Spring

Things we didn’t know about asparagus:

• That is has male and female flowers on separate plants, although occasionally hermaphrodite flowers bloom.
• That South Korean scientists claim it’s an excellent hangover cure.
• That it’s long been thought of as a safeguard against gout.
• That warm water from asparagus cooking may help heal blemishes on the face.
• That it’s a source of energy.
• That it may be beneficial as a laxative.

That according to The Perfumed Garden of Sensual Delight by Muḥammad ibn Muḥammad al-Nafzawi published in the 15th Century in Arabic and first translated to English from the French edition by Sir Richard Francis Burton, it has aphrodisiac effects.

And giving credit where credit is due, all of these facts were learned from Wikipedia and (official disclaimer) in some instances, there’s a peg that says “citation needed”. Having said that, we love asparagus. Back in the day when it was always served with Hollandaise Sauce to it’s more modern versions – asparagus soup; served cold with a balsamic vinaigrette; served warm with butter and lemon. It’s elegant and festive and since it’s spring, it’s also in season.

Spring Asparagus Soup | Asparagus Cheese Puffs | Spring Salad with Asparagus and Snow Peas

Grilled Asparagus Salad with POM Vinaigrette | Shaved Asparagus Salad | Cold Poached Asparagus with Basil Mayonnaise | Roasted Asparagus & Grape Tomatoes with Crumbled Feta | Roasted Asparagus with Sage Infused Brown Butter | Sauteed Asparagus with Hazelnut Crumble

Italian Asparagus, Mushroom, and Parmesan Frittata | Asparagus, Bacon, and Cheese Quiche

There's something about rounds of sliced onions coated with crisp, crunchy goodness and dusted with salt that I just can't resist.

My first remembrance of onion rings is a box of frozen Mrs. Paul's that I would dump out on one of my mom's cookie sheets and bake as an after-school snack to share with friends who would come over after a long day of high school classes.

Over the years I've become much more selective with the onion rings I eat. I never, never eat the kind from the freezer case at the grocery store. And I never order them at a restaurant unless I know for sure they are made in-house.

From the L.A. Times

To the uninitiated, the boysenberry may look like a big, blowzy, underripe blackberry, but it is in fact a noble fruit, as distinct from a common blackberry as a thoroughbred is from a mule.

Large, dark purple, juicy and intense, it derives its unique flavor from its complex ancestry: sweetness and floral aroma from its raspberry grandmother, and a winy, feral tang from three native blackberry species.

It's a California classic, emblematic of the joys of growing up in the Southland before it succumbed completely to sprawl. And it's all the more precious, despite its near extinction in this state, because it evokes why people moved here in the first place.

But Boysens can still be found if you know where to look, although their season is brief — late May to early July — and they are so delicate that as a fresh fruit they can be enjoyed at their best only from farmers markets, farm stands and home gardens.

Read article...

We sell a lot of locally raised (organic) salmon at our store in Maine, it is reasonable in price and quite easy to feed a crowd. Most everyone is intimidated by how to cook it, marinate or not, and what kind of sauce. So over the years we have broken the process down to practicable steps that everyone can easily follow.

Grilling for the Holiday that launches Summer must be fun, a little easy, with a noteworthy end result. I prefer a fillet at the widest end near the head, I like the taste better and the fatty mouth feel, but there are others that Like the tail end fillet preferring the leanest, flavor and probably a few less calories.

Always leave the skin on when grilling, without the skin it would be a big mess and fall through the grates! 

Marinate the fish if you have time, try lemon juice and olive oil for a quick approach or orange juice and cracked coriander seed if you have a little more time but it isn’t imperative – and no longer than half an  hour or your fish will start cooking like a ceviche.