This is a segment from an Indianapolis-based talk show in which I demonstrated how to take advantage of local spring produce.
When produce is at its peak in freshness and nutrition, it is a cost-effective time to acquire bulk amounts to preserve for enjoying year-round. While many people are hesitant to jump into canning, most spring produce can be preserved easily by freezing. For leafy greens like kale, spinach and Swiss chard, remove any woody stems, wash well, blanch in boiling water for a minute or two, then remove greens to an ice water bath. When cool, place in a colander to drain. After draining, put greens into a freezer container, being sure to label with contents and date. These greens can easily be used in soups, lasagnas, smoothies or creamed in au gratin-type dishes Asparagus uses the same freezing method, though it is helpful to spin or towel-dry the spears a bit before freezing. This last step will keep quiches from getting soggy when using the asparagus after being frozen. Strawberries can be washed, topped, sliced and frozen in portions that are conducive to making pies, smoothies or jams. Rhubarb is also easy to freeze. Just wash, dice and put in a freezer container in desired amounts for use in Victoria sauce, breads, jams or crisps. Eating regional, in-season produce is a great way to save money, take in higher nutrition and support your local community.
This recipe came highly recommended to me from Jamie’s husband. We tried it, and we agree: It’s a definite keeper!
I’m looking forward to having enough farm-fresh eggs, spinach and asparagus on-hand soon to give it a try.
1 3/4 c. fresh cut asparagus
1 tsp water
8 large eggs
2 egg whites
1/4 c milk
1/2 tsp salt
1/4 tsp pepper
2 T olive oil
2 garlic cloves, finely minced
5 c. fresh spinach leaves
1 c. cheddar cheese
1/2 tsp fresh basil (optional garnish)
Preheat oven broiler. Place asparagus and water in glass pie plate or bowl, cover with plastic wrap and microwave on high 3 minutes, or until asparagus is tender-crisp and still bright green. Whisk eggs, egg whites, milk, salt and pepper in large bowl until blended; set aside. Heat 1 T olive oil in oven proof 12 in skillet over medium-high heat. Add minced garlic and saute 1 minute. Stir in spinach and cook, stirring constantly, until spinach is slightly wilted, about 1 minute. Reduce heat to medium-low and stir in cooked asparagus along with remaining 1 T olive oil. Pour egg mixture in skillet and stir gently to evenly distribute ingredients. Cook until eggs are almost set, about 8 to 11 minutes. (Eggs will be runny on top, but set on sides and bottom.)
Remove frittata from heat, sprinkle evenly with shredded cheese and place skillet in oven, about 6-7 in. from heat source. Broil until the center is firm and cheese completely melted, about 1 to 2 minutes. Remove and sprinkle with fresh basil if desired. Cut into 6 wedges.
Some friends were recently sharing the many different ways they enjoy asparagus. Suggestions included roasting and/or grilling and accompaniments such as bacon, olive oil, sea salt and/or bleu cheese. YUM!
Here’s another twist: tomatoes and feta cheese. This could be a meal if tossed with some bowtie pasta. Mmmmm!
1 lb. asparagus, washed and trimmed
1 T. olive oil
salt and pepper to taste
2 tomatoes, chopped
6-8 oz. crumbled feta cheese
Toss asparagus with olive oil and spread on cookie sheet (with edges). Sprinkle with salt and pepper. Bake at 400 degrees for about 20 minutes or until crisp-tender.
Toss with tomatoes and feta cheese.
Spring is the best time of year to find high-quality asparagus at good prices. I could eat this as a meal.
1 pound asparagus, trimmed
1 T. oil
salt & pepper to taste
red pepper flakes, if desired
Toss asparagus in oil, then spread evenly on baking sheet. Sprinkle with salt and pepper.
Bake at 400 for 20-25 minutes or until desired doneness. Immediately grate fresh parmesan cheese over hot asparagus.
Remember that you can also prepare these in a skillet on the stovetop.