Fresh asparagus from Ka Vang Thao
Spring At Last
Even a cool market morning, like we had last Saturday, cannot halt the progress of spring. A stroll up the aisle last weekend well proved that, it indeed is spring season, in all its glory.
One sign was the arrival of the first morels (pictured) of the season from Happy Valley Farm. They didn't last too long into the morning, but we were happy to see them and look forward to more coming in.
Asparagus made its return this last week as well, another great sign that spring is moving right along. We saw more rhubarb in as well, accompanied by the first spring onions of the season from vendors like Yang Family Produce and Ka Vang Thao.
With the weather finally giving us some consistency, a lot of folks have been eager to get out into their gardens and get to planting! Check out the great selection of vegetable and flower starts from our many plant vendors, like Blue Moon Community Farm, Kopke's Greenhouse & West Star Organics. For those looking for some native plants, County Line Plants & Produce has several good options to pick from.
Our favorite Master Gardeners will be on hand this Saturday to answer your garden questions and we've got more gardening fun headed your way for Memorial Day weekend with the return of our Gear Up for the Garden event. We'll have some fun and free gardening activities for kids, informational handouts to take home and a seed swap to look through.
Summer will be here before you know, so enjoy the flavors and fun of springtime, while it lasts!
See you at the market!
Nothing beats fresh loaves from Madison Sourdough Company
Please note not all vendors present every week. Please check newsletter for anticipated absences.
We're all in for asparagus this week with two tasty and different recipes to try. Enjoy!
Skillet Baked Eggs and Asparagus
(From Melissa Clarke & NYTimes Cooking)
- 3 tablespoons olive oil, more for drizzling
- ¾ pounds asparagus, trimmed and cut into 1/2-inch pieces
- 2 scallions, white and light green parts, thinly sliced
- 8 large eggs
- 6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
- ⅓ cup heavy cream
- 2 tablespoons grated Parmesan
- black pepper, to taste
- Lemon wedges, for serving
- Flaky sea salt for sprinkling
Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
(From Charlotte J & Genius Kitchen)
- 1 lb fresh asparagus
- 8 -10 slices bacon
1. Wash and trim asparagus spears.
2. Cut bacon strips in half crosswise.
3. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
4. Lay on a cookie sheet with sides.
5. Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
6. Serve warm or at room temperature.