Battle Asparagus

Corey’s Grilled Asparagus vs. Melany’s Asparagus Fries

May is asparagus month so Corey and I couldn’t resist the bright green lanky stalks popping up around the market. We wanted to include a recipe for this post but we could not simply agree on just one. Corey wanted an excuse to fire up the grill again this weekend and I wanted to use my new Pampered Chef baking sheets! Therefore, battle asparagus happened. Corey and I went our separate ways after the market to see who could create the best version of our fresh asparagus [spoiler alert: I win ;)]. We did play by some rules: the recipe had to be quick (we had to leave in an hour), simple (our cupboards were bare), and delicious (market shopping makes you hungry!).  Please find our recipes below and let us know who won because we are keeping score.

Both recipes involve simple prep work when cooking asparagus. First you need to wash it well, if you have some white vinegar handy you can let the asparagus soak in a bowl of water and a few splashes of vinegar to help remove any existing residue. But with the farmer’s market asparagus, we had no trouble at all. Next you need to break off the woody ends of the stalks. The tops of the asparagus are flexible and as you move downward you can feel it start to get stiff. You know you hit the spot when you can hear a crisp snap. Even though we don’t need the ends for these two recipes, they are handy in stocks so don’t be so quick to toss them out.

Corey’s Grilled Asparagus:

This is so simple; I wouldn’t even call it a recipe. All you need to do is prep the grill for high heat cooking.  In a bowl combine 1 part olive oil, 1 part balsamic vinegar with a dash of salt and pepper to make a marinade for your asparagus. The measurements are not exact because it is personal preference. You can zest it up with more vinegar or omit it all together if that’s your style. If you want to be fancy you can add in some garlic or other herbs for a more robust flavor. Now, get your hands dirty as you coat the asparagus in the marinade. You can let this sit for as long as you like or if you are impatient like me—it’s time to grill. Place the stalks evenly around the grill and rotate while they cook for about 5-10 minutes. You want them to be fork tender and have that photogenic charred look. Okay that’s it! They are ready to serve or maybe you just don't want to share.  

  

Melany’s Asparagus Fries:

You will need:

- 1 bunch of farmers' market asparagus

-1 cup panko bread crumbs

- 1 tsp salt and pepper

- 1 egg

- ½ cup all-purpose flour (I used garbanzo bean flour)

1. Preheat oven to 400 degrees

2.  On a plate, lightly beat one egg to create an egg wash

3. Dust the asparagus with the flour, salt and pepper (not a lot will stick but that’s okay)

4. Set up your working station with an assembly line including your floured asparagus, egg wash, panko crumbs, and baking sheet

5. Take one stalk at a time as you roll it in the egg wash and then the panko crumbs. Repeat with the remaining asparagus and arrange them carefully onto the baking sheet

6. Bake for about 15 minutes till they are golden brown

7. Plate and serve

You Can't Buy Happiness But You Can Buy Local

The first two weeks could not have had better weather to shop for fresh produce and interact with the different vendors. Even when it’s wet and windy, a fancy pair of rain boots and matching umbrella makes for great shopping attire. On Saturdays, right in the center of the Gettysburg Outlet Shoppes, a variety of vendors set up to display local products and share their story. There was a great turnout and even outlet shoppers could not resist a snack to make it through a long day at the stores. Maybe light winds carrying the scent of fresh flowers and baked goods attracted them our way.

During our visit to the market, we were excited to meet some locals and most importantly, find some fresh food for a cookout later in the day. We ended up walking away from the experience with a reaffirmed respect for the local producers and their passion for what they do. There are no secrets (other than the family tradition) as to how each vendor raises livestock or grows their produce and they are proud to share with anyone. In today’s food industry, we often do not get the opportunity to personally meet the individuals who produce our food. Nothing is more rewarding and satisfying than being conscious of what is on your family’s dinner table which brings a greater appreciation for the local community.

Interacting with the different vendors was a fun experience that made us very eager to try different products and learn the story behind what is being consumed. After meeting the producers and trying a few (okay.. a lot) of samples, we decided to grill hamburgers using fresh ground Icelandic Lamb from Woollyboogers Sheep Farm and ground beef from Santa Gertrudis Cattle found at Chapel-Ridge Meat & Mercantile. Amazing…there is something to be said about the flavor that comes from animals treated humanely and allowed free range to graze the pastures. To fully appreciate the taste, we just added a pinch of salt and pepper before we molded them into giant patties and fired up the grill. And do not forget about dessert! A coconut cake from Beevia Farm and Bakery rounded out a delicious dinner and a fun experience at the farmer’s market.

Don’t worry, we are just getting started. Stay tuned as we visit with individual vendors, take some more pictures and try out new recipes.

Welcome to the 2013 season!

 

Hello and welcome everyone! Thank you for visiting us at the Adams County Farmers` Market blog. We hope you are as excited for the start of the 2013 season as we are. Starting Wednesday, May 1st, local vendors will be lining up to offer you the best produce, crafts, pastries and other goodies from Adams County. This year, our blog will be your personal guide to navigating the markets and learning how to integrate these versatile products into your everyday life from the perspective of an average consumer just like you! If you have not already, please sign up for our newsletter and follow us on Facebook to receive updates on product availability and current events.

So… Allow us to introduce ourselves. My name is Melany and along with my Fiancé Corey, we love all things fresh, local and convenient. We are young adventurists who enjoy cycling through the battlefields, trying new things, cooking and of course browsing the local market. We are planning a September wedding and just moved into our first home located in downtown Gettysburg. After graduating from the University of Maryland, we accepted job opportunities that moved us north of the Mason Dixon Line away from our hometown of Frederick, Maryland.

Our vision for this living testimonial is to highlight our adventures at the Adams County Farmers’ Market and encourage our online community to do the same. We will talk about the products we love, keep you posted as we learn about each vendor, share recipes and give genuine feedback on our experiences. So whether Corey and I are milking cows, picking up our sweet potatoes for the week or getting creative in the kitchen, we hope you will enjoy following us around the markets as we become familiar with our humble neighbors that can’t wait to share their products with you.

With your help, we are going to make this season`s blog fun! We want you to ask questions, provide suggestions and let us know what you think via our comments section below each post. Let`s be friends! We would love to hear from you, so please leave us a comment telling us a little bit about yourself and what you’re looking forward to this season :)