Sunday, May 27, 2012

Aspirational Asparagus

©2012 John Houser III

Big news! I am back to having a weekly piece in The Baltimore Sun! I will be covering the seasonal fruits and vegetables at our local farmers market. I'm really excited to tackle this pretty serious undertaking.
The farmers’ market has become a central part of food shopping for many people again. This time ten years ago farmers’ markets were considered a little too hippy-ish for most people. As the farm-to-table culture in cooking and food circles gained more popularity so has the idea of supporting farmer’s market. There are many farmers’ markets around and in Baltimore, most notably the Sunday JFX farmers’ market as well as the Waverly market and the new Fells Point market (both on Saturdays). Each of the farmers’ markets in the area share many of the same vendors but all have their own charm and personality to offer the patrons who come by every week to get their food. From early spring to late fall our area farmers’ markets provide us with an abundance of local and seasonable food produced by people who care as much about the craft of farming as they do making a buck or two. This is the reason for these articles, to help you navigate what is in season and more importantly; how to cook it. I have chosen to kick off my market guide by featuring the Grande Dame of spring: asparagus. Here's the link:

I came up with three recipes and I'm pretty proud of all three. Here's the line up:

1. Asparagus soup
2. Grilled asparagus in a bacon/ kimchi emulsion
3. Shaved asparagus with prosciutto and poached egg on toast

They are all easy recipes and delicious to boot. Check them out and let me know what you think. I really want to get feedback on these as well as suggestions as to what you all would like to see in the articles over the summer and fall.

Enjoy and I hope to see you at the market!

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