Seasonal food

As the weather has been so lousy and un Seasonal ( as I write this it is Hailing outside in May?) I thought that I would try to keep the conection through seasonal food and try different things every week. I found a brillient web page eat the seasons (There is a small lable at the top right for Canadian and USA readers). This is a comprehensive list of food and there is something for everyone on it as its comming into summer. The page says that it is updated every week so I will continue to keep an eye on it.

I picked the food of the week which was Asparagus. Though I know that farmers are struggling at the moment to supply this luxury food because of the wet weather here in the uk we have just had like non stop rain for ages so it seems. I managed to find it at the supermarket and cooked some for our dinner. I also did a little research on magic associated with this food and a little about cooking it before finding a recipie online.(see link at the end) I very rarely get to cook in our house my partner after years of habbit gets possesive of the kitchen. It makes a nice change for me too cook, I did mindfull cooking after carefully chosing the ingredients I blessed and thanked the deity for each ingredient and for the gifts that it gives to us both mundane and magical.

Asparagus.

This is a well known aphrodisiac and there in as far as I can find is most of its "magical" properties. It would certainly fit in with the seasonal holiday at this time of year. The Romans introduced this veg to the UK and europe. It is full of usefull vitamins and minerals and is an antioxident among many other things. I could also find that it was associated with the planet Jupiter.

Storage and use

This veg is best eaten on the day its brought ie as fresh as possible, but it can be kept for about three days if its kept upright in cold water a small vase is proberbly best. Chose straight uniformly sized spears with closed tips. The thicknes dosent really alter the taste much. It can come in white, green and purple.

To prepare it snap off the tough ends at the bottem, and rince in fresh water. You can Steam, Boil, Blanch, Microwave, Stir-fry, Roast or Grill it.

I prefer it to be tender so it has a little bite to it rather than cooked to a pulp it has a very distinct taste but not over powering I think that it tasted fresh.

Here is a link to the recipe I found  Penne with Chicken and Asparagus both my partner and I enjoyed this fresh and healthy dinner and it is really filling. It was also really quick and easy to make. I havent stored any yet because we ate it all.