In Season: Asparagus

Spring has sprung! If you need proof, look no further than our produce case where we just got in the first asparagus of the season from Long Island. They are so fresh and tender, you need only the simplest preparation. Roasted asparagus couldn’t be easier.

Roasted Asparagus

1 lb. Asparagus
1-2 tbsp. Olive oil
2 cloves garlic (minced)

Preheat oven to 400 degrees F. Cut the hard ends off the asparagus and then place spears in row on baking sheet with sides. Drizzle olive oil over spears then roll spears so they get coated with olive oil. Sprinkle salt, pepper and garlic over spears. Place baking sheet in oven for 7-10 minutes. Cooking time will vary based on thickness of the spears – asparagus is done when lightly browned and tender to the fork. Remove baking sheet from oven and add squeeze of lemon (or drizzle of balsamic vinegar) to spears before serving.

Greene GrapeIn Season: Asparagus
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In Season: Ramps, Fiddlehead Ferns and Spring Garlic

Produce reports that ramps are in season! We’ll also have fiddlehead ferns and spring garlic in the store this weekend.

Ramps are wild onions, sometimes called wild leeks. Their appearance in forests is a harbringer of spring in the countryside and their appearance in our produce case is the city equivalent. In the picture at left you can see that the bulbs are similar to those of scallions but ramps are distinguished by their large, flat broad leaves.

Both the bulbs and leaves of ramps are edible. The flavor of ramps is something in between onion and garlic with the leaves having lighter more gentle flavor than the bulbs. They can be used as a substitute in any recipe that calls for leek or scallion. A classic dish is scrambled eggs with ramps. Simply saut√© diced ramps in butter or oil until tender then add eggs and scramble in your normal fashion. We can’t think of a better way to celebrate spring on a weekend morning.

Greene GrapeIn Season: Ramps, Fiddlehead Ferns and Spring Garlic
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Green Eggs

We are looking for simple, easy recipes using fresh ingredients for the blog and are offering a $20 credit at Provisions if we use your recipe. Our first submission ended up being two posts. Neighbor Tanya gave us a great recipe for eggs and then mentioned in passing that they could be served with roasted apples and potatoes. So we got her recipe for that too! We try every recipe before we post so don’t worry about exact amounts or techniques.

If you’ve got kids, you did the “find something green to wear” thing this morning – these eggs make a great simple dinner to continue the green theme.

Green scrambled Eggs:

2 eggs
2 egg whites (we just used 4 eggs)
handful of baby spinach
large splash of milk
salt and pepper
tablespoon of cream cheese or goat cheese
optional: finely sliced chives (added with the spinach)

Stack spinach leaves and finely slice (chiffonade) with a sharp knife, then finely chop the spinach. Place all ingredients, except the cheese, in a non-stick pan. Cook on medium heat, regularly scraping the bottom with a heat proof rubber spatula or wooden spoon. Add the cheese, in little crumbled bits, when the eggs are cooked some, but still very runny then continue cooking until eggs are as firm as you like them.

Greene GrapeGreen Eggs
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Marie-Claude’s Vinaigrette

The one night they were not out at jazz clubs in Manhattan, our french guests, Marie-Claude and Guy, prepared a delicious vinaigrette to serve with salad and their pork dijonnaise. While we hovered, trying to write down exact amounts used, Guy reminded us that making a vinaigrette is like jazz – there is room for improvisation.

In this recipe, the amounts are less important than the technique. The mustard and vinegar to olive oil ratio will depend on your taste. The secret here is to add the olive oil slowly while whisking so a proper emulsion is formed.

1 clove garlic, chopped fine

1/2 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

1 tablespoons lemon juice

1 tablespoon dijon mustard

6-8 tablespoons olive oil



fresh parsley, chopped

Whisk together the vinegars, lemon juice, dijon mustard and garlic to create a base. Drizzle olive oil into the mixture slowly while simultaneously whisking to create an emulsion where the olive oil suspends itself in the vinegar. At the end, add parsley, salt and pepper to taste. You should end up with a creamy dressing.

Greene GrapeMarie-Claude’s Vinaigrette
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Roasted Apples and Potatoes

Here’s a wonderful recipe from Tanya, a neighborhood mom, that’s a simple alternative to mashed or plain roasted potatoes. The apples provide a pleasant sweet surprise. The other surprise? The adults in our family loved this recipe even more than the kids.


6 white potatoes (or equivalent amount of red or new potatoes)
2 apples, peeled and cored
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 400F. Chop potatoes and apples into cubes. The larger the cube, the longer it will take to cook. Also you may want to make your apple cubes larger than your potato cubes because the apples will take less time to cook. We diced our apples and potatoes to about 1/2 inch square. Toss cubed apples and potatoes with olive oil and salt and pepper. Place on shallow baking sheet (with sides) in oven for 20 minutes. At 20 minute point, open oven (be careful of steam coming out!) and stir potatoes and apples so that they can cook evenly. Close oven and cook for 20 minutes more.

Tanya suggests you can also add sliced onions to the mix before putting it in the oven but that if you do, make sure to pack the potatoes and apples close to each other because otherwise the onion will dry out – it needs the moisture from the apples and potatoes to cook properly. If you don’t have the proper amount of potatoes or apples, don’t worry, a 1:3 ratio was about right for us but this is a very forgiving recipe.

Order all the ingredients and a glass of wine. We’ll have it to you in an hour!

Greene GrapeRoasted Apples and Potatoes
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In Season: Fennel

Fennel is a crunchy, slightly anise-flavored vegetable. Seeds from fennel often give italian sausages their licorice-y flavor and have traditionally been used to make absinthe. The bulb of the fennel plant (the white round part at the base) has a fainter anise flavor than the seeds so it may suit your palate even if you don’t like licorice. It is best enjoyed from fall through spring.

The cold winter weather brings to mind hearty baked dishes so we recently tried using fennel in a standard cauliflower au gratin. The fennel offers a subtle additional dimension to the dish. Enjoy!


1/4 cup butter
1 head cauliflower, cut into individual florets
1 large fennel bulb, trimmed, cored and cut into 1/4 inch slices
1/2 cup chopped fronds from the fennel bulb
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1 cup shredded Comte cheese (ask at the cheese counter for a similar cheese to subsititute!)
2/3 cup breadcrumbs
1/4 cup grated aged Parmesan


Preheat the oven to 450 degrees. While oven is preheating, melt the butter in a skillet over medium heat. Saute the cauliflower in the buttered skillet for approximately 4 minutes. Add sliced fennel and saute an additional 4 or 5 minutes. You want the fennel to be slightly tender. Remove from heat. Sprinkle cauliflower and fennel with flour, salt and nutmeg. Toss in the fennel fronds and mix. Place mixture into a 2 quart glass baking dish (8×8 works). Pour cream over fennel/cauliflower mixture and sprinkle with breadcrumbs, gruyere and parmesan. Bake at 450 for 20 minutes or until the top is brown and crispy.

Greene GrapeIn Season: Fennel
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