Ever bitten into a pickle and thought, “Could this be better?” Here’s your answer. Who would have thought asparagus is the veggie you’ve been needing to pickle all your life?
Recipes from Farm to Chef
There’s nothing more satisfying than going to a farmer’s market, picking out the freshest produce and creating vibrant recipes to showcase those ingredients. Farm to Chef comes to life with Lynn Crawford’s passion for seasonal cooking and takes readers on a year-long journey with 140 original recipes, organized by season. You’ll discover how easy it is to prepare fresh market ingredients, with a range of the chef’s favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months.
Raw Asparagus Salad
Take advantage of the freshest, most tender spring stalks au naturel. Uncooked, lightly dressed with lemony yogurt, and very little else. Spring has sprung, indeed.