With last Saturday’s opening of the Wrightstown Farmers Market, two of the area’s most popular farm markets are officially open every Saturday into November. The Doylestown Farmers Market opened last month.
It’s early in the harvest season, so there isn’t as much local produce as will be available in the weeks to come. But there is at least one surprise.
As expected in May, you can expect to find fresh local rhubarb, spinach, asparagus, green garlic, radishes and – surprise – the first strawberries of the season.
Some farms are planting more in their high tunnels, which most of us would think of as special tents designed to protect crops from dips in the temperature. Trauger’s Farm Market in Kintnersville, which also has a stand at the Doylestown market, also is offering Swiss chard, lettuces, collard greens, scallions, basil and kale from its tunnels. Also available out of storage are root vegetables including sweet and white potatoes, onions, shallots and carrots.
Asparagus is especially popular this month, and a favorite for homemade Mother’s Day recipes. This recipe from thekitchn.com helps brighten any plate.
1 pound asparagus, preferably thin
4 cloves garlic
1 medium lemon
1 ounce Parmesan cheese ( ½ cup firmly packed freshly grated or 1/3 cup store-bought grated), plus more for serving
1 pound dried spaghetti or other long pasta, such as linguine or bucatini
4 tablespoons olive oil, divided
1 ½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
Fresh basil leaves, for serving (optional)
Bring a large pot of salted water to a boil. Trim 1 pound asparagus and cut crosswise on a slight diagonal into 1 ½ -inch pieces (about 3 cups). Mince 4 garlic cloves. Finely grate the zest of 1 medium lemon (about 1 tablespoon). Juice the lemon until you have 3 tablespoons. Finely grate 1 ounce Parmesan cheese (about ½ packed cup) or measure out 1/3 cup store-bought grated.
Add 1 pound dried pasta to the boiling water and cook 1 minute less than al dente, about 9 minutes or according to package instructions. Meanwhile, cook the asparagus.
Heat 3 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add the asparagus, 1 teaspoon of the kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes if using. Sauté until the asparagus is bright green and crisp-tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, about 1 minute. Remove from heat and stir in the lemon zest and lemon juice.
Reserve 1 cup of the pasta water, then drain the pasta. Return the skillet to medium heat and add the pasta, remaining ½ teaspoon kosher salt, and reserved pasta water. Cook, tossing and stirring the pasta, until the pasta is al dente and almost all of the pasta water is absorbed, 1 to 2 minutes.
Remove the pan from the heat. Add the Parmesan and remaining 1 tablespoon olive oil, and toss to combine. Serve garnished with more grated Parmesan and torn fresh basil leaves if desired.
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