May 13, 1992 |
It's prime time for asparagus and other spring crops from fields around the Philadelphia area. "The New Jersey asparagus is absolutely beautiful," said Al Buehrer, whose Indian Rock Produce firm in Horsham supplies prime produce to hotels, restaurants and specialty retailers here and in New York. Asparagus was found at prices from $1.29 to $1.99 a pound in area markets this week. The market is strong on asparagus, said Buehrer, and prices should be fairly steady, though somewhat higher than usual because the harvest from Washington (a major source of supply)
June 21, 1989 |
With spring giving way to summer, it's a good time to get in some cooking of foods in season, before they become foods out of season. Asparagus, for example. Asparagus is widely available for many months of the year, even though it's best as a spring vegetable. But before its price gets out of hand, think about some of its delicious and quick variations. Steam or simmer it only as long as necessary; it should still have a little bite to it. Then consider making it the central ingredient in Warm Asparagus With Pistachio Vinaigrette.
May 1, 2008 |
We find ourselves on the cusp of an ambivalent May, the first, fragile blush of spring already fading - a special breed of Jersey broccoli rabe, so tender it can be eaten raw, finished; good-bye, too, to the feathery, early dandelion greens (saluted with their own annual banquet in Vineland), gone. Now you see bundles of tight-fisted fiddlehead ferns. Now you don't. It is reassuring, in one sense, to watch the parade step off, to feel the ancient rhythms kick in: In the woods near Fort Washington State Park, garlicky wild ramps were making their customary debut last week, their lily-like leaves waving, flags of surrender to foragers bent on adding them to a springtime supper.
June 18, 1986 |
Asparagus is one of the most elegant of vegetables. Its price during much of the year makes it a special-occasion treat. Asparagus is in our markets now but before you freeze some for later on find out where it was grown. Much of what we see is from California; it's good fresh but probably too old to freeze well. If you find freshly-cut local asparagus you'll have something worth freezing. Select asparagus with tender, tightly closed tips and a large proportion of green to white.
November 13, 1993 |
GIVING GREEN THUMBS DOWN TO PICKINESS OVER PICKING Welfare recipients beware! When the asparagus gets tender, the Dutch plan to get tough. In the cash-strapped welfare state's first foray into compulsory workfare, the Dutch are planning to offer 650 jobs in next season's asparagus harvest to unemployed citizens. "If people don't take them, their benefits will be cut," said Peter Hermans, who runs the project. "People don't want to be asparagus pickers, because you have to bend down all day, the pay often isn't up to scratch, and you have to get up at dawn," Hermans said.
June 24, 2012 |
Karen Rile is a writer and teacher living in Chestnut Hill When I was growing up, I rarely met a vegetable that wasn't canned. The Green Giant brought us mushy peas, army-green beans, and zucchini that squeaked when you chewed it. I had nightmares about that creepy, chlorophyll-deprived "French" asparagus floating in a jar in our West Mount Airy pantry, like a Mütter Museum specimen. I didn't encounter fresh asparagus until college, in the late '70s.
April 6, 1988 |
Spring has long been a popular word on menus. It evokes pleasant images of freshness, new life and an abundance of vegetables. In France, menus feature dishes a la printaniere, meaning a selection of spring vegetables is served around or alongside the main course. Traditionally this accompaniment included tender green peas, asparagus tips, new carrots, new turnips and baby onions. However, the term has been extended to mean a choice of colorful vegetables, of which some should be at the height of their season in spring but others may not be. Pasta primavera (primavera means spring in Italian)
May 2, 2014 |
With sugary, salty, addictive junk food everywhere, it's a challenge to persuade kids not to indulge. Of course, they've heard about eating fruits and vegetables. But in our healthy-cooking class at Lawton Elementary, I tried to appeal to their fifth-grade values: good looks, good grades, athletic prowess. Eating healthy food gives you more energy, makes you look better, helps your brain work better, makes your body respond better at sports, I told them. "It's like a car," I said.
July 17, 2004 |
Grace Rowe Walton, 90, a feisty Moorestown truck farmer who spearheaded the restoration of the historical Mount Laurel Friends Meetinghouse, died July 2 at Medford Leas, a Quaker retirement home in Medford, N.J. Mrs. Walton, who grew up on a dairy farm near Yardley, Pa., graduated from the George School in 1932. After earning a bachelor's degree in physical education in 1936 from Temple University, she taught at Emporium (Pa.) High School, where she coached a championship women's basketball team.
July 3, 2008 |
Not that you need an excuse to eat more watermelon, but it does have 40 percent more of the antioxidant lycopene than tomatoes. Plus, according to the USDA, watermelon is fat-free and a good source of vitamins A, B6, C and thiamin. But picking a ripe melon can be tricky. If only you could taste it before buying. "I love watermelon, and I taste away when I'm shopping for it," says Jimmy Iovine of Iovine Brothers Produce in the Reading Terminal Market. He's been selling watermelons from Florida and Georgia lately, but the Jersey crop should be in this week, he says.