The best of the summer needs little dressing to make extraordinary meals – the sweetness of corn, the tang of tomatoes, and the smooth softness of fresh mozzarella or ricotta cheese pairs perfectly with a whole grain and sings once kissed with a bit of olive oil, salt & pepper.
I hope that you are enjoying the local bounty of the season and savoring the sweetness of what the fields are offering now.
First off – a disclaimer: I love pizza. Whether thin crust or thick (although I have yet to taste an authentic deep-dish in Chi-town), white and sparse or saucy and heavily laden with toppings, I delight in the endless varieties and possibilities which are only limited by one’s imagination.
more “simple pizza”
A quick check of the usual foodie suspects online and in print results in scores of current recipes for asparagus. This is proof positive, and provides credence to the notion that there is a burgeoning desire to reconnect with knowledge about proper seasons for unprocessed foods which is inspiring.
So in keeping with the general frenzy over fresh and local asparagus, but wanting to avoid rehashing covered ground, here are a few fun asparagus facts and a quick and easy recipe take advantage of their abundance:
Fitting I think to start with an early-season recipe, as area farmers begin to unfurl their tarps and pop-up tents, brave the unforgiving spring rains to welcome returning and new customers to market. This cake also captures those feelings of seasonal transition – from more dense foods which comfort and combat winter’s chills to more airy concoctions that provide sustenance enough to face seasonal squalls – while also teasing us with a glimpse of the coming season of colorful bounty.
