The Farm Stand

ripen in the winter. All of these are high in vitamin C and Vitamin D, which are especially important in the winter when there is less sunlight and more colds going around. So, if you feel like you need a nutritional boost, head to your local farmer’s market for some in-season produce.

We can enjoy may fruits and veggies here yearround due to our nice weather, but there are a few fruits and veggies you should keep an eye out for that are in season this month:

• Asparagus

• Peas

• Kumquats

• Broccoli Rabe

• Mushrooms Artichokes

• Grapefruit

• Brussel Sprouts

• Leeks

Rosa from Morro Bay Mushrooms can help you pick the perfect mushrooms for this dish, but my favorite is the lion’s mane or oyster mushrooms. Onions are essential to this dish and luckily you can find them year-round from many local farmers. For this recipe try to pick out a bunch of asparagus that is thinner than the usual sturdy looking stalks.

Spring Farmer’s Market Fettuccini

Ingredients

• 6 tbsp salted butter

4 tbsp olive oil

• 3 large sweet yellow onions, sliced peeled and cut into ¼”

• 1 tbsp sugar

• 1 lb thin fresh asparagus tough ends removed

• 8 oz chopped mushrooms (lion’s mane or oyster)

• 10 oz fresh peas

• ⅓ cup sherry cooking wine (or chicken broth with lemon) 10 oz fettuccini pasta (fresh Etto pasta is delicious with this!)

• ½ cup freshly grated parmesan cheese* plus more for serving

• Salt and pepper

Directions

Heat butter and oil in a large cast iron skillet over medium heat. Add onion and sugar and stir to combine. Cook for about 5 minutes, until onions are just starting to brown. Give a good stir and reduce heat to medium low. Continue to cook until onions are brown and caramelized, about an