - treats!

Support your Farmers’ Markets!  Many are opening for the season soon. 

Remember to Eat Real Food!