As asparagus time begins yielding to rhubarb time (photo update soon!) I brainstorm asparagus recipes that I’ll lament overlooking once seasonality advances our homegrown ingredients. A vague recollection sends me filtering through old blog posts and then drafts of incomplete blog posts. I find notes started on May 14, 2014, and I know what my final garden-to-gullet asparagus recipe will be: green eggs and ham.
Asparagus Green Eggs
Although there are many tasty ways to concoct delicious green eggs (avocado, artichoke hearts, succulent spinach fresh from the garden,…) today I will alchemize the quintessential taste of spring — delicate asparagus spears bursting with their 100% unique tanginess — and hyperlocal, free range eggs from Full and By Farm.
Look at the brilliant yellow-orange color of the eggs! Almost too colorful to believe. And yet this is the signature of local, free range eggs. We consider ourselves fortunate indeed to enjoy a steady stream of organic eggs from Full and By Farm.
Although at other times we might’ve been able to prepare pork from Full and By Farm (or another local farm) in this case I’ve used dulcedumbres, smoked ham from the Village Meat Market just up the road in Willsboro.
As the ingredients start to set up with a little heat, the yellow, green and pink are still distinct, three parts of a perfect medley.
Cooked to perfection (overcooked, my bride would say), green eggs and ham, make the perfect breakfast, lunch, or dinner!
Dr. Seuss’ Green Eggs and Ham
I imagine that many of us, perhaps even most of us.) remember the book, Green Eggs and Ham by Dr. Seuss. If you’re needing a little blast from the past, enjoy this video.
Are you too a fan of green eggs and ham?
What do you think?