Here in Maine, asparagus is one of the most highly anticipated vegetables each and every spring. Emerging from the soil around mid-May, these snappy green stalks make their way into our meals in a variety of ways.
Spring Ricotta w/ Rosemary Infused Honey
A Day On the Water
Acorn Fried Flounder Roe
We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior.
Nettle Paneer
I've never been a big fan of Indian food, but I will add, I've never really eaten good Indian food. My memories of a popular spot in my hometown comes with greasy sauces, precut frozen vegetables, and less then excellent parboiled rice that often accompanied most dishes. Since those meals many years ago, I've simply stayed away from the cuisine. But thankfully, things have changed.
Venison Stew w/ Wild Mushrooms
Butternut-Sage & Oyster Mushroom Frittata
This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to justify making a fire. 44 North French Press lead to family time and a quick egg breakfast with the most amazing loaf of spelt bread baked in a wood fired oven by Tinder Hearth Bakery in Brooksville, Maine.
Roasted Winter Squash-Kefir Smoothie
Blueberry Slump
Asparagus, 6 Minute Egg, and Hollandaise
Asparagus, eggs, and hollandaise are a classic combination and can be seen on menus across the country, especially during the spring, when asparagus first emerges from the soil. The rich, creamy emulsion (hollandaise), nicely compliments the slightly bitter asparagus, zest radish, and egg that is soft an gooey in the center.