Woo, spring. Now that the weather’s graciously warmer, Hoyd and I have been traveling more. Recently, we ventured up north to Beacon, NY!
Beacon itself was great to walk about in. Several art studios and shops kept their doors open in the 65° warmth, so we met some awesome folks. And of course, invested in their wares. I bought the Son of Man for Hoyd, and later he treated me to some baller aged white balsamic vinegar. (I quickly found out the vinegar is citrusy, tangy, and great drizzled on any plate of greens.) Sweet stuff!
We also tried some great food. If you ever venture over to Beacon, I highly recommend checking out The Roundhouse. Which overlooks a waterfall. I mean, this baby isn’t Niagara, but it’s close-up and beautiful.
After dinner we wandered and soaked in the last hour of the trip. Sweet conversation and a stroll were a great end to the date.
While I’ve been enjoying spring outdoors, I’ve also been loving it in the kitchen. After a full season of roots and kale, it’s high time for small, tasty greens like asparagus and arugula!
A new cookbook, The Gramercy Tavern, is a perfect resource for seasonal eats like this. After geeking out over the photos and local advocacy, I decided to try out the second recipe: Roasted Asparagus Salad with Pickled Shallots. Many ingredients are a little intense for me (nettles? say wha?), but they’re easily subbed while keeping the soul of the recipe.
The whole process is a lot of fun and definitely creates a beautiful palate of flavor and texture. I totally dig the slight sweetness of the roasted stalks balanced against the tangy onions and slightly bitter paste. And if you don’t get around to making the simple sauce or pickled shallots, enjoy the heck out of the asparagus. Seriously, they could stand alone! Haha.
Anyway, along with being plum tasty this dish serves up nutrients for you. Asparagus has folate and Vitamin K (which plays a role both in the development of blood clots and in the prevention of clotting); arugula is a cruciferous veggie, offering calcium; and shallots are alliums chockfull of folate and potassium. So enjoy! 🙂
What are your favorite spring things?
I shared this with y’all and Waste Not Want Not Wednesdays.
P.S. I highly rec cooking up the salad while listening to this.