The Cherry Street Farmers Market opens Saturday – not a moment too soon.
No, the market won't have a lot of the good stuff we associate with farmers markets at the height of the season. It's too early for strawberries, squash and tomatoes, of course.
But vendors will still have plenty of farm-fresh veggies and herbs spilling out of the backs of their pick-up trucks.
I'm most excited about fresh, local asparagus. Remember, if you pick up some on Saturday it will be great for your Easter brunch, lunch or dinner.
Here's a good recipe for a roasted asparagus from Gourmet magazine.
ROASTED ASPARAGUS WITH FETA
2 1/2 pounds medium asparagus, trimmed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces feta, crumbled (about 1/2 cup)
1. Put oven rack in lower third of oven and preheat oven to 500 degrees.
2. Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in one layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese.
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