Boating, Boarding and Burgers: Inaugural Michigan Asparagus Food Tour 2016

I recently had the privilege of being part of the inaugural Asparagus Tour that took place in Oceana County, Michigan on May 18, 2016. It was put on by the Michigan Asparagus Advisory Board, MAAB. I worked with the MAAB last year as well, doing on air food segments promoting asparagus so it was great to join this food tour and help promote it again this year. Oceana County is known as the "The Asparagus Capital of the Nation" and produces two-thirds of the asparagus that is grown in Michigan. The tour was a day full of fun, great education, delicious asparagus prepared in unique ways, and meeting new friends. I hope the inaugural tour was the first of many more to come - #ohsnap!

I grew up eating asparagus, literally farm to table, because my grandparents were farmers. They owned Krantz Farms in Mears, Michigan. Now my uncle has taken the farms over and keeps the family farming alive with growing asparagus, as well as cherries, apples and more. Michigan asparagus is not only delicious, but very nutritious as well. It is low in calories, only 20 per 5.3 ounce serving, less than 4 calories per spear. It contains no fat or cholesterol and very low in sodium. It is a good source of potassium, fiber, thiamin, vitamin B6, rutin and glutathione. One of the most important health benefits of asparagus? It is high in folic acid. A 5.3 ounce serving provides 60 percent of the recommended daily allowance for folacin, which is necessary for blood cell formation, growth, and prevention of liver disease. It's not only tasty, it's also good for you.

We started out our asparagus tour in New Era at Coulter Farms. We toured the packaging area and learned about the different ways that asparagus is picked and packaged, according to how it will be sold. In 2014, approximately 40% of Michigan asparagus was sold fresh in supermarkets, restaurants, farmers markets and roadside stands. While the other 60% of the crop was frozen, canned, or pickled. 2015 was the first year that Michigan sold more fresh asparagus than processed and they project, in 2016, it will be 60% fresh and 40% processed. Compare that to 2002 when 90% of Michigan asparagus was sold for processing and only 10% for the fresh market.

We also toured an asparagus field that was being hand picked at the time. Michigan is the only state to hand pick their asparagus. Asparagus is picked close to the ground, snapping off at the base. Stalks are referred to as spears and over 500 million spears are harvested by hand each season. It takes 4 years before a field is fully mature and fields last for approximately 20 years. A mature field is picked 25-35 times per season. 120 Michigan family farms harvest over 20 million pounds of asparagus each year. Michigan is second in the nation for asparagus production (California is #1 and Washington is #3). Michigan produces more than 300 commodities, making us only second in the nation for agricultural diversity with California being first. Michigan has a diverse commodity mix that is made up of about 60% crops and 40% livestock.

White and green asparagus are from the same plant. If they harvest the asparagus while still underground, it is white (because it hasn't reached the sunlight no photosynthesis takes places and therefor no chlorophyll develops which would give it its green color). Most asparagus in Michigan is grown in the sunlight, hence the green color. Purple asparagus is a different variety than green asparagus. It is also a little sweeter than green asparagus. It has a beautiful purple color when raw, but it turns green when cooked. So if you see white, green and purple asparagus at your farmers market, you'll know the difference between them. Green and purple asparagus can be eaten root to tip, raw or cooked but white asparagus needs the be peeled because it has a tough, bitter stalk. All asparagus needs to stay cold after it is picked.

Oceana County is home to the National Asparagus Festival, every June in Michigan. This year it takes place June 10-12, 2016. It is the longest running asparagus festival in the country. Courtney Kokx, the 2015 Asparagus Queen, recently crowned Mary Harris to be the 2016 Asparagus Queen. The Royale Parade is on Saturday, June 11th with Carl Feuhring as the 2016 Grand Marshall. Some of the events surrounding the festival are a 5k run, arts and crafts fair and even a food show.

Michigan asparagus season typically runs from early May to late June. Even though asparagus is only grown here in Michigan for two months, most stores carry it year around. It is typically imported in from either Peru or Mexico. What I want consumers to remember when buying asparagus, is to look and see where the asparagus was grown. We NEED to support our local farmers and buy fresh and local, especially when in season. I have seen Michigan asparagus right next to Peruvian asparagus at our local grocery store and we, as a consumer, need to be aware of that and buy MICHIGAN asparagus when given the opportunity. So, be aware and check the labels. Here is a label that Meijer carries, it's from Todd Greiner Farms in Hart, MI. This is one example of looking for the sign or label.

