WHAT' S IN SEASON

Asparagus season will soon be upon us as will fiddle head season. These spring delights are harbingers of warmer times to come, and are a welcome treat after months of a winter void of fresh greens. This issue's first recipe comes to us from the award winning Chez Piggy Cookbook. It is of note that Chez Piggy is a regular customer at the Kingston Market. Thank you Zal and Rose for allowing us the use of the recipe in our newsletter. Our second recipe features two of Nature's gifts to us: Fiddleheads and Wild Leek. Note that the *'s indicate those recipe ingredients that are available at the Kingston Market.

 

ASPARAGUS AND HARD COOKED EGG ALA CHEZ PIGGY
Juice of one lemon*
Balsamic vinegar*
'/2 tsp. Dijon Mustard"
2/3 cup olive oil
2 shallots* chopped, or 2 Tbsp (25mL) very finely chopped red onion*
1 egg*, hard- cooked, white separated from yolk
1 Tbsp capers, coarsely chopped
2 Tbsp. Chopped fresh chervil* or chives*
Coarse salt and freshly ground black pepper
2 lb. Asparagus*, trimmed and rinsed
In a bowl mix together first four ingredients. Finely chop egg white and add to vinaigrette. Set aside. Tie asparagus in bundles and cook upright in boiling salted water until stem ends are tender. Refresh under cold water and drain. Arrange asparagus on individual plates. Drizzle with vinaigrette.
Garnish with egg-yolk mixture. Serves 4 to 6.

STEAMED FIDDLEHEADS WITH WILD LEEK
3 Tbsp Butter
Juice of '/~ large lemon*
1 egg* slightly beaten
3 Tbsp Wild Leek*, chopped, sautéed 2 minutes
1 pt. Fiddleheads*, steamed 5-7 minutes

For this recipe you will need a bowl just a bit bigger than your egg beater. Pour a few inches of water into a pot and set on medium heat. Set bowl into pot, double boiler style. Put butter and lemon juice in bowl and heat until melted. Beat until homogenized, then add egg while beating until sauce thickens, about one minute. Remove from hot water immediately, beat 30 seconds more. Add wild leek and pour over fiddleheads. Serves 2.

Don't forget to stock up on Maple Syrup for your pancakes, oatmeal, ice cream, or any other thing you can think of to create an unbeatable treat.

As the year progresses, watch for other fruits and vegetables as they come into season. It seems every week holds a new morsel to add to a recipe. And remember to visit the craft section behind the produce vendors when shopping for that birthday, wedding, or a treat for yourself!