Red Goose Gardens

In the flood-wake furrowed soils of the gardens, I am reminded that nature is a survivor. The waters come and go, but the asparagus lives on.

We look forward to a day that, with the help of hoop houses, we can start the season earlier. Each year our asparagus beds grow and one day, perhaps we will have enough of it to put it in the early boxes. In the meantime, we will do our best to make it accessible as an extra! --Jaclyn

We Eat Asparagus

Roasted: Often times it is roasted because it is so easy and so delicious-- cleaned and tossed in a pan, drizzled with olive oil (I shake the spears around a bit so they all get a nice coating), crack some pepper and salt and throw it in a high temperature oven for seven to ten minutes.

Stir fried: I have made several stir fries with asparagus, fresh shitakis green onions, some of last season’s peppers that were sliced and frozen, and fried tofu. The sauce that I use is always the same base with slight variations- chicken or beef stock with soy sauce, fresh grated ginger and garlic, a bit of chili past that Thor make from last year's hot pepper harvest and a bit of honey or cane sugar to sweeten it up. I thicken the sauce with tapioca starch. You could certainly use corn starch, but I try to consume as little corn product as possible.

With chick peas and bacon: Although sticking a fork into the chick peas can be a challenge, I added roasted asparagus to chick peas, crumbled up some good bacon, tossed on some green onions and added some fresh grated Parmesan cheese and found it to be tasty.

Pasta: Roasted asparagus and mushrooms tossed with olive oil and Parmesan is simple and delicious.  I add some dehydrated tomatoes to this one. ** If you are ever overwhelmed by the amount of tomatoes that you receive from us, I highly suggest thick slicing them and tossing them in a dehydrator! Sundried tomatoes (which are rarely dried in the sun) are a wonderful treasure to have in your kitchen (Check the price tag at the grocery store!). They will be good for at least a year or two in an airtight jar, and keep their wonderfully condensed flavor!

Pizza: I love to make a pizza with whatever is in season. My last creation: Asparagus and nettle pesto for the sauce, topped with asparagus, left over thinly shaved pork loin that Thor had cooked the night before, mushrooms, green onions, provolone, feta and Parmesan. Definitely edible!

Crepes: I think this is my favorite meal that I have done so far this season. I made crepes stuffed with roasted asparagus, bacon, smoked chicken and topped them with a béchamel sauce. (Do not let the name throw you, it is incredibly simple to make).

Soups: Roast asparagus, add stock and stick blend. Not much else is needed. Salt and pepper to taste. I sometimes like to serve it with a dollop of yogurt.

I have another month with this delicious vegetable and admit that I am looking forward to cooking every meal. Asparagus is special to me. It is the first food that nature offers. It is one that is fun to harvest- cut and toss in one of my baskets, the mosquitoes are not yet making harvesting a time of blood donation, and of course, that my kids like to participate helps as well. Asparagus reminds us that weather is just a part of nature, working with it and not at odds with it. It is the gateway to all the glory that a garden provides.

EAT ON,   --Jaclyn