SMALL: asparagus, spinach, kirby cucumbers, gold potatoes, scallions, broccoli, rhubarb, and parsley.
LARGE: lettuce, sweet potatoes, mushrooms, asparagus, spinach, kirby cucumbers, gold potatoes, scallions, broccoli, rhubarb or strawberries, parsley, and oregano.
FRUIT ONLY: rhubarb, a jar of preserves, dried apples, dried cranberries, or strawberries.
FLOWER SHARE: Tulips
ASPARAGUS HAS STARTED!!
How to store: Asparagus often comes bundled with rubber bands. Take your chef’s knife and cut off the bottom 1/2 inch of the bundle. Then place the bundle stem-side down in a glass jar filled with an inch of water. This will keep the stems from going limp. Refill the water as necessary. Asparagus will keep in the fridge this way for about a week this way. Alternatively, store asparagus in a plastic bag in the fridge for up to 3 days.
Pairs Well With: Bacon, rice, peas, chickpeas, tuna, pasta, goat cheese, feta, garlic, fava beans, mint, walnuts, ricotta, lemon juice, eggs, balsamic vinegar, soy sauce, Hollandaise sauce, mushrooms, tarragon or chervil, ham or prosciutto, Parmesan cheese, and more!
Preparing your Asparagus: Wash spears in water. Cut the bottom half-inch woody stem off, if needed, and compost. You can either use the long stem, or you can chop into 1-inch segments, depending on use.
How to Freeze: Choose spears that are at least as thick as a pencil—thicker spears hold up better in the freezer. Compost or discard the tough bottom ends. Leave the tip ends as spears, or chop into 1- to 2-inch pieces. Blanch in boiling water for 2-4 minute, depending on thickness. Plunge into a bowl of ice water for same amount of time. Drain. Then place spears on a cookie sheet and set in freezer. Once frozen, remove spears and place in a labeled freezer bag.