Everything's coming up......Asparagus.....

We did procure that local asparagus thanks to our local farmers! We added morel mushrooms to our stash from Goose the Market. Chef Thom took morel mushroom hunting to the next level by searching in his brother and sister-in-law's backyard......along with his nieces, ages 22 months and five months. As you might imagine, they were very helpful, especially after watching the movie "Ratatouille" multiple times!

When you wait all winter for your favorite ingredients, you must consume them immediately! Many of you know that reading "Animal Vegetable Miracle" by Barbara Kingsolver inspired our local food adventure. The book features a recipe we've been excited to try: Asparagus and Morel Bread Pudding (see below). We highly recommend it, especially when you use local asparagus, local morels, local butter, local milk, local eggs and homemade bread! This will become your favorite spring breakfast. You won't even notice you've become a vegetarian!

We already started freezing asparagus and morels to enjoy year-round. If you want to join our adventure of living and eating locally, this is the right season to start preserving food! Picture the joy of a cold winter day by the fire.......eating asparagus!

ASPARAGUS AND MOREL BREAD PUDDING

3 cups milk

1 cup chopped spring onions with green shoots

Add onions to milk in sauce pan and bring to a boil, set aside to steep

1 loaf stale or toasted multigrain bread broken into crouton sized crumbs

Pour milk over crumbs and allow bread to soak

1 lb. asparagus

Chop into ½ inch pieces and simmer in skillet full of boiling water until bright green

2 tbs. butter

1 lb. morels (or other wild mushrooms)

Salt and pepper to taste

Melt butter in skillet, cook mushrooms until tender, add spices and set aside

4 eggs

1/3 cup chopped parsley

3 tbs. oregano

3 cups grated Swiss cheese

Break eggs and beat until smooth, add herbs and plenty of salt and pepper, add bread crumbs with remaining milk, asparagus and mushrooms with their juices and 2/3 of the cheese. Mix thoroughly and pour into a greased, 8x12 gratin, sprinkle remaining cheese on top and bake at 350 for about 45 minutes (until puffy and golden).