©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
