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Health & Fitness

Spring Fever

Nothing in the world brings me more joy than going to the Farmers Market this time of year and checking out all the beautiful fresh produce.

Spring is in the air, and like most of you I have cabin fever!  Nothing in the world brings me more joy than going to the Farmers Market this time of year and checking out all the beautiful fresh produce. As a chef in New York I have the luck of having the best farmers in Long Island minutes away from my home.  The variety of items sold at these markets are limitless, Certified organic vegetables, Long Island corn, Asian greens, heirloom tomatoes, squash, onions, potatoes, fresh fruit, cheeses, pickles, pasta, preserves and even local fish are just a few items found. The knowledge these local farmers have is more than anything you could learn in a cooking class. Most of the farmers come from family farms which have been open for generations.  Whenever they recommend I cook or use their product a certain way I am always very pleased with the outcome.
 One of the big food trends we have seen over the years is Farm to Table cooking.  The idea of using fresh, in season locally grown ingredients seems new and trendy.  In actuality, before the invention of supermarkets, eating local was the only option people had. There is nothing tastier than eating a picked off the vine tomato with just a sprinkle of sea salt.  You can not compare that to the mealy, tasteless tomatoes found in mass quantity year round. Support your neighbors and pick up some fresh produce from a farm stand this week. This is the time of year to try a new recipe.  Family and friends will be surprised at how delicious your meal is, maybe even the kids will eat a vegetable or two!
Most Farmer Markets open in early June or July and stay open through November.  For a list of markets in Long Island you can go to www.lifb.com (Long Island Farm Bureau).  Or check the internet for local farmers in your area. Please enjoy this Well Seasoned Recipe:
Spring Time Asparagus and Pasta

  • 1 (16 ounce) package dried whole wheat Penne pasta
  • 5 tablespoons Grapeseed oil , divided
  • 2 skinless, boneless     organic chicken breasts - cut into cubes
  • salt and pepper to taste
  • 1 crushed garlic clove
  • 1/2 cup low-sodium chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • 1/4 cup Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and crushed garlic. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Pour chicken broth into the skillet. Then stir in asparagus, thin sliced garlic, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

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