June 2, 2011
While I was in Germany and France last month, just about everywhere I went, sandwich boards proclaimed in German or French “Lust auf Spargel?” “Fin de l’Asperge!” And it seemed every bistro and restaurant had specials celebrating the edible spring perennial. And truly, it is best savored when it is fresh and local. I enjoyed a wonderful pasta dish at the Ratskeller in Munich my very first night and remember it wistfully. With roasted tomatoes, tender asparagus and a drizzle of cream, this easy dish is a satisfying vegetarian meal, even for omnivores like myself. There is a brief moment here in Ohio in the latest June or the earliest July, when the asparagus and the tomato harvests almost touch, those few precious days would the most wonderful time to enjoy this dish.
Spargel Pasta, serves 4
1 bunch asparagus
1 cup of small tomatoes or
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Posted in Asparagus, Cream, Local Foods, Music, Pasta, Recipes, Seasonal, Spring, Tomatoes, Vegetarian |
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May 8, 2011
Mother’s Day afternoon was spent just how I wanted it: out at a gorgeous farm, with good food, family and friends. Pleasantview Farm is twenty miles outside of Columbus, but feels a world away. The farm is quiet with vast expanses of meadow and sky. A working organic dairy farm, it is home to a great many head of beautiful dairy cows and their adorable offspring.
Since it was a potluck, I brought along an easy asparagus salad that was drizzled with a mustard dressing just before serving (a Ball jar works great for this). It was an easy, no fuss day. Perfect for Mother’s Day.
Asparagus Salad with Shallots, serves plenty at a potluck
2 pounds asparagus, stringy ends removed
1 thick slice of pancetta, cut into 1/4 inch dice
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Posted in Asparagus, Columbus, Family, Farms, Local Foods, Milk, Music, Ohio, Quick, Recipes, Salad, Seasonal, Side Dish, Slow Food, Spring |
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While I was in Germany and France last month, just about everywhere I went, sandwich boards proclaimed in German or French “Lust auf Spargel?” “Fin de l’Asperge!” And it seemed every bistro and restaurant had specials celebrating the edible spring perennial. And truly, it is best savored when it is fresh and local. I enjoyed a wonderful pasta dish at the Ratskeller in Munich my very first night and remember it wistfully. With roasted tomatoes, tender asparagus and a drizzle of cream, this easy dish is a satisfying vegetarian meal, even for omnivores like myself. There is a brief moment here in Ohio in the latest June or the earliest July, when the asparagus and the tomato harvests almost touch, those few precious days would the most wonderful time to enjoy this dish.
