While attempting to figure out 'what's next' (Build a kitchen instead of renting? Go work for someone else?), Spring came along and told me to hurry up.
The month of April and the first half of May saw me house & dogsitting which conveniently offered plenty of time to hike around local wooded areas giving myself and the dog some much needed exercise. While we walked (or in Folly's case, chased wild turkeys) we watched the ground for constant new growth and did a little soul searching.
Now that summer is just around the corner, asparagus' time to shine is coming to an end. If you haven't had a chance to try my recipe for ale battered asparagus I recommend you pick up some spears this weekend before it's too late. They would make a great accompaniment to bbq'd steak for Father's Day.
This is one of those recipes where you just can't quite imagine the taste by hearing the title. My eyebrows lifted when I read the recipe for an asparagus cake but after preparing it twice, successfully, it turns out it's not a bad cake after all.
I'm fairly confident you can cover up the taste of just about any vegetable with copious amounts of sugar and turn it into a dessert. I now know this rule applies to asparagus as well.
Just in time for the first long weekend of the season, Relish Elgin has just published their late Spring 2013 issue and lo and behold it features an incredibly, delectable spring treat fit for a king (or queen): Ale Battered Asparagus. Recipes and photos by yours truly!
You can pick up a hard copy of the publication at many local retailers and libraries. Once the magazine is available online for viewing I will edit this post to add a link.
If you're out and about Saturday morning, pick up the latest issue of Relish Elgin, stop in to the farmers' market for some local asparagus and then head on over to the brewery for a beer or two. It is 'May 2-4' after all.
Edit: May 18, 2013
The magazine is now available online.
There is no stopping it now - spring has sprung. First there were ramps, then fiddleheads, and there may be morel mushrooms popping up today after last nights rain but it's the King of Spring I've been waiting for.
Asparagus is (finally) among us!
The growing season for local asparagus doesn't last very long in Elgin County so it's a mad rush to consume and preserve as much of it as quickly as possible. I have plans to attempt some fermentation experiments with the spears in the coming weeks (asparagus kimchi, anyone?) as well as gorging on it grilled & caramelized hot off the barbeque.
For my first taste of the year though I prefer a simpler preparation full of freshness and green: blanched and refreshed then combined with other vegetables and dressed with a lemon vinaigrette. Serve this salad with a poached egg, grilled chicken, and/or toasted bread for a light spring fling with the king (I couldn't resist the rhyming).
Eating. Drinking. Sharing.