CLEVELAND - Why Market Basket?
It’s a concept that advocates us to eat local. By that we mean to eat things grown, raised, or produced locally.
They’re fresher; they taste better, they allow you to develop personal relationships with the people who provide you with the food you cook and eat; and they give you the impetus to grow and raise your own food. It’s a concept that also gives our local economy a boost. When you buy locally produced or grown food, the money stays local and that means local jobs and investment in the communities in which we live.
When it comes to fruits and vegetables, meat and poultry, dairy, even seafood, Ohio is almost second to none. Add in locally produced cheeses, yogurt, baked goods, wines, and beers, and you could base your diet solely around the Buckeye state. We are fortunate to live in a place where we can be self-sufficient when it comes to our diets.
Northeast Ohio is home to many farmer’s markets, public markets, CSAs, and private farms that provide access to all the bounty the state has to offer. There are also a variety of other businesses produce and sell locally-made food items. The hard part is knowing what to look for and then how to use it. That’s where we come in. We are on your side with advice on how to select the best local products in season, and then how to incorporate them into your family’s meal plans in fun and unique ways. And, even if you don’t frequent farmer’s markets, you’ll still know what to look for at your local grocery store. We’ll be here every week with a new idea.
This week features a delicious vegetable dish that pairs with the creamy goodness of cheese to make a spectacular side, or even a delectable main course.
Asparagus is an early season vegetable, one of the earliest to come to market in Ohio every year. It’s versatile. You can grill it, roast it, sauté it; cook it in a number of ways. We think you’ll enjoy this take that incorporates the bright sunny flavors of lemon and capers with the earthiness of the asparagus. It can be eaten as a side dish, or even on its own as a main course. Just serve it up with some crusty bread and a salad, and you’ll have a complete meal.
Asparagus with Lemon and Ricotta
1 pound asparagus spears, lower stems removed
1 clove garlic, minced
½ cup ricotta cheese*
juice of ½ lemon
salt & pepper
1 ½ tablespoon olive oil
Heat olive oil in a skillet over medium. Add garlic and sauté until soft. Add asparagus and reduce heat to low. Sauté asparagus for two minutes. Add lemon juice and sauté for another two minutes. Remove asparagus to a bowl. Add ricotta and mix thoroughly. Add salt and pepper to taste. Serve.
*WEB EXTRA | Feeling extra culinary? Learn how to make homemade ricotta cheese from George in the video above.
Next Week: A recipe for a popular local fish!