Market season is back! Hopefully, as you arrive at the Sanford Farmers’ Market this Saturday and are greeted with the colors and smells the season brings, you drift into a daze, excited about all the ways you can enjoy the spring flavors. As green as the day is long, one of the first colors to greet you comes in the form of long spears and provides a tender yet still firm texture that is easy to chew. Asparagus is a versatile produce that can be thrown into many recipes to bring forth flavor, texture, and powerful nutrients. Grilled, roasted, or sauteed… salads, frittatas, or stir-fries, you decide the way.

When selecting asparagus, look for unified spears and dry, tight tips. Keep fresh in the refrigerator for 4 days by wrapping the ends of the stalk with a wet paper towel and placing it in a plastic storage bag. When ready to prepare, pull the spears out, wash well, and cut off the white base before cooking. Enjoy this early spring color by finding a way to incorporate it into your weekly meals. Remember, not much needs to be done to bring out the flavor!

Along with it being market season again, Market Menu is back! For the third year in a row, we bring you weekly recipes that will inspire you to taste local by shopping local. Based on produce availability from the vendors that week, you can plan to craft a dish that brings out flavors from the farm. Recipes can be located on the Sanford Farmers’ Market Facebook page, Lee County Extension Website, and Saturday pick-up copies on the market manager table.

Celebrating National Brunch Month, this recipe would pair well with the addition of other market ingredients such as tomatoes or mushrooms, making a complete with a side of strawberries.

Market Menu April 20th Recipe:

Asparagus Frittata

Ingredients:

• 6 large eggs,
• ¼ cup milk of choice
• 2 garlic cloves, minced
• ¼ teaspoon salt & black pepper
• 4 spring onions or scallions, chopped
• ½ cup chopped asparagus
• ½ cup halved mini mozzarella balls
• ¼ cup crumbled goat cheese
• ¼ cup chopped tarragon or chives

Directions:

Preheat the oven to 400°F. Whisk the eggs, milk, garlic, salt and pepper until well combined. Set aside. Heat ½ tablespoon olive oil in a 10-inch skillet over medium heat. Add the scallions, and asparagus, stirring occasionally, until the asparagus is tender but still bright green, around  5 minutes. Add the egg mixture and gently shake the pan to distribute evenly. Add the mozzarella and goat cheese and bake for 15 to 20 minutes or until the eggs are set. Enjoy served warm with a side of fresh strawberries!

Recipe adapted from Love and Lemons

Asparagus facts from NC State Extension and fruitsandveggies.org

N.C. Cooperative Extension prohibits discrimination based on race, color, national origin, age, sex (including pregnancy), disability, religion, sexual orientation, gender identity, genetic information, political affiliation, and veteran status.

Extension Family and Consumer Science professionals are part of a nationwide educational organization funded through the Land Grant University System and United States Department of Agriculture. Local Extension Family and Consumer Sciences professionals provide practical, relevant, non-biased, research-based information.

N.C. Cooperative Extension’s goal is to provide the residents of the community with research-based knowledge. For more information on nutrition, health, food preservation, and food safety in Lee County please contact the Family and Consumer Sciences Agent, Ashley Szilvay at 919-775-5624.