I'm like a kid in the candy store when it comes to the first appearance of Hadley Grass (asparagus). The best-after all, it is exported to Paris and Germany and makes its way to Queen Elizabeth's spring feast. Since I have been doing my best to only eat asparagus local and in season, I'm even more verklempt upon its arrival. I usually get the cravings come October. Well, Hadley Grass is here. We had it on Wednesday night, prepared simply.
Ways to celebrate Hadley Grass this season:
-Have a bacon and asparagus sandwich
-Stop by Flayvors of Cook Farm and try the asparagus ice cream (It is delicioius!)
-Go to the Asparagus supper at the First Congregational Church in Hadley on the 3rd Sunday in May
As one local farmer says, "Asparagus is a labor of love. It is in your blood, if people want some of our grass, it is worth a trip to the valley."
4 comments:
Christiney - How did you prepare the Hadley grass?
Steamed with cultured butter from a farmer in Vermont. Tonight we are making pasta with gorgonzola sauce and asparagus.
Post that pasta with gorgonzola sauce! I have an Eye-Talian in the house that would love it.
Will do! More on the cultured butter. I used Vermont Butter and Cheese company's cultured butter, produced by a cooperative of small farms. It has a generous fat content of 86%. It was recognized in an article in Saveur-30 great butters.
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