Chapter 3: Springing Forward

...humans have eaten some 80,000 plant species in our history. After recent precipitous changes, three-quarters of all human food now comes from just eight species, with the field quickly narrowing down to genetically modified corn, soy, and canola.

Heirloom-

Any type of vegetable seed that has been saved and grown for a period of years and is passed down by the gardener who preserved it. To be capable of being saved, all heirloom seed must be open pollinated (capable of producing seeds that will produce seedlings just like the parent plant). These vegetables are created the same way natural selection does it: by saving and reproducing specimens that show the best characteristics of their generation, thus gradually increasing those traits in the population.

Hybrids-

Onetime product of cross-breeding compatible types of plants in an effort to create a plant with the best features of both parents. These crosses are still limited to members of the same species: tall corn with early corn, for example. Many of our modern plants are hybrids. Seed from hybridized plants tends to revert to the qualities of the parents.

Genetic Modification-

Involves direct manipulation of genes in the laboratory. Freed from the limits of natural sex, the gene engineer may combine traits of creatures that aren't on speaking terms in the natural world: animal or bacterial genes spliced into the chromosomes of plants, for example.

Many heirlooms have been lost entirely. An enormous factor in this loss has been the new idea of plant varieties as patentable properties, rather than a gift of nature. Due to the ability of agribusiness to produce vegetables that withstand long distance travel and consumer demand for all produce regardless of season, most Americans now don't even know what out-of-season means.

Genetically modified plants are virtually everywhere in the U.S. food chain, but don't have to be labeled and aren't. Industry lobbyists intend to keep it that way.

You can help save rare, domesticated foods by eating them. They're kept alive by gardeners who have a taste for them, and farmers who know they'll be able to sell them. The consumer becomes a link in this conservation chain by seeking out the places where heirloom vegetables are sold.

Let's seek out heirlooms.

Power Road Farmers Market - Arizona

On a quick trip to my hometown of Phoenix this weekend, I visited my parents' Farmers Market to pick up some local AZ grub. Power Road Farmers Market on Power between Warner and Elliot was a little gem. It was reported to me that it is owned by the same family who used to own the Guadalupe Farmers Market. I walked away with a bag of fresh tortillas, a green chile and some fresh orange blossom honey. All local. Unfortunately, they didn't have any of their "world famous" pistachios but there is no doubt I will be back and pistachios will be had. They're amazing!

My supper tonight was a bean burrito made with the tortillas I picked up and homemade guacamole that included the chili I acquired. Everything was delicious and such a nice reminder of the home I miss already.

Asparagus Frittata

1 pound asparagus, tough ends snapped off

Salt

6 large eggs

1/2 cup grated Parmesan cheese

1 tablespoon minced fresh parsley leaves

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

3 medium scallions, white and light green parts, sliced thin

1. Bring several quarts of water to a boil in a medium saucepan.

2. Slice the asparagus in half lengthwise and roughly chop. Add the asparagus and salt to taste to the boiling water and cook until the asparagus begins to soften, about 1 minute. Drain the asparagus and set it aside.

3. Use a fork to lightly beat the eggs, cheese, parsley, and salt and pepper to taste in a medium bowl; set aside.

4. Adjust the oven rack to the top position and preheat the broiler.

5. Heat the oil in a 10-inch nonstick skillet with an ovenproof handle. Swirl the hot oil to coat the bottom of the pan evenly. Add the scallions and saute over medium heat until softened, about 2 minutes. Add the asparagus and cook for 30 seconds. Add the egg mixture and stir gently with a fork to incorporate the vegetables. Cook over medium-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets. Continue cooking until the frittata is set on the bottom and still loose on top, about 8 minutes.

6. Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. Do not let the frittata burn. Slide the frittata onto a large platter. Cut it into wedges and serve. (The frittata may be cooled to room temperature and then cut and served.)

Mine came out more like an omelet but SUPER GOOD.

Roasted Asparagus with Olive Oil and Salt

1 1 / 2 pounds thin asparagus (approximately 2 bunches), tough ends snapped off

2 tablespoons extra-virgin olive oil

Salt

1. Preheat the oven to 450 degrees.

2. Place the asparagus on a large baking sheet. Drizzle the oil over them and toss gently with your hands to coat each spear from end to end. Spread the spears out in a single layer over the baking sheet.

3. Roast in the preheated oven, shaking the pan once or twice to turn the spears, until the asparagus are lightly browned, 12 to 15 minutes.

4. Transfer the asparagus to a serving platter. Sprinkle with the salt and serve hot, warm, or at room temperature.

Asparagus Selection & Storage

Below are some tips to selecting the best asparagus at your market.

1. Look for straight, bright green, rounded stalks. You want spears that are firm to the touch and not bendable.

2. Select from asparagus that does not have a strong odor

3. Make sure tips are small, closed tightly and either dark green or purple

4. Avoid woody stalks

5. Choose spears of similar size so they will cook uniformly

Asparagus is best enjoyed immediately after purchasing. But to obtain freshness for up to 3 days, follow one of the methods below.

1. It may be stored for longer periods of time simply by placing bundled stalks upright in an inch or two of water (just enough to keep the stalks moist). Cover the tips loosely with a baggie to protect them from contamination.

2. Or you can wrap the cut ends of asparagus with a lightly dampened paper towel and seal it in a plastic bag before refrigerating.

Chapter 2: Waiting for Asparagus

I decided we should define New Year’s Day of our local-food year with something cultivated and wonderful, the much-anticipated first real vegetable of the year.…we were waiting for asparagus.

Asparagus is the year’s first major edible. It is a perennial, with a life span of many years. The rest of our plant foods are almost always the leaves, flowers, fruits, or seeds of plants that begin life in spring as seedlings and perish just a few months later when they’re frozen by autumn, or eaten, whichever comes first. Although it is available year-round, spring is the best season for fresh asparagus. Crops are harvested from late February to June, with April being the prime month. Asparagus is one of the best natural sources of folic acid, vitamins A, C, and K, some B vitamins, potassium, phosphorus, and glutathione, which is a potent antioxidant and anticarcinogen.

Last Sunday I headed out to the Los Feliz Farmers Market with the goal of acquiring some beautiful and life-altering asparagus. Clearly my hopes were high. The Los Feliz Farmers Market only began about a year ago so the need for community support to help strengthen its presence is great. I strongly encourage any Eastsiders to go.

As I often like to do, I walked the Market’s loop just looking and touching and smelling my options. Only on my second run-through do I decide on a vendor and make my purchases. I purchased 2 bunches of asparagus and some strawberries that were too pretty to pass up.

Kingsolver suggests that the simplest way to prepare asparagus is a quick sauté over high heat. I sautéed the stalks with some olive oil, butter, and salt each night for four dinners. Sunday night’s meal was truly better than I could have ever hoped. DELICIOUS! By Wednesday the stalks were looking a little sad and tasting a little bitter.

I can’t wait to get more tomorrow morning! I know that tomorrow’s dinner will not disappoint.

The Beginning

So, I'm starting to read 'Animal, Vegetable, Miracle' by Barbara Kingsolver. It is the true story of the Kingsolver family's commitment to only eating local, seasonal foods for one year.

Feeling inspired and looking for something new to sink my teeth into, I have decided to explore my own world of local and seasonal foods. I'm not sure where the book or this blog will take me but I am thrilled to explore this new pursuit.