In Season Now - Spring

Spring 2013

The following are fresh and available daily at Market Hall Produce:

Asparagus

Here are a few of our favorite preparations:

Blanch in broth and serve in a salad with potatoes, crème fraîche and a poached egg
Add it to your Eggs Benedict in the
morning – why not have asparagus for breakfast, it goes perfectly with Hollandaise sauce
Roast with green garlic and scallions and puree into a light, flavorful spring soup
Shave into “noodles” and toss with a Lemon Miso Dressing – a delicious raw food

Fava Beans

According to NPR, Favas "...are one of the oldest cultivated plants and among the easiest to grow. They were the only beans Europeans ate before they discovered America and all its legumes."

Don't be intimidated! Here's a how-to video on how to shell
And if shelling isn't for you, try whole Fava Beans roasted
Blanch, shell, and toss with extra virgin olive oil, lemon, and pecorino romano
Or try making your own Fava Bean Hummus

Artichokes

Steam and eat with Yuzu Mayonnaise or lemon aioli – simple but delicious
Sauté with garlic and extra virgin olive oil and bake in a casserole with fresh mozzarella
Rub them with a lemon, garlic, and extra virgin olive oil mixture and grill
Make Sugo di Carciofi alla Lingure (Artichoke Sauce from Liguria) and spoon over pasta, cooked meat, or fish

Also in season this time of year: green garlic, spring onions, and snap peas!

Green garlic and spring onions make excellent additions to many spring dishes for a boost of flavor