Recipes: Simply baked asparagus and homemade strawberry ice cream by Linda Marrone
It feels like spring might finally be here, weather wise, and I hope it stays awhile. It’s May, time for everyone to hit the Early Spring Farmers Market taking place every Saturday this month in the parking lot at Nevada and Musser streets behind Due Sorella from 9 a.m. to 1 p.m.
I can’t wait for some lettuce and asparagus from Lattin Farms and some Chuck’s Farm delicious strawberries from Yuba City.
First Fruits Sustainable Farms from Fallon will be there with honey and fresh eggs. Bentley Ranch will be selling a selection of meats from its trailer.
We have quite a few new vendors at the early market this year so swing by and check it out.
Comma Coffee is going to be there with its fresh brewed coffee and some home baked goodies. Ricky D will be providing the music and we will have some tables so you can sit and relax as well.
The early market is a great opportunity to start buying and supporting our local and regional farmers who have produce to sell before the regular market gets underway. “Eat the view or lose it.”
This time of year when everyone seems to be so busy and we don’t have a lot of time to think about meal preparation, the farmers market is a great place to pick up items that can help you get through the week by simply grilling, steaming or sauteing. Salads become much more interesting now.
I confess I haven’t been cooking that much lately. Eight weeks out from knee replacement surgery and just now things are starting to get back to normal, that and the fact my doctor said, “You need to lose 30 pounds.” Everything gets harder and takes longer as you get older, but I’m getting there. It helps if you have a supportive husband, good friends and a great physical therapist, so thanks Ralph, Sharon, Patsy, Karen and Loren.
I’m going to share two recipes today that would be great to serve for Mother’s Day. The kids can help with the strawberry ice cream. I’ll leave you with this quote: “Flavor a dish with love and it pleases every palate.” — Plautus
Simply Baked Asparagus
1 bunch asparagus, lower stems cut off and stored in a bowl of water till ready to use
Place asparagus on a cookie sheet and drizzle with olive oil, I used lemon, sprinkle with kosher salt and fresh ground pepper to taste.
Bake in preheated 375-degree oven for 15-20 minutes.
Homemade Strawberry Ice Cream
2 cups whole milk (I like Sand Hill Dairy from Fallon available from Centro Market)
2 cups heavy cream
1 1/4 cup sugar
1 1/2 cup fresh pureed strawberries
Bring milk and cream just to boiling point, remove from heat and add 3/4 cup sugar, stir to dissolve. Cool.
Puree the strawberries in a food processor until liquid and add the rest of the sugar, 1/2 cup. Transfer to a bowl and stir in the milk mixture. Taste for sweetness and freeze in ice cream maker.
Linda Marrone, a longtime Carson resident, manages the 3rd & Curry Street Farmers Market and is the director of Nevada Certified Farmers Market Association.