Eating in Season: July

Spotlight Ingredient: Raspberries

Featured Recipe: Raspberry Lemonade

Ingredients

½ cup sugar

1 cup water

1 ¼ cups fresh lemon juice (about 6 lemons)

2 cups raspberries, pureed

3 ½ cups cold water

ice cubes

Directions

1. In a small sauce pan, bring sugar and water to a simmer. Stir so that sugar dissolves completely, then remove from heat and let cool
2. Place raspberries in a food processor and process until smooth
3. Pour pureed raspberries in the sugar water and stir well. Add lemon juice
4. Combine the raspberry mixture and the cold water in a large pitcher. Stir well and add lots of ice

Eating in Season: June

Spotlight Ingredient: Asparagus

Featured Recipe: Roasted Asparagus with Feta

Ingredients

2 lbs. fresh crisp asparagus

¼ cup olive oil

4 cloves garlic, minced

1 teaspoon lemon zest

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

kosher salt (to taste)

fresh ground black pepper (to taste)

1-2 tablespoon chopped fresh italian parsley

3-4 ounces crumbled feta cheese

1 lemon (juice of, no seeds)

Directions

1. Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool
2. Bend asparagus gently until it breaks at a natural point, and discard ends
3. Toss asparagus pieces with infused olive oil and place in single layer on a baking sheet
4. season asparagus with salt and pepper
5. Sprinkle asparagus with feta cheese
6. 
   Roast at 400F for 12 minutes or until cooked to your liking
7. Sprinkle with chopped parsley and lemon juice

Eating in Season: May

Spotlight ingredient: Kale

Featured recipe: Kale chips

Ingredients

3 pounds kale

4 tablespoons olive oil, divided

8 tablespoons finely grated parmigiano-reggiano, divided

2 teaspoons freshly ground black pepper, divided

Sea salt, to taste

Directions

1. Heat oven to 275°F with racks in upper and lower thirds
2. Line rimmed sheet pans with parchment or nonstick foil.
3. Cut out and discard stems and center ribs from kale. Wash leaves and dry well.
4. Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.
5. Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.