March 1, 2010

You know it's spring when ...

The other day my wife found the first local asparagus of the season grown in the well cared for earth of Full Belly Farm. Ground temperatures have to warm up quite a bit before asparagus shoots up. When it does, it grows fast. if you haven't yet, try this recipe from a posting in the past. It might bring tears of joy to your eyes. Roasted Asparagus with Feta

Over 36% of organic foods produced in this country come from California. Full Belly Farm and others in the Capay Valley contribute to this number. Most of this California food makes its way into the marketplace through wholesales. Only a small fraction, < 3%, make it to us eaters through farmers' markets and CSAs (community supported agriculture). I am so grateful for the farmers who do bring their food directly to us. It's a chance to thank those who offer food that's good for me, my family, and the earth in person.