When we had split enough heads to warrant a first run on the tractor, we made our way over to the field. While Jody, the farmer, drove the tractor, we took turns sitting in the garlic-planting attachment, dropping cloves one at a time down a rotating shoot — this is hard to visualize, but it’s the coolest thing: essentially, one clove of garlic gets pushed into the soil, where it will stay through the winter, spring and early summer until it sprouts into a bulb. Cool, right? Photos below. Friends, it’s asparagus season! In this post, I’m sharing some recipes ideas. First, this shaved asparagus and arugula salad from Canal House Cooks Every Day. There are countless recipes out there for shaved asparagus salad but this one caught my eye for its unusual dressing: grate Pecorino, pour boiling water over top, whisk in olive oil. It is delicious, and I find the whole salad addictive — so fresh and light on its own, made into a meal piled atop flatbread.
Asparagus Recipes from Around the Web
Simple roasted asparagusShaved asparagus and carrot salad with cumin vinaigretteShaved asparagus and whipped ricotta pizza Crispy tofu with sesame asparagusSpring tacos with shrimp and asparagus-radish leaf pestoIsraeli couscous, asparagus and mushroom saladSichuan-Style Asparagus and Tofu SaladClean out the fridge fritattaRoasted asparagus with egg and fried capers Spring Pea and Asparagus Pasta Radish and roasted asparagus sorghum salad
This collection might give you some more ideas, too.
Raw Asparagus Salad, Step by Step
First, gather some asparagus. Using a good peeler, shave the asparagus spears into thin ribbons. Gather some other greens. Make the three-ingredient dressing by whisking boiling water into grated pecorino; then whisk in olive oil to emulsify. Toss the asparagus ribbons with some of the dressing. Add arugula and toss again. Pile over flat bread or pizza dough if you wish.
Roxbury Farm Garlic-Splitting Party
Roxbury Farm: Splitting the cloves: Tractor with garlic-planting attachment: Planting the garlic: Planting the garlic: After the day at Roxbury Farm, we drove to Hudson for dinner. And dessert: It was such a fun day. No reviews The dressing can be made ahead and stored in the fridge for at least a week. No need to bring it to room temperature before serving, but give it a good stir before tossing it with the vegetables. Use the vegetables as a guide, too; I have been peeling a dozen or so stalks of asparagus every night, tossing them with a couple of tablespoons of the dressing, then finally tossing with arugula. I love serving this salad over pizza dough baked with olive oil and salt, though a simple bruschetta is nice, too.
