The arrival of asparagus means springtime on the North Fork.
Typically harvested in the first week of May, asparagus is one of the first veggies to come into season after a long winter. The thick green shoots popping up in the fields also inspire chefs to transition away from squash-heavy winter menus to lighter and brighter dishes.
For this quiche, I played around with both the crust and the filling by kicking up the flavor and using local, seasonal ingredients. Try to get hold of some of Catapano Farm’s award-winning chèvre if you can, but any decent goat cheese will do just fine.
Nancy Kouris with the ingredients to make a fresh asparagus quiche at Blue Duck Bakery in Riverhead. (Credit: Barbaraellen Koch)
Nancy Kouris, who owns four Blue Duck Bakery locations along with her husband Keith, picked up some fresh local asparagus at Bay View Farm & Market in Aquebogue Tuesday morning with plans to make some quiche for the Riverhead bakery. (more…)
Farmer Lyle Wells at an asparagus field on Sound Avenue. The field is being harvested this week. (Credit: Barbaraellen Koch photos)
Eleventh generation North Fork farmer Lyle Wells of Aquebogue began harvesting the asparagus in his fields earlier this week, a sure sign that the worst of this brutal winter and chilly early spring is behind us.
“Spring is finally here, that’s what it means to a lot of people,” Wells said. “Nice fresh local produce. Good today and winter is finally over.” (more…)