Asparagus


I just got back from Northern California and Southern Oregon. I was on a bit of a healthy sabbatical while squeezing in a visit with my old Poppa. I started the trip with a three-day healthy cooking workshop taught by renowned cookbook author, Rebecca Woods, in Ashland, Oregon. I learned so much from her. She is a very wise woman. I am blessed to be in a vocation (professional Foodie!) that allows constant learning and experimenting. I have a mind that is always seeking knowledge and the more I know about food, well, the less I know about food.
Eating well is a passion for me. It is also sometimes a great conundrum. There are so many confusing statements, books, diets and new/old revelations concerning the “best” way to eat. I know that I for one long for an easy, little, quick fix on occasion. I want this “fix” even after working in the fields harvesting fresh food or writing new, scrumptious sounding recipes and even after teaching a gratifying class on healthy fats and carbs to a group of appreciative, young mothers. When I am a very, very, important, busy person…that’s right, some days I am all that, and more, I fantasize that someone like Rebecca Woods who has much more talent and brains than me, will hurry up already and dream up something nutritive, tasty, (cheap!), readily available and easy all rolled up in one little shot or pill. So yes, I am one who grabs on to the extreme diet books, super foods, and doctor tested meal plans for weight-loss, low-libido, toe-fungus, anti-depression remedies, etc. Even though they have never worked for me and never will……………….
Alas, according to Rebecca, eating well means slowing down.  Eating well insists upon self-nurture and self-love, even if you have a private chef. Two things I run thin on…
As always, eating the best for your body means finding out what your body likes the best. Hardly any two bodies on this planet are alike. That’s why a general diet book is not much use to you as an individual. It is just a loving process that takes time and attention. Something we all run a little to the deficit on. A couple of things that do run true for all of us though are local, seasonal and diversified. That is about the only rule of thumb we can all adhere too. Personal preference and compatibility with what we choose will branch off from those three guidelines.
On that local, seasonal and diversified note, asparagus is prime for the picking right now. In my neck of the woods, Paonia, you can find it growing along the roadside next to fences and ditches. Search for old browned asparagus fern looking tops and you will hopefully find new green spears coming up in the same vicinity as the old brown fern tops. When the asparagus is fresh and tender like it is now, I sometimes eat it raw as I stumble upon it. If I score on a good patch and get it home, I just put it in a sauté pan with a little chicken stock or water and let it steam a bit. Just before it is ready I throw in a pat of butter, a little sea salt and some fresh black pepper. I let the asparagus brown a bit and then eat it right out of the pan. I can easily eat a pound of it by myself when cooked that way.
If you are interested in reading Rebecca Woods books, she has two for sale. One is called The New Whole Foods Encyclopedia and the other is called Splendid Grain. They are both highly recommended by myself and both have received awards from James Beard and Julia Child/ICAP. As it happens I carry them both on my local foods web site, www.freshandwyld.com
Have you got a favorite asparagus recipe you would like to share?

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