Adam and I have been members of a CSA for almost 10 years and this is our second season with Southside CSA. I’m a big cook and a pescetarian, so we get the works for our family of 3: fruit, veggies, eggs.
I like that the share starts out slow in the spring and gives us time to warm up. Later on in the season we freeze lots of stuff, or cook for potlucks and BBQs. We have a seasonal food wheel on our wall so it helps us predict what’s going to come next!
So I brought the asparagus home, rinsed it and wrapped it loosely in a paper towel.
Last night it was time to cook them. This is how you get a three year old to eat her vegetables: make her a helper!
L. quickly caught on to how you snap off the ends of the asparagus — although this is controversial http://www.thekitchn.com/prepping-asparagus-to-snap-or-115964 , it’s the easiest, fun, no-knives way to prep it!
We laid them in a pan,
She sprinkled them with sea salt,
and squeezed lemon
and drizzled with olive oil.
The whole time she was chomping on the raw sweet stalks. We noticed how some of them were very tiny and tender, and others were thicker and tougher.
The asparagus went in the oven at 450 degrees for a good long time–maybe 20 minutes. We were baking pizza at the same time and temperature, made with frozen whole wheat dough from Freshdirect. Plus a green salad and also some tomato and mozzarella.
L. didn’t like any of the cooked asparagus. But she ate plenty of it raw!
Southside CSA 