It is definitely spring here on the farm – the peach trees have all their leaves, the apple trees are in blossom, and the raspberries have tiny delicate flowers. The asparagus and rhubarb are being harvested, and the strawberries are beginning to grow in the gentle sunshine. We are thrilled that Green City Market has moved outdoors for the summer! Division Street market and 61st are our other markets that have opened. Other markets won’t open until June, but that won’t stop us from sharing photos and recipes from the farm! Unfortunately, the weather forecast is predicting a frost in the next few days. If the temperature does drop dramatically, it may affect our crops for this year. We will keep you updated. Michigan State University has a really neat chart available that goes through all the fruit and the stages of blooming – and how the temperature will affect the crops. You can check that out here.
Asparagus – we have green and purple asparagus. There aren’t huge differences between purple and green – some say that the darker purple has more health benefits; others claim that green asparagus is more tender but the purple is a tad sweeter.
Rhubarb – the rhubarb is looking beautiful this week.
Apples - these are apples that have kept exceptionally well over the winter. This is the last week that we will be selling Honeycrisp – we won’t have Honeycrisp apples again until this September. We also have Cameo, Melrose, and Granny Smith.
Cider - our apple cider is freshly pressed and absolutely delicious!
Red potatoes - the potatoes are in limited supply right now, and they are only available at our Division Street market.
We also have fresh eggs, honey, and preserves every week at market.
Add it to the Recipe Book
Whenever asparagus season begins, we always have folks asking for different ways to prepare asparagus. There are multiple ways to prepare asparagus, and many people have personal preferences as to what size of stalk and how long to grill, bake, sear, roast… the list goes on. Here’s the simplest way to prepare your asparagus and enjoy the incredible flavor.
You will need:
1 pound fresh asparagus spears, rinsed gently
1 1/2 tablespoons extra virgin olive oil
2 tablespoons Parmesan cheese, freshly grated
1 tablespoon lemon juice
Salt and pepper to taste
Preheat grill to medium heat. Marinate asparagus in extra virgin olive oil, salt, pepper, Parmesan cheese and lemon juice for an hour. Thread asparagus spears onto bamboo skewers. Grill for 4 to 6 minutes over medium heat. Other combinations of spices can be used instead of Parmesan and lemon juice – most common is a marinade of olive oil, garlic salt or freshly minced garlic and coarsely ground pepper with a dash of balsamic vinegar for added taste.
The Parachute restaurant in Chicago has been one of our faithful customers since 2014. Their food is absolutely incredible, and we love that they support local farms and use only fresh ingredients in their delicious recipes. Their restaurant is a well-loved favorite in the Chicago area, and Parachute has won many awards for their excellent cuisine, unique atmosphere, and helpful staff.
Photo is courtesy of their Facebook page.
We hope to see you at market!
- the Ellis team -