News from the Lexington Cooperative Market
LexTalk
Spring 2012
Don’t forget Mom on May 13!
Spring Means Asparagus Distinctively delicious and a nutritional powerhouse It takes three years for a good harvest of asparagus once it’s been planted, but oh, it’s worth the wait! Luckily we can find fresh asparagus every spring; depending on weather, our season is from late May until June. Asparagus is distinctively delicious and a nutritional powerhouse, too. Roast or grill it with a little olive oil and garlic to bring out its sweetness, or steam and top it with a squirt of lemon and freshly ground black pepper (see page 5 for recipes.) As a simple side or as the basis for a soup or a pasta dish, asparagus always seems a treat.
How to Choose a Good Asparagus • Choose firm, rounded, bright green spears with compact tips that are uniform (so they’ll cook in the same amount of time) • A little woodiness at the base keeps the stalk from drying out, but you don’t want a spear that’s too woody
• Spears that are larger diameter are the most tender
• Trim the stem end of fresh asparagus about ¼ inch and wash in warm water. Pat dry and place in moisture- proof wrapping. Wrap ends in a moist paper towel or stand upright in water • Refrigerate and, for best quality, use within two or three days • Store away from light (in the back of the refrigerator) because light will destroy folic acid content Nutritional Highlights • High in folic acid (leading supplier of folic acid among vegetables)
• Good source of thiamin
• Excellent source of vitamin K, vitamin C, vitamin A
• Very good source of B1, B2, B3 and B6, manganese, copper, phosphorus, potassium, fiber, protein
Board Commits to Shared Vision! See Page 3