Sunday, 29 April 2018

Seasonal Fare.



I just love it when seasonal produce arrives at market.

This green Asparagus is always eagerly awaited. I don't buy the rubbish Spanish 'indoor' grown spears, as they are almost tasteless. This locally grown vegetable is raised 'outdoors' in good soil, and hopefully in sunshine. It can't be bettered. Whether it comes from just down the road, or from Gloucestershire, or from Scotland; outdoor, naturally grown, Asparagus is without question the best.

The Melon comes from a bit further afield; down in the deep South, I imagine. I 'tolerate'  Melon at this time of year, but I prefer to leave it until the height of Summer, when its flavour is far superior.

This was yesterday's lunch. No dashing to McD's or Subway for us; this is how we poor yokels live!

If you have new season's green Asparagus available, take advantage; it's now that it's at its very best.




37 comments:

  1. Pea and Ham Soup here with lentils and lots of sweet potato and carrots.

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    1. Mostly simple salads here with some BBQ'd meat; last night Lamb chops. My preferred way of eating.

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  2. Asparagus fresh in season is the best. I make an asparagus soup and will only make it when the season is at its peak.

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    1. I love Asparagus Soup, but we tend to eat it as it is, with some Mayo. The above was tender all the way down; not a speck of wastage.

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  3. Love asparagus .... we are having some tonight with salmon ..... just have to put up with smelly wee 🤣 XXXX

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  4. I usually wait until mid summer before I buy melon but that asparagus looks good.

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    1. I agree about the melon, but Lady M's whims must be attended to.

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  5. Well worth waiting for the best! How was the melon? You never know with those till that first bite . I wouldn't trust melons here till the beginning of June. Too expensive now anyway.

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  6. There is an asparagus festival taking place here where I am on holiday at the moment. From the 25th April to 1st May and it is held in the Estense Castle; they grow in this area. We bought four bunches, also a bunch of the white variety, at different stands, all products from different farms. Today we eat our first asparagus, which we will eat with eggs.
    Haven't seen a melon yet; too early in the season.
    Greetings Maria x

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    1. I think it must be Asparagus season throughout Europe. How lucky we are Maria, to have such wonderful things in our Spring markets! Enjoy your meal.

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  7. Just returned from a sojourn to Argeles, the big white asparagus spears are out in force at the markets.

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    1. I don't know about you, but I much prefer the green. I find it has much better flavour. But lots of white here too.

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  8. We don't have them here, yes, you are lucky people in Europe, for many other reasons too.

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    1. I'm surprised you don't have Asparagus there. I would have thought it would grow well in your climate.

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  9. May be in some places here they start to grow it, but you can't find it here. The first time I ate it was when i was 20, my first time in Europe.I fell in love (with the Asparagus).

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    1. Maybe it's all exported. There's plenty of Israeli grown veg' around.

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  10. It is especially good this year. I think it liked the real winter we had. The season is short, make the most of it while it is here.

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    1. The bunch above was delicious, and 100% edible; no waste whatsoever.

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    2. Same here. My brother was commenting on it yesterday, absolutely no waste.

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  11. Re Spanish asparagus: there is a lot grown in open fields between Granada and Córdoba. I've just been reading the blogs of two pilgrims (trite tales is one, magwood) is the other) which describes walking through fields of asparagus and the back -breaking work of harvesting it.

    The Spanish also regard white asparagus as a delicacy. I think I'm right in saying its a different variety and a lot of it is bottled for using in "ensalada mixta".

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    1. I think the bunches we get here must be grown in those huge greenhouses; it really is tasteless.

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  12. And best served just with a pool of melted good butter methinks.

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    1. When I was small it was always melted butter, these days we prefer Mayo. It's all a matter of taste.

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    2. I like butter also as Weaver but Japanese Mayo for me just the best ! The only one I use.

      cheers, parsnip

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  13. It is to to early for our local asparagus but it is one of my favourites. Seasonal is best.

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    1. Well, you've still got something to look forward to!

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  14. I agree that melons should only be eaten when they are at their prime. Keep in mind, in Canada, that's about a week and a half! It is a bit too early for local asparagus, but I love it. Sometimes I do it up in the oven with balsamic vinegar, a little crushed garlic, and sea salt. -Jenn

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    1. I like the sound of the balsamic etc. My problem is, I'm always in a rush, so it's usually boiled or steamed.

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  15. Hello from Idaho oh the mellon and aspargus looks so good.
    Stop in from High Riser and if you fine the time stop in for a cup of coffee

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  16. Love asparagus! Any old way is good for me: blanched for tossing through a salad; soused with salt and butter as the "green veg"; in frittata etc etc.

    We don't get many melon varieties here in the greengrocer. If you want something different it must be grown. I tried to grow French varieties for a few years when I had a garden but had no success. The lyrical descriptions of the taste of Délice de la Table and Charentais will remain just that.

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  17. Have you considered growing your own asparagus, Cro? If you are sourcing local asparagus it should be possible. I've been growing it over the last few years and the taste is amazing cut straight from the garden bed. Apart from having to wait a couple of years before you harvest, it is fairly easy to grow. The crowns can live for up to 30 years. Long past my use-by date!

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