The Journey of an Asparagus Stalk
By Sarah Stone

I came to Featherstone because I wanted to see first hand where my food was coming from. Picking a bunch of broccoli or a pint of cherry tomatoes from a giant mound at market seemed too mindless. I needed to follow the vegetables that would make up some future meal go from seed to plant to harvest to package to delivery to display. And let me tell you, having witnessed a bit of a vegetable’s journey so far this season, the shear amount of manpower and machinery needed to bring my vegetables from seed to table are enough to make me examine my dinner with incredulity and awe before popping any veggie into my mouth. Take asparagus for instance, being that it’s one of our early spring vegetables, and one that’s in your box this week. Once the sun comes out, and the earth warms up a bit, asparagus grows like a tasty weed. It shoots up from the ground with amazing speed, and demands to be picked several times a day. Think about the bunch of asparagus you received in this week’s box. Say your bunch contains 15 individual stalks. Someone, myself or one of the guys, has hiked up to our asparagus field with a basket and a wicked looking knife. Each stalk that stands high enough to wave at us from the field gets cut from its family cluster and placed in a basket. (Shorter stalks are left to stretch for the sun a bit longer). Once we’ve walked the length and breadth of the field, and given attention to each cluster, our full baskets are brought down from the field. Back at the shop, each individual stalk of asparagus needs to be gently wiped free from dirt before being weighed and bound into 1 lb or 1⁄2 lb bundles. (Also, any stalks that are “deformed” (i.e.: have grown crooked) are discarded into the “dinner for Sarah” pile. Though if that pile grows too large, I can be persuaded to share. Next, the ends are cleanly cut so the stalks in each bunch are semi-uniform in length. Then, the finished bunches are carried to our coolers where they’ll wait to be packed in your produce boxes, dropped off at your drop site, and carried into your home. Finally, when you open your box and eat it up, the journey of an asparagus stalk has come to an end. And incredibly, compared to other fruits and vegetables, the journey of an asparagus stalk is quite a bit shorter in length than the sagas other vegetables boast. I find it all quite amazing. The intense individual care and gentle handling each piece of produce sees before you pluck it from your box, or supermarket shelf is mind-boggling. (I mean think about cherry tomatoes, each fruit individually picked and placed in your pint) Witnessing first hand a vegetable’s journey has made me more appreciative of a perfectly formed fruit, and more forgiving of the small dings and bruises that inevitably mark a road weary traveler. It has also opened up a soft place in my heart for the deformed, and helps me remember that the asparagus with a crooked neck tastes the same as its beautiful brother.  
        

Produce Info, Storage and Tips

Sconions: In early April, we planted old onion bulbs into the soil, and what emerges looks and tastes very similar to a scallion, or green onion. Scallions and green onions are just immature onions that are pulled from the ground before a prominent bulb has formed and their tops are still green.
Salad Mix: Our salad mix is usually a mix of lettuce, Asian greens and spinach. Unfortunately, our Asian greens got nibbled to pieces by flea beetles, and with the incredible heat of the weekend, our baby spinach outgrew its baby stage. So, while there isn’t the typical variety in the mix, it’s still tasty and very fresh!

Updates and Upcoming Events

DROP SITE UPDATE:
Just a friendly reminder. When picking up your box, please be respectful of our drop site hosts. Please don’t split your box at the site, and please make sure that you’re picking up the right box, and the right sized share. Let any family or friends who might be picking up your box for you, know how to pick up your box. Also, please remember to return your empty boxes the next week at your drop site so we can reuse them. Thanks!

PENNE w/ASPARAGUS AND SPRING HERBS
(from www.vegetariantimes.com)

The sauce for this light spring pasta is made with poached garlic and tofu, blended until velvety smooth and brightened with fresh herbs. You can top the pasta with freshly grated Parmesan cheese, if desired.

1 1/4 cups vegetable broth
8 cloves garlic, peeled
3/4 cup low-fat, firm silken tofu
4 tsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
2 Tbs. chopped fresh chives
2 Tbs. chopped fresh tarragon
2 Tbs. chopped fresh parsley
1 1/2 tsp. grated lemon zest
1 lb. asparagus, trimmed
8 oz. medium carrots (about 3), peeled
12 oz. dried penne pasta
 
1. Bring large pot of lightly salted water to a boil.
2. Meanwhile, in small saucepan, combine broth and garlic; bring to a simmer over medium-high heat. Reduce heat to low. Cover and simmer until garlic is
very tender, 15 to 20 minutes. Transfer to blender or food processor. Add tofu, olive oil, lemon juice, mustard, and salt and pepper to taste; process
until smooth and creamy. Return to saucepan. Warm over low heat but do not boil. Stir in chives, tarragon,
parsley and lemon zest. Cover and keep warm.
3. Peel asparagus stalks, if desired, and cut into 1 1/2-inch lengths. Cut carrots into 1 3/4-by 14-inch sticks.
4. Add pasta to boiling water, stirring to prevent sticking. Cook, stirring often, until just tender, 9 to 11 minutes. While pasta is cooking, place carrots in a steamer basket over boiling water. Top with asparagus. Cover and steam until tender, 4 to 5 minutes. Drain pasta and transfer to large,
warm bowl. Add vegetables and reserved
herb sauce; toss to coat. Serve hot with lemon wedges for squeezing, if desired.

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD
(adapted from www.epicurious.com)

Makes 6 servings

3/4 pounds asparagus, cut into 1-inch pieces
3/4 pounds penne or rigatoni pasta
1⁄2  tablespoon plus 1⁄4 cup olive oil
1⁄2  cup sliced green onions
3 tablespoons white wine vinegar
1  tablespoon soy sauce
1⁄2 bunch spinach
1⁄2 cup salted roasted cashews, coarsely chopped

Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add
pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tbs oil. Cool. Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.