Happy Monday World! Today's post is all about one of my favourite vegetables in the world! Its great for you, super versatile and is currently in season...
Can you guess...
Is related to onions & garlic (Lily family)..
Aside from North America - China, Peru & Mexico are some of the top suppliers...
Present day is still harvested by hand...
Anyone? Anyone?
Last hint: It makes your pee smell (roughly 20-40% of population cannot smell it)...
Asparagus people!
A couple weeks ago I was invited by our friends (Toronto) Foodies on Foot to join the #Asparabus tour. This included a media bus which brought us to Norfolk County to enjoy a day of asparagus farms, lavender farms & a lunch prepared by future chefs that was oh so good! As if this wasn't enough we were sent home with 11lbs of fresh Ontario asparagus to create some tasty culinary inventions! I decided to do something raw & something cooked to highlight the ingredient without losing its delicate flavour! Super simple & nutritious for you to recreate at home!
Here's a recap of our day & my new recipes! Mmmmm.
Mission:
Learn all about #asparagus.
Where:
Welsh Brothers Farm, Simcoe ON
 |
| Where the magic happens: trimming, bunching and packaging. |
 |
| The star of the day: ASPARAGUS |
 |
| Shared selfie with Asparagus! |
 |
| Asparagus grow in individual little rows. Can be harvested every 2-4 days and will harvest for up to 15 years! |
|
 |
| The bluest of skies! |
 | | |
| Ready to take home or ship to stores! We went home with a box each! Eleven pounds of goodness! |
|
|
|
|
|
|
Next up:
Bonnieheath Lavender & Winery
Where:
Norfolk, ON
Mission:
Eat & Network with all the Lovely People
 |
| Oh so pretty - last years lavender (doesn't harvest until late summer) |
 |
| Lunch is served: Mixed local pork bbq, variety of asparagus dishes & rhubarb desserts! |
 |
| Mmmm so much beautiful & local food! |
 |
| My plate: YES I eat a lot! |
 |
| All natural lavender shop: I bought bug repellent, soaps & body lotion! |
 |
| Obviously I had to bring some lavender & cider home for Josh & I! |
 |
| The smell! Oh so delicate and fragrant! |
|
|
|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
And now for some new & delicious (modest right) recipes!!
Spring Goddess Salad
(Gf, Vegan)
Yeilds 2 mains or 4 sides.
What you need:
1 cup chickpeas, (cooked)
1 cup fresh peas,
1 small handful fresh mint
1/2 English cucumber, julienned
1 bunch of asparagus (steamed gently and trimmed)
1 handful of basil
1 lemon, juiced
1 fennel, julienned
3 tbsp of olive oil
sea salt and pepper
What to do:
Gently steam asparagus. Mix all ingredients minus the asparagus. Taste and season accordingly. Arrange asparagus on plate and then place the mixed salad atop. Finish with fresh mint and lemon wedges. Perfect accompaniment to shrimp, chicken or great with goat cheese!
Asparagus & Jalapenos Cornbread Muffins
(GF, Vegetarian)
What you need:
3 tbsp coconut oil
1/3 cup apple sauce or reduced/cooked peaches
1 large egg
1/4 cup of pure maple syrup
1 cup coconut milk
1 cup cornmeal
1 cup gf flour (Bobs Red Mill)
1/2 tsp baking soda
Sea salt & pepper
1 red chili/ jalapenos, diced
1 bunch of asparagus, chopped BUT save tops for garnish.
Preheat oven to 350 and coat muffin tin with coconut oil. Mix all wet ingredients together with peppers and asparagus. Mix dry ingredients together thoroughly & slowly incorporate into wet batter. Pour into muffin tins approx. 1/4 full. Finish with aspara-tops. Bake for 15/20 minutes until golden. Good for up to 4 days fresh OR freeze for a couple weeks. Great with a fried egg, with preserves or what we did at home is use for shhhhmancy #sloppy Joe's using Walter All-Natural Caesar Mix as our sauce!
 |
| Pretty little things ready for the oven! |
 |
| Yummers. |
 |
| Updated cornbread without all the bad stuff!! Feel good about feeding your family these! |
|
|
|
As always, send us a tweet when you replicate any of these! Yay.
Until next post lovelies,
rbn
xoxox
 |
| THE TROUBLEMAKERS! |
 |
| Anna & moi! |
 |
| The one and only Steven Hellman! |
Sauté onions and garlic for two minutes until transparent. Add in cauliflower and roast in pot until it becomes toasty and golden. Add stock - if cauliflower is super large you may need more stock (enough to cover). Bring to a boil, then reduce to a med simmer for 15 minutes or until everything is tender. Add in beans and puree until desired texture - adding in more stock if needed. Serve with oil and garnish. Yumms - I know I always say eat with colour and this is a white soup BUT its not processed so its okay! 
