From Alejandra Owens. You can find her at her food blog,Â One Bite At A Time. Alejandra also writes forÂ City Eats DC,Â a Food Network site, where you can book dinner reservations. Follow herÂ on Twitter atÂ @frijolitaÂ and email her atÂ alejandra[AT]borderstan.com.
I never thought I’d say produce could be a bully, but asparagus and strawberries continue to completely dominate the markets! Not that you won’t see other things out there, but strawberries and asparagus are kinda the stars of the show right now. So I thought I’d take this opportunity to remind you of a couple great recipe round ups we already did AND share a cool tip.
Then we gave you five recipes that showcased asparagus in all its green glory.
And now for the tip, which had not even crossed my mind. Today’s tip comes from Robin Schuster, our fearless leader over at the 14th & U Street farmers market:
“… today I want to remind you: never throw away the ends of the asparagus because they make great soup.Â In fact, every single asparagus stalk you buy is a two fer.Â And the less tender third or half of the stalk makes very flavorful soup.”
Well, duh! How could I have not thought of that! Truth be told, asparagus is prone to creating plenty of waste…and I always have a little memorial for it in my head when I toss it out. No mas! Thanks, Robin, for making me less wasteful but also giving me an excuse to eat even more asparagus while it’s in season!
Do you have a question for me about the markets? Some odd produce? Or maybe a cooking question? Just email me at alejandra[AT]borderstan.com and I’ll answer them in next week’s column! (Oh! And share your best cooking tips too!)