Flourish with Food: Springtime Veggie Delights

A weathercaster recently spoke of the meteorological season of spring - March, April and May – being based on the calendar and annual temperature cycles.  The astrological season of spring, based on the position of the earth to the sun, begins March 20th. 

Veggie lovers’ season of spring is marked by the presence of beautiful asparagus and red rhubarb in the produce aisle. Asparagus, one of the less popular vegetables, is gaining in demand by health-conscious consumers.  Rhubarb is often seen as a fruit because it’s an ingredient in baked goods and toppings.  However, it is a vegetable!

Nutritionally, both are low in calories.  A ½ cup of simply steamed or boiled asparagus has 20 calories, 2 g fiber, 2 g protein and a trace of fat.  A ½ cup of unsweetened rhubarb has similar calories.  However, it’s intense sourness or tartness demands sweetening, which is often with sugar.

Here’s an April challenge: Have asparagus in 1 or more meals; rhubarb in one meal item.

What to look for in buying asparagus:  firm (not limp) and straight stalks, vibrant green (or purplish) color, tightly closed tips. A tender stalk will squeak when squeezed or snap when broken. Fresh stalks can be thin or thick.

How to store: in the refrigerator standing upright in a jar with a little water (like flowers)

How to prepare: rinse first in water; cut or snap off the woody end of the stalk, about 1 inch.

How to cook: steam, boil, roast, grill, sauté.

For great guidance on purchasing, storing and cooking asparagus: https://www.eatingwell.com/article/291494/how-to-cook-asparagus/

For recipe ideas: https://www.simplyrecipes.com/search?q=asparagus

What to look for in buying rhubarb:  firm, crisp stalks with a glossy skin. Red and green stalks taste the same. Thinner stalks are generally less fibrous.  Leaves, if still attached, are toxic.

How to store: in a plastic bag in the refrigerator for up to a couple weeks.  Freeze whole or chopped rhubarb for 3-4 months to maintain best quality.  Since rhubarb has a short season, freezing extends its availability.

How to prepare: wash thoroughly under cold water; trim the woody ends; cut in desired size pieces. 

For test kitchen approved rhubarb recipes: https://www.tasteofhome.com/collection/top-10-rhubarb-recipes/?srsltid=AfmBOoox4fRHlRjUwy3G4540mYYLtwGRfbcCLgNfxxO-cMaSmdNb8z3C

Simple stewed rhubarb is a family favorite for topping vanilla ice cream, angel food cake, yogurt and pancakes. Combine about 6 cups cut rhubarb, 1 cup (less or more to taste) sugar and 2 tbsp water.  Simmer until sugar dissolves and rhubarb breaks down.  Stewed rhubarb recipes may also include cinnamon, orange juice, lemon juice or alternatives to sugar (stevia, honey).