The 52 New Foods Challenge – Asparagus

The 52 New Foods Challenge Food of the Week: Asparagus

The first spring food for our challenge! (That puts me at least a couple week behind!) Jennifer Tyler Lee suggests roasting asparagus or adding them to a frittata. A couple of weeks ago, when I found them at my favorite vendor at my local farmers market for the first time this season, I decided to make cream of asparagus soup. The recipe I had called for heavy cream, but I decided to paleo-ify it by using cashew cream instead. It was great! I’ll be making it again!

Food Facts:

  • The season generally starts in March and only is a few months long, so I rarely buy asparagus after spring is over
  • Asparagus is best cooked and served as soon as it is harvested, so growing your own is highly recommended. When purchased from the farmers market or store, cook within a few days
  • Shorter spears are up to ten times sweeter than spears that are 10+ inches long
  • Cooked asparagus is more nutritious than raw and steaming is the most nutritious way to cook it
  • Purple asparagus is more nutritious than green asparagus
  • Member of the lily family
  • Good source of vitamins A, C, and K, and potassium, folate, thiamine, riboflavin, manganese, and copper
  • Good source of fiber
  • Includes antioxidants lutein and beta-carotene
  • Considered to be a good prebiotic. Our digestive systems are home to billions of bacteria (when they are functioning well, that is) and the bacteria colony needs to prebiotics to thrive
  • Because of their high fiber content, they help to lower cholesterol
  • Asparagus has been shown to suppress the growth of liver cancer cell

From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Superfoods: The Healthiest Foods on the Planet
by Tonia Reinhard

Photo Credit: Luv Kreativ Photography https://www.instagram.com/luvkreativ/?hl=en

In Season, in April

April is here and that means that STRAWBERRY season
is upon us. This means that I will be eating as many strawberries as I possibly can from now until about October.  Here is a list of what is in season in April (in Northern California). 

What are you looking forward to in April?

Hugs & Health <3,

Katie

In Season, in March

Happy March!

March is one of my favorite months because SPRING officially begins and because my birthday is in March. 🙂 As for what’s in season in Northern California in March, I wish there were fruits that were in season besides citrus fruits, but since there aren’t, I’m enjoying the citrus. March is officially asparagus season in most of North America. After reading Barbara Kingsolver’s Animal, Vegetable, Miracle: A Year of Food Life I decided that I would only be eating asparagus during the late winter and early spring. 

It’s what I’m most excited for this month! Bring on the stinky pee!! What seasonal produce are you going to enjoy in March?

Hugs and Health <3,

Katie