Stillwater News Press

Garden

April 16, 2014

Farmers Market 04-17-14

Serve asparagus with Easter dinner

We are looking forward to another busy spring market this Saturday with several vendors in attendance and plenty of farm fresh produce at the spring and summer location at Strickland Park, across from Hastings near the corner of Hall of Fame Avenue and Main Street. Open market hours every Wednesday and Sunday are 8 a.m. to 1 p.m.

What’s at Market?

Veggies: Asparagus, green onions, herbs, kale, lettuce, micro greens, winter squash and peanuts

Meats: Beef, lamb

Eggs: Farm fresh eggs

Flowers and plants: a wide variety of plants for the garden

Specialty items include baked goods, breads, jams and jellies, salsas, frozen green chilies and Santa Fe-style Mexican cuisine.

Asparagus is in season now and there’s nothing better with Easter dinner than fresh asparagus!

PARMESAN ROASTED

ASPARAGUS

Ingredients:

2 1/2 pounds fresh asparagus ends trimmed

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup freshly grated Parmesan cheese

2 lemons cut in wedges, for serving

Directions:

Preheat oven to 400 degrees and lay the asparagus in a single layer on a sheet pan and drizzle with olive oil. I usually give them a toss to ensure the oil coats every piece. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with Parmesan and return to the oven for another minute. Serve with lemon wedges. Serves six.

Carla Maness is serving as the public relations officer for the Stillwater Farmers Market which has local vendors from Payne County and the surrounding areas. Visit stillwaterfarmersmarket.com for more recipes and to register for free e-newsletters.

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