My bags are packed here in my Park Slope apartment and I'm headed back down south on Monday morning. I'm delighted, of course, but my timing is dicey, as I'm arriving the day after the farm tour and at the tail end of asparagus season! Disastrous!
Luckily, I've done some advance planning. During my last trip to Carrboro, I asked Rob of Whitted Bowers Farm, home of the most beautiful asparagus on the planet, to save me a few bunches of his harvest. And it's a good thing I placed my order in advance! By the time I arrived at the Carrboro Farmer's Market at 10am, Rob had sold clean out of his 80 pound harvest, and had in fact sold the whole bunch before 8am! You know it must be good.
I spent a few hours trimming, blanching, and individually freezing my asparagus bounty and I'll be happy eating away for the next few weeks, or as long as I can make them last. By the time my first Saturday in Carrboro rolls around next weekend, asparagus season will likely be over and done with.
I managed to catch the start of the season here in New York last weekend and treated myself to a bunch of the Northern stuff. Nowhere near as good as Rob's, but it'll do for now.
Next time you hear from me, I'll be pleasantly ensconced in my new Carrboro abode, cooking up a whole new set of treats in my sunny kitchen. With an island! Stay tuned.
Posts
Welcome back! I hope that as the Farmers Market rolls into seasons of mellow fruitfulness we'll bump into each other! We have a new little one on board this time. Can't wait for you to meet her!
ReplyDeleteI'm so psyched for you, but I'm definitely missing you already! I'm also jealous of your spacious new kitchen (and your apparently superior asparagus). Our farmers' market finally had asparagus today, as well as rhubarb, which was a nice surprise.
ReplyDeleteHow does the asparagus hold up to freezing? Does it heat up nicely, or does it end up mushy?