Ripe for the picking
Serve up the freshest dishes with local asparagus, rhubarb
By Beth Stefura
Ohio State University Extension Educator
Celebrating fresh, local foods in season is one of the treasures in the Mahoning Valley.
Eating seasonally means enjoying the freshest and ripest foods in the height of their natural harvest.
Spring asparagus, summer berries, autumn, squash and winter apples are just a few of these local resources.
Buying local foods that are in season increases taste, quality, nutritional value, supports local growers and the economy, promotes food safety, creates a community connection and reduces the carbon footprint.
Visit www.mahoningvalleyagriguide.com for a guide that contains a list of local growers, farm markets and events in the Mahoning Valley.
This month’s feature includes asparagus and rhubarb. Asparagus is a perennial. When selecting asparagus, look for spears with tight buds and smooth skin. Asparagus should be straight and firm. Asparagus is highly perishable and should be stored upright with water at its base for two or three days in the coolest part of the refrigerator. Rinse well before using. Scrub with a soft brush to remove any sand.
Asparagus is an excellent source of folate and a good source of vitamins A, C and K. One cup of cooked fresh asparagus contains 35 calories.
Serving ideas include: Use raw and quickly blanch for 2 minutes. Add to a vegetable tray with a dip. Cook and serve with a small amount of butter, salt and pepper to taste. Toasted, slivered almonds may be added to cooked asparagus or freshly squeezed lemon juice.
Rhubarb
Rhubarb signifies that spring is here and summer is on its way.
Rhubarb is a perennial. Only the thick red and green stalks are edible. The leaves and roots are toxic because of excessive oxalic acid. Rhubarb has vitamins C and K and contains fiber and calcium. Rhubarb has a tart flavor, so it is served sweetened and cooked.
One pound of raw rhubarb equals 4 cups. One pound of cooked rhubarb equals 2 cups.
Choose rhubarb that has a bright, vivid color and feels dry, firm and crisp. Avoid stalks that are limp, wilted or have brown areas. Refrigerate in a plastic bag up to a week. Before using, wash well.
Visit a local farm market or grower to explore what is available and celebrate fresh, local foods that are simply in season!