Monday, March 28, 2011

A Visit to the Winter Park Farmer's Market and Some Roasted Asparagus

My mother used to say, "You know it is spring when the grocery store has fresh asparagus again."  Every time I see asparagus, I can hear her words, whatever time of year it may be.  Nowadays, produce is flown in from all parts of the world and if you look hard enough, you can find whatever produce your heart desires any time of year.  Yes, fresh produce is always accessible in these parts, but local produce that is in season is still the best.

The past few weeks I have been reading, and planning, and reading some more and  planning some more; getting ready to plant my vegetable garden.  I am going to try a technique this year called "square foot gardening".  You'll be getting updates in the months to come.  Anyway, I was getting kind of antsy about wanting to get this project going, but the weather was not quite warm enough.  It's a good thing I had a trip to Florida planned to help take the edge off my need to rush the season.  The weather here has been GORGEOUS!  Long Island got snow this week.  I'm sorry Long Island.  I was in sunny Vero Beach thinking of all of you back home.  I guess I shouldn't mention that it has been 80 something degrees, breezy, and delightful every day since we arrived.  We got back to Winter Park Friday night, so I'd be sure to make it to the Winter Park Farmer's Market on Saturday morning.  How I love this market!
It's sensory overload.  Everything looks, smells, and tastes so good.  I have a tendency to overbuy when I visit this market.  I kept my head this time, but there are some things you just can't pass up.
Fresh picked strawberries for $6.00 a half flat...OMG!  What's not to love?
What's not to love?

And you should know that there are flowers, 
 and more flowers.
Happy Spring!
Sometimes simple tastes the best.  Roasted asparagus, finished with a squeeze of lemon and a sprinkle of fresh parmesan cheese are a sure sign of spring. 
Roasted Asparagus
  • 1 lb. fresh asparagus
  • 1 tablespoon olive oil
  • salt and pepper
  • lemon
  • parmesan cheese
  1. Pre-heat oven to 425 degrees.
  2. Pick asparagus that are not too skinny, and not too thick (they will be woody).  Wash them and snap off the cut end.  They will naturally break at the right place.
  3. Spread asparagus out on a baking sheet, drizzle tips with 1 tablespoon of olive oil.  Sprinkle liberally with salt and pepper.
  4. Roast in 425 degree oven for approximately 15 minutes.  Adjust time depending upon thickness of asparagus.
  5. Serve with a squeeze of lemon and a sprinkle of parmesan.

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