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Spring Crops

Asparagus is among the first crops to make an appearance in the spring and local farmers are already touting their crops online. We got a great picture the other day from Cole’s in Madison, and Sarah DellaVentura wrote a whole column about it on Guilford-based Bishop’s Orchards’ blog.

Here’s DellaVentura’s recommendation: “Don’t overcook it! It should be a vibrant green color. It’s...simple to roast it. Preheat oven to 400 degrees (standard temp for roasting vegetables), line a baking sheet with tin foil (makes for easy cleanup), trim and rinse asparagus, place in a single layer on sheet, drizzle with olive oil, salt, and pepper to taste, toss and place in oven for 15 to 20 minutes. That’s it! Want to get fancy? After you take out of the oven, sprinkle with some Parmesan cheese! Roasting asparagus is now my ‘go-to’ way to make it. Simple, easy, and delicious!”

To read more of Sarah’s recipes, go to bishopsorchards.com and click on “Blog” under News/Events. Other spring crops that are growing well include peas, lettuce, and onions, Cole’s reports.