Today was our third pickup of the weekly interim share box. This week we will be working with:
1 bag of spinach
1 bag of mixed greens
Tomatoes
2 bunches of Asparagus
Fiddleheads
1 bag of mushrooms
These items scream Spring. Asparagus is only with us for such a short period of time, I am so happy to be getting it weekly with this Mid-Season share. One of the best ways, I think, to enjoy asparagus is to roast it in the oven. The only problem is that with these hot and humid days we have had I don’t want to heat the house up with the oven. That’s why I am taking advantage tonight, it’s slightly cooler. I am going to cook up both bunches of asparagus tonight and store them in the fridge. This way, I can pull them out and add them to salads, dress them and use them as a side for a meal, or just snack on them throughout the day. Here is how I roast my asparagus:
-Preheat the oven to 400 degrees
-Break off the tough ends of the asparagus (they will break where they should, trust me)
-Place the asparagus in a single layer on a foil lined baking sheet
-Drizzle with olive oil, use your fingers to rub it in, sprinkle with salt and pepper
-Roast the asparagus for 25 minutes, it should be tender but still crisp.
If I’m being honest, probably about half of them will just be eaten straight out of the fridge. All four of us love asparagus at my house. People have always seemed shocked that my kiddos eat so many veggies. My husband likes to tell the story about strolling the grocery cart through the store one day and my youngest was in the seat begging to buy cauliflower. An older woman was so surprised and nicely said, “wow, that’s impressive!” Honestly, I think the reason why my kids love veggies is because they have been raised with CSA shares full of such beautiful, fresh veggies. Now if only I could get them to eat meat!
It was a good thing for our summer shares to get a bit of water yesterday but I’m sure we could use a bit more. Keep your rain dance going! Until tomorrow….