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People mark time in different ways, the alignment of the stars, the phase of the moon, or what flowers are blooming in the garden. For us, it's what fresh vegetables and fruits are making their first seasonal appearance in the markets, and nothing says "spring" like asparagus!
IN THIS ISSUE, we celebrate asparagus as the beginning of the garden's cascade of fresh, local produce in the season ahead. We indulge in the bounty of asparagus by preparing it a variety of ways: steamed, grilled, roasted, breaded, stir-fried, pureed, wrapped, and garnished. You'll find plenty of ideas for your own improvisations with this springtime delicacy! |
SushiWed, Apr 27th, 7 pm
This class, the first in a series of three, will feature the art of Puff Pastry from start to finish. Sweet or savory, it's the buttery, light, crispy dough that creates turnovers, palmiers, and cheese straws. Sue will prepare puff pastry from scratch as well as demonstrate a number of possibilities for shaping and baking. Menu: A Braided Fruit Strip; Turnovers; and the classic sugar cookie called a Palmier. Instructor: Chef Susan HatalskyVisit our 
