A wide variety of produce can be found year-round at grocery stores. But, if you really want fresh fruits and vegetables that are grown locally and don’t spend days in a truck, May is the perfect time to check out what the farmers have harvested from the early growing season in southwest Wisconsin and Minnesota.
Now is the time to enjoy beautiful arugula, asparagus, herbs, radishes, rhubarb, spinach, and other leafy greens. This week we focus on asparagus and radishes.
Asparagus
Nutrition facts: Asparagus is an excellent source of Vitamin K and Vitamin A. It also supports a healthy pregnancy due to its large amount of folate (Vitamin B-9).
Taste and Cooking Tip: asparagus tastes best when cooked the day you buy it.
How to Prepare and Store Asparagus:
- Trim ½ inch off the ends and stand the spears up in a glass or jar with about an inch of water
- Cover with a plastic bag and refrigerate for up to 4 days
- Change the water as it gets cloudy to keep the asparagus fresh
- Roast it, grill it, steam it, or sauté it, you choose!
How to Prepare and Store Asparagus:
- Preheat oven to 400 degrees
- Line a baking pan with aluminum foil
- Cut off ends of the asparagus and rinse with water
- Place in baking pan and drizzle with olive oil
- Add sea salt and pepper and mix gently
- Bake for 10-15 minutes only until tender
- Add lemon juice, balsamic vinegar, parmesan cheese, or nutritional yeast for added flavor
Recipes:
Grilled asparagus bruschetta: Grilled Asparagus Bruschetta Recipe | Jeff Mauro | Food Network
Asparagus with creamy tarragon vinaigrette Asparagus with Creamy Tarragon Vinaigrette Recipe | Nancy Fuller | Food Network
Radishes
Nutrition facts: Radishes are an excellent source of fiber and are rich in Vitamin C. They are also low in carbohydrates, making them a smart choice if you are watching your carbohydrate or sugar intake.
How to Prepare and Store Radishes:
Radishes will last two to four days at room temperature.
- Place unwashed, untrimmed radishes in a bowl
- Arrange them so the leaves are pointed upward
- Partially submerge the radishes in chilly water but keep leaves dry
- Change the water daily until the leaves begin to droop; once the leaves start to wilt, either cook the radishes immediately or move them to the refrigerator
Radishes can last one to two weeks when stored in the refrigerator.
- Trim the radishes to remove their roots and leaves
- Do not wash them yet, but lightly dampen two paper towels with a few sprinkles of water and line the inside of an airtight plastic or reusable storage bag
- Place the radishes between the paper towels, squeeze out any excess air, and seal the bag
What to do with Radishes:
- Add to salads and sandwiches to enjoy a spicy, peppery flavor
- Grill or roast to get a milder flavor
To make this beautiful salsa, chop and mix all ingredients together in a bowl.
- 1 English cucumber
- Approximately 12 small radishes
- ¼ onion
- 1 garlic clove
- ½ cup of cilantro
- ½ a jalapeño pepper (optional)
- Salt and pepper to taste
- Squeeze the juice of one lime into the mixture
- Mix well
Recipes:
Radish salsa: Radish Salsa Recipe (Perfect for Tacos!) – A Couple Cooks
Roasted radishes with brown butter, lemon, and radish tops: Roasted Radishes with Brown Butter, Lemon, and Radish Tops Recipe | Epicurious
