April in Danville MARKET FRESH I PEGGY DOHERTY FALLON Many grocery stores carry some ho-hum version of asparagus all year long. It may look fresh, but it was usually grown in another hemisphere and shipped thousands of miles before reaching California. That is one of the many reasons it has little or no flavor. Spring is coming into full bloom at the farmers’ market, and locally-grown asparagus is one of the star attractions. While shopping for “grass,” also check out the new crops of squeaky-fresh artichokes, fava beans, celery, sweet peas-in-the-pod and sugar snap peas, and tender young greens. And who can resist a basket of early cherries or strawberries? Needless to say, now is the time to start carrying a cooler in your car on Saturday mornings. After I have returned home and binged on plain roasted asparagus A L I V E 28 E A S T B A Y a p r i l 2 0 1 6 every day of the week, I start thinking of other ways to enjoy it… and the following recipe always comes to mind. Frittata is one of the original fast foods. It comes together in a flash; is far healthier than anything you could order at a drivethrough window; and is as suitable for breakfast and brunch as it is for a light lunch or dinner. It’s simple enough for a family weeknight meal, and good enough to serve to guests. Oh, and did I mention it is economical, too? If you are fortunate enough to have any frittata left over, wrap it in plastic and refrigerate. Cold frittata—paired with