With their bright green stalks and purple tops, these are some glamorous vegetables coming your way. These stalks, along with their kale, spinach, and pear counterparts are all making their way from the magical land of New Jersey. They’re just south enough for growing the stuff that’s not quite ready yet in our beautiful state because of the long, long, long and cold winter. The fiddleheads and ramps are from Massachusetts. What a stalk!
Lots of delicacies this week: Asparagus, fiddleheads, ramps, & Asian pears. Have fun with them! Fiddleheads are incredible sautteed in a little bit of butter. Asparagus couldn’t be easier! Just roast with some garlic and extra virgin olive oil at 425 degrees for 12-15 minutes depending on how you like them.
This Week’s Field Goods Favorite
Comes thick and thin. If the thicker sort, peel stalk. Two easy fast options for cooking. 1. Microwave with a bit of water, covered, 2 minutes. 2. Blanch by pouring boiling salted water over asparagus, let sit for 10 minutes until bright green and then put in ice water. To store: Put the bottom in an inch or so of water and then in fridge. Use as soon as possible. Here are pictures!