Loving local produce

By: 
Keith Bryant
 I am glad the weather has taken a turn for a few warmer days and daylight savings time.  
 I had to travel down to Nampa a couple of times this past week. I don’t know about you but there is a sign on Highway 95 just as you get off the interstate that makes my heart sing and my mouth water.   The fresh asparagus sign is out and it is one of the first things to harvest each year.  My mind blurs with endless possibilities when I think of asparagus.
 Only young asparagus shoots are commonly eaten. Once the buds start to open, the shoots quickly turn woody.  Water makes up 93 percent of asparagus’s composition. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc, and a very good source of dietary fiber, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, as the asparagus plant is relatively rich in this compound.
 Now you may have seen something besides the traditional green asparagus in the grocery store. There is a variety that is white.  White and green are the same just one is not exposed to sunlight. As it grows it is covered up so no photosynthesis starts thus not allowing the plant to green.  
 This makes the stalks more tender and less bitter but have a much shorter shelf life.  There is one more type of asparagus out there and although I have never seen any, it originates in Italy and is said to have a higher sugar content and low fiber. 
 The largest producers of this amazing plant is China, Peru and Mexico.  We in the U.S. consume more than any other country in the world. In the United States it is primarily grown in California, Michigan and Washington. We are just lucky to have someone that grows it here in Idaho and so close. 
 Riverview Gardens has been growing fresh local produce and flowers for over 16 years. They are known for their garlic and green garlic in the spring along with beautiful flowers, asparagus, carrots, beets, greens, radishes, beans, potatoes and a variety of table grapes. The asparagus is grown on a farm that has been family owned for 50 years. 
 Get to the store this week or take a drive over to Fruitland to find some fresh and yummy treats.  I marinated and grilled mine this week with a shrimp and pesto pasta. 
Shrimp and pesto pasta
Ingredients
8 ounces pasta
1-pound asparagus, trimmed and cut into 1-inch pieces after grilling to tender
½ cup sliced jarred roasted red peppers
¼ cup prepared pesto
2 teaspoons butter
1-pound raw shrimp, (21-25 per pound), peeled and deveined
1 cup dry white wine
Freshly ground pepper, to taste
Directions: 
 Bring a large pot of water to a boil. Cook pasta as directed. When cooked and drained stir in peppers, grilled asparagus and pesto. Cover to keep warm.
 Heat oil in a large skillet over medium heat. Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. Add the shrimp and to the pasta; toss to coat. Season with pepper and serve immediately.
 
 

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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