Last year for Hadley Grass.
Sweet out of the fertile Connecticut River Valley earth.
Asparagus. From Hadley, Massachusetts. Finally here!
There is nothing like it. Will they have it at UWS Farmer’s Market?
We’ll find out next year.
Steam it until tender but still crunchy. Quick cold water bath.
Add Oregano. Ground black pepper.
In a heavy oval skillet, sauté Hatfield bacon until crispy. Add Hadley grass tips. Add julienned Florence farmstand yellow or orange bell pepper. Brown.
Whisk together 4 fresh Williamsburg eggs with Side Hill Farm milk. Add to skillet and stir until eggs are set on the bottom. Season with cracked black pepper and chopped fresh chives.
Put pan under the broiler until golden brown on top. Serve with fresh Greenfield salsa.
Finally here! The best day of the year. Farm stand opens with Hadley grass. The Pioneer Valley’s world-renowned asparagus. Steam it. Roast it. Break it where it naturally splits. Never peel it. Steamed: I like to steam it until still firm. Blanche with cold water to stop cooking. Serve with vinegar & oil, cracked black pepper, oregano as a salad with fish or chicken. Roasted: Place stalks on a baking sheet so not touching. Drizzle olive oil. Roll around in the oil. Sprinkle with sea salt, cracked peppercorns, shaved asiago. Bake at 400 degrees for 15-20 minutes until crispy. Good with anything.
Photo: James Baigrie, Saveur 2007
It’s finally up. Hadley grass. Pioneer Valley’s famous asparagus.
No need to shave tender stalks, just cut off the ends.
Blanch until cooked but still crisp.
Stop cooking with cold water and divide on small plates when room temperature.
Sprinkle with dried oregano (crushed in the palm of your hand), ground white pepper, halved cherry tomatoes with a pinch of celery salt, fresh basil leaves chiffonade, crumbled Stilton cheese, and drizzle with the best Balsamic vinegar you can get.
My favorite Balsamic vinegar is Fini.