Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
All Posts including “asparagus”
There are certain recipes that have nearly cult followings online, and the Zuni Cafe Roast Chicken and Bread Salad is one of them. I’ve never had it in person, but have heard so many people rave about it that I decided to put my own spin on it.
Continue Reading: Grilled Chicken Bread Salad with Asparagus and Fennel
Posted by Kristin Camplese on 06/05, 2012 at 08:00 AM
This crazy spring just keeps on coming! Thankfully we are getting a bit of rain to settle the dust and take the dry edge off of everything.
The asparagus was starting to come on early last week, but rapidly retreated after a few cold days – so we have a just small amount for everyone. The early spring greens we planted in March are growing and this week we get to enjoy yukina savoy. Between the flea beetles and the extreme temperatures, it doesn’t look beautiful, but it still tastes good. This vegetable needs very little cooking, which makes it perfect in stir-fry, or as a late addition to Asian style soups.
Continue Reading: Field Notes and Stir-Fried Asparagus with Shiitake Mushrooms
Posted by Kim Tait on 05/03, 2012 at 01:36 PM
One of the best things about belonging to your local Community Supported Agriculture farm (CSA) is how quickly the season gears up — and how big your box of veggies gets. It starts small with bunches of asparagus, spinach, and rhubarb. And radishes, how I love the radishes — they are eaten the minute they get in the house.
You start to plan meals based on what needs to be used, rather than what you are in the mood for. But I find that it allows you to become much more creative in the kitchen — matching what you have with what sounds good. This dish is a perfect example.
Continue Reading: Spring Pasta Salad with Asparagus, Spinach, and Mint
Posted by Kristin Camplese on 04/27, 2012 at 07:55 AM
Mid-April felt more like July. We had full irrigation running on the crops in the fields since the beginning of the month, as we took turns waiting for the next available hose to water a greenhouse. It was dry, dry, dry!
Continue Reading: April Weather and Asparagus Salsa
Posted by Kim Tait on 04/26, 2012 at 10:21 AM
What is better than crisp vegetables, creamy dressing, and fluffy pasta? Primavera means “the season of spring,” and this recipe uses fresh vegetables that are grown locally during this time of year. The delicate dressing and pasta really highlight the diverse tastes, textures, and colors of the seasonal vegetables.
Continue Reading: Pasta Primavera
Posted by Katherine Taylor Grofic on 06/08, 2011 at 09:56 AM
Congratulations to Destiny Aman of Pennsylvania Furnace! She is the winner of our May asparagus recipe contest and the recipient of a $25 gift certificate to Tait Farm Foods.
Thank you to everyone who participated—continue reading to see all of the asparagus recipe submissions. And stay tuned for the start of our June recipe contest. Details to come!
Continue Reading: Winner of the Asparagus Recipe Contest
Posted by Emily Wiley on 06/01, 2011 at 09:58 AM
Here’s another recipe utilizing spring asparagus from Tait Farm’s Steve Spanelli. Don’t forget to share your favorite asparagus recipe before Tuesday, May 31st for your chance to win a $25 gift certificate to Tait Farm Foods!
Continue Reading: Asparagus and Bacon Quiche
Posted by Steve Spanelli on 05/18, 2011 at 03:11 PM
There are two times during the asparagus season that I enjoy picking it: the first time and the last time. Don’t get me wrong; I love asparagus in every way, shape, and form on my dinner plate, but the tedious task of picking it twice a day can make a person jump for joy at the end of its season.
Continue Reading: Field Notes: Asparagus Season and Recipe for Vegan Hollandaise Sauce
Posted by Erin McKinney on 05/12, 2011 at 04:08 PM
Have you tried white asparagus? It is slightly milder and more tender than green asparagus and is considered to be the more “gourmet” option of the two. The process for growing it, however, is quite easy.
Both green and white asparagus come from the same seed; white asparagus is simply deprived of sunlight. Dirt is piled on top of the plant, which eliminates chlorophyll production and prevents it from turning green.
Either white or green asparagus may be used in this salad recipe, though the white provides a nice color contrast to the arugula, mushrooms, and tomatoes.
Don’t forget to share your own asparagus recipe before Tuesday, May 31st for your chance to win a $25 gift certificate to Tait Farm Foods!
Continue Reading: White Asparagus Salad with Warm Shitake Dressing
Posted by Emily Wiley on 05/11, 2011 at 03:25 PM
Asparagus season is here! Do you prefer to blanch it, roast it, grill it, or stir-fry it? Share your favorite asparagus recipe with the Local Food Journey blog for your chance to win a $25 gift certificate to Tait Farm Foods in Centre Hall.
Continue Reading: Asparagus Recipe Contest
Posted by Emily Wiley on 05/03, 2011 at 12:42 PM
Now that April is upon us, it means that asparagus is coming into season! This dip is a quick and easy way to utilize this versatile vegetable.
Continue Reading: Asparagus and Artichoke Dip
Posted by Christina Barkanic on 04/06, 2011 at 02:40 PM
Asparagus and peas are quintessential spring produce options in central Pennsylvania. Both are available at your local farmers market through June when corn and cucumbers will take their turns.
Continue Reading: Orzo with Asparagus and Peas
Posted by Emily Wiley on 06/14, 2010 at 05:05 PM
Page 1 of 1 pages
Support Provided By
- Recipe: Roasted tomatoes offer a tasty way to say farewell to summer
- Recipe: Zucchini Tian makes a perfect meatless late summer meal
- Recipe: Zucchini Egg Bake a tasty solution to too many zucchinis
- (See All Recipes)
Food Stories from NPR
September 23, 2014
Guess what scientists found lurking inside a common-looking packet of supermarket porcini? Three entirely new species of fungi. That's what happens when you sequence the DNA of your dinner.
September 23, 2014
Making challah for the Jewish New Year lets the baker take a moment to reflect on life's blessings. The bread can be shaped into the traditional round, or a lion or bird to echo Bible verses.
September 23, 2014
Reports that Starbucks is testing a new coffee drink for autumn that incorporates "toasty stout flavors" has set off a debate over how such a concoction might taste, and whether it's a good idea.
Support WPSU. Shop Amazon.
We rely upon your support to help provide our community with quality public media. WPSU will receive revenue shares when you make purchases from Amazon through links on our website. There is no extra cost to you.