Spring with all her delightful pleasures has surprised us early this year! Forsythia, daffodils, crocuses and magnolias have bloomed weeks before anticipated, and how wonderful to experience an extended season filled with colorful splendor!
This seasonal transition provides early crops of long awaited fruits and vegetables...an added bonus that we enjoy selecting at the Farmers Market.
Each season we can experiment with and find new ideas from our local dealers.
At the top of the "important list" is to know which food item is at it's peak of perfection. This knowledge will allow us to catch a fruit or veggie in its prime for the full flavor and texture delight, a true food lover's and gourmet’s gratification.
We are a population who is attempting to be savvy regarding choosing, preparing and the dollars spent or better said, saved on our food. However, we don't want to sacrifice in taste. A smart way to maximize your spend is to purchase the fruits and vegetables of the season. For instance, right around now the quality is excellent and the price is reasonable for asparagus, broccoli, lettuce and spring peas. The pick fruits are pineapples, mangoes and cherries. In another month or so, an abundance of fruits will be accessible and in their prime.
There are some fruits and veggies that seem to be in season at all times, particularly bananas, potatoes and celery. That is most likely because they have to be shipped just about everywhere.
Buying in season can help us with our shopping lists and planning menus that are tasty and also thrifty.
E-Trenders - you are going to love this Farmer's Market inspired Asparagus Bruschetta - a perfect (and in season) patio appetizer!
Start by chopping some fresh asparagus, boil and drain in ice water.
Slice heirloom tomatoes in small quarters.
Prepare grated fresh lime...
Chop, mince and slice fresh garlic, basil and green onions...
Mix all ingredients listed below and add olive oil and balsamic.
Slice a french baquette and brush a small amount of olive oil on the bread. Place in the oven for about five minutes (400 degrees) until lightly toasted.
Spoon asparagus mixture on each toasted baquette and sprinkle with gorgonzola cheese
ET TIP: Serve immediately after mixing.
E-Trenders are you hungry yet?
Here is the official how to...
- 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
- 3 cups of water
- 2 cups of chopped heirloom tomatoes
- 1/4 cup minced fresh basil
- 3 green onions, chopped
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon of aged balsamic vinegar
- 3 garlic cloves, minced
- 1 1/2 teaspoons grated lime peel
- 1/4 teaspoon sea-salt
- 1/4 teaspoon pepper
- 12 slices French baguette, toasted
- 1/2 cup crumbled Gorgonzola cheese
In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, balsamic, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto toasted baguette slices. Sprinkle with gorgonzola cheese and enjoy!
This ET post was inspired by EventTrender Creative Contributor Judy Rizzo.
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