Spring

It's May 12th, and asparagus season is nearly over here in Southern California. While the majority of the country enjoys asparagus from April to June, our season usually stretches from late February to early May.

I'm not sad though -- this season's asparagus has been superb. The smooth, svelte green stalks with delicate purple tinged tips have had a mildly earthy flavor and deliciously tender texture. Since I've been buying two bunches of asparagus nearly every week for the last two months, I've learned a few things, So here are some tips on how to select, store, and cook with asparagus.

How to select asparagus: What's better, thin or thick stalks of asparagus?
Both. No, that's not a typo. Every spring there is an endless debate over which is better, thin or thick stalks. Most people swear thick asparagus stalks are tough. I disagree. I have eaten many tender and flavorful thick stalks of asparagus. What' really important is the quality of the stalk: look for straight, firm green stalks with light purple tinged tips. Look at the bottoms of the stalks. If they're white, dry, and woody, then they're probably old. Also avoid shriveled, overly dry, or pitted stalks.

So strawberry season is upon us. These sweet treats have been zipping up I-75 from Florida for a while now and Middle Georgia’s very own crop is coming!

Places such as Lane’s  has a strawberry patch and, well, if by chance one finds themselves pickin’ in the patch, one might as well stay for ice cream! Since spring is upon us, let us enjoy the fruits of the season!

What a perfect name for a lovely drink! Taking the fiery redness of strawberries and blending it with the calming color of cream, one will find the most beautiful pink drink to serve your friends and family.

Steamed, roasted or grilled—they're not the only ways to enjoy asparagus. Have you tried it raw? If you were to just bite in its pretty tough to eat. But that's where your vegetable shaver comes in. With it you can create thin ribbons of asparagus that are ready to eat—all without cooking.

This salad is a great way to put a new spin on asparagus. You'll be surprised by the taste of it raw—it's so fresh and crunchy. Just a simple vinaigrette is all you need to make the asparagus shine like it should. Try it as as an appetizer or side dish.

For this recipe you actually don't need a recipe because it's so easy to make. Just use exceptionally fresh asparagus that has thick stems—the thicker the easier to work with. And don't think thick asparagus is tough, it's the opposite. Make a simple vinaigrette with bright lemon juice and you're all set.

One of the first signs that spring has arrived is the availability of bright green vegetables, like asparagus. There is something special about an asparagus spear emerging from the ground. Right now asparagus is available at the Union square Greenmarket. In the supermarket it's available all-year round, but the best time to get pencil-thin asparagus is during springtime. It's at its most tender and succulent. Steamed for a few minutes, roasted, or grilled, asparagus is a delightful vegetable prepared in any which way. Its color becomes vivid green after cooking and for me that represents the essence of spring.

I enjoy eating asparagus in many forms, but I like it most in quiche, one of the favorite brunch foods here in the States. Though the French even eat it for lunch or dinner. Quiche was originally meant just for breakfast in the French province of Lorraine, from where it originated. Surprisingly the tradition of quiche-making comes from a time when Lorraine belonged to Germany. The dish used to be called kuchen, which is German for cake, and instead of a pie crust, it was made with bread dough—basically a pizza. Once the region changed rule, the German name was eventually transliterated into French and the recipe changed too. The most well-known recipe is Quiche Lorraine, filled with just bacon.