Our asparagus food tour wrapped up at the Michigan Asparagus Research Facility in Hart where Chef Paul Penney prepared some amazing asparagus dishes. He was also kind enough to share some of his recipes. We also toured the asparagus fields at the research facility to see all the different varieties that they grow for research purposes.

(Farro / Freekah / Multigrain) and Asparagus Pilaf

A blend of Ancient grains and Asparagus – A great side dish or a Vegetarian main dish

1 pound of sautéed Asparagus of choice.

1 1/2 cups of soaked Farro / Freekah / or Bob’s Red Mill multigrain mix 1 tablespoon of butter

1 tablespoons of Canola Oil

1 cup onion, diced

1 cup of celery, diced.

1⁄4 1⁄2 cup of freshly grated parmesan cheese

Salt and pepper to taste

About 3 cups of Chicken Stock, Water or Vegetable stock (choose as required)

Directions for soaking Grains:

In a medium pot, add 1 1⁄2 cups of grains to 3 cups of water and allow to sit for 8 hours. Drain well and use like regular rice for dish.

Directions for Asparagus preparation:

Slice the asparagus and sauté in a pan with either some butter or butter spray

For the remainder of the dish:

In a large sauté pan, add 1⁄2 the butter and 1⁄2 the oil and sauté the onions and celery until soft, about 3 4 minutes.

Add the grains and the rest of the butter and oil to toast the grains for about 5 minutes.

Add the liquid (stock or water) 3 cups all at one time and stir for 1 minute. Place on medium heat and cover. Check after about 15 minutes. Stir again and check for doneness of grain.

The Farro will take about 25 minutes to cook al dente. Add more liquid – 1⁄2 cup at a time if pilaf is too dry. For the last 5 minutes add the mushrooms and stir in well to heat through.

Season with salt and pepper to taste but remember the parmesan will add saltiness so go easy with the salt!

Serve topped with a sprinkle of parmesan cheese Serves 6 as a side dish or 4 as a main dish

For more recipes and information please contact the chef ... paul@paulpenney.com

Shaved Asparagus Salad

Makes: 4 servings

Shaved salads are a simple way to showcase the best of farmers’ market vegetables. Thinly slice vegetables using a vegetable peeler, toss them in a lemony vinaigrette, and top with salty cheese, like Parmesan, and nuts. This shaved asparagus salad showcases the best of early spring.

Ingredients

•Finely grated zest of 1/2 medium lemon

•2 teaspoons freshly squeezed lemon juice (from 1/2 lemon)

•2 teaspoons champagne vinegar

•2 tablespoons minced shallot (from about 1 medium)

•Kosher salt

•Freshly ground black pepper

•3 tablespoons pine nuts

•1pound thick asparagus spears, tough bottoms removed

•3 tablespoons extravirgin olive oil

•1/2 cup packed shaved Parmesan cheese (about 1 1/2 ounces)

•1 tablespoon finely chopped fresh Italian parsley leaves

Instructions

Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes.

Meanwhile, toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Remove to a small bowl to cool.

Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. (If you have trouble peeling the final portion of an asparagus spear, prop the spear up on the flat wooden handle of a spatula or spoon. This will raise it just high enough to allow the peeler to move freely.)

Whisk the olive oil into the lemonvinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper as needed.

Add the cooled pine nuts, dressing, half of the Parmesan, and all of the parsley to the asparagus and toss with your hands to combine. Taste and season with salt and pepper. Let sit at least 10 minutes before serving. Serve topped with the remaining Parmesan cheese slices.

For more recipes and information please contact the chef ... paul@paulpenney.com

Asparagus with Spanish Eggs and Chorizo

Tasty little pots of goodness to start the day or serve for a light meal with plenty of warmed tortilla. Ingredients

1 tablespoon olive oil

1/2 red onion, finely diced

3 garlic cloves, finely chopped

1/2 chorizo sausage, diced (see Tip)

2 long red chilies, deseeded and diced

8 tomatoes, diced

2 bunches asparagus, woody ends removed, chopped Freshly ground pepper and salt

4 free range eggs

Additional asparagus, trimmed

Additional 1 teaspoon olive oil

Directions:

1.Pre heat oven to 375o. Heat a frying pan over medium to high heat. Add oil to pan, and cook onion and chorizo until softened and starting to color.

2.Add garlic, chili, tomatoes and asparagus and cook for a further 8 minutes until liquid has reduced and becomes like a stew consistency. Add coriander and seasoning to taste.

3.Arrange four ramekins on a baking tray and divide tomato mixture evenly between the 4 dishes. Crack eggs over tomato mix and bake in preheated oven for 1520 minutes, or until eggs are cooked to your liking.

4.Meanwhile, steam additional asparagus or cook in same oven (arrange on a baking tray, brush with a little oil, and add to oven for the last 10 minutes of cooking time).

5.Serve Spanish Eggs with extra asparagus arranged on top.

These tasty little arancini balls are quick and easy to whip up from left over risotto. For a light meal, make larger arancini and serve warm with a tossed salad. To serve with drinks, or as a starter, make smaller arancini.

For more recipes and information please contact the chef ... paul@paulpenney.com

Asparagus Arancini

Ingredients:

1 batch Asparagus Risotto (See separate sheet) 1218 small cubes feta or mozzarella

1 1 1/2 cups flour seasoned with salt and pepper 2 free range eggs, beaten

1 1 1/2 cups dried breadcrumbs

Oil for frying

Directions:

1.Using slightly moistened hands, form risotto into balls, pressing a cube of feta or mozzarella into center of each ball. 2.Place flour, eggs and breadcrumbs on three separate plates.

3.Coat arancini balls in flour, dip in beaten egg and coat with breadcrumbs. Place on a plate or tray lined with baking paper, cover and set aside in refrigerator for 12 hours to firm up.

4.Heat enough oil to cover arancini balls. Test if oil is hot enough by dipping the end of a wooden spoon in oil. When oil is hot enough it bubbles up around the wooden spoon. If not, continue heating oil and testing using this method.

5.Cook arancini until light golden brown, remove immediately and drain thoroughly on paper towel to remove excess oil.

For more recipes and information please contact the chef ... paul@paulpenney.com

Asparagus Hummus

Ingredients

1 bunch asparagus, woody ends removed 1 cup cooked or canned drained chick peas 23 garlic cloves, chopped

1/3 teaspoon ground cumin

Juice of 1 large lemon

23 tablespoons tahini

12 Tablespoons of Olive Oil

Good pinch of salt flakes

Freshly ground pepper

Few drops of Tabasco sauce

Directions:

1.Chop asparagus and place in a food mill or processor. Add chick peas, garlic, cumin, lemon juice, tahini, salt, pepper and Tabasco and blend until smooth.

2.If serving hummus straight away, transfer to a serving bowl. Serve with warmed pita pocket bread, shredded lettuce, sliced cherry tomatoes and blanched, sliced asparagus.

3.If not using hummus at once, store in an airtight container in refrigerator for 23 days.

Asparagus cigars

Ingredients

•24 medium asparagus (1 lb)

•12 (7inch) flour tortillas (not lowfat) •1 large egg, beaten with a pinch of salt •2 tablespoons white sesame seeds •About 2 cups vegetable oil

•2 tablespoons soy sauce

•2 tablespoons fresh lime juice

•2 tablespoons water

•1 teaspoon sugar

•1 scallion, finely chopped

•Special equipment: wooden picks; a deepfat thermometer

Preparation

Trim asparagus to 6inch lengths.

Halve tortillas. Brush 1 half with some of egg mixture and place 1piece asparagus along cut side. Tightly roll up tortilla. Insert 1 pick crosswise to secure. Brush outside of roll with more of egg and sprinkle with some sesame seeds. Make 23 more rolls in same manner.

Heat 1/2inch oil in a 10inch heavy skillet to 350°F.

Fry rolls in batches of 3, turning over once, until golden brown, about 3 minutes per batch, returning oil to 350°F between batches. Transfer to paper towels to drain.

Stir together remaining ingredients until sugar is dissolved. Serve with rolls.

For more recipes and information please contact the chef ... paul@paulpenney.com