Valley Bounty: Asparagus
Asparagus is justly heralded in the Pioneer Valley as the beginning of the summer growing — and eating! — season. In mid-May, fat bunches of asparagus show up near the cash register in small markets, or on tables set up at the end of farm driveways to serve passersby. Fresh picked, you don’t need to do much more to it than grill or steam it, then sprinkle with coarse salt and pepper. But there’s no reason to stop there — find recipes for pancakes, pickles and many more dishes featuring asparagus at buylocalfood.org.
Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture (CISA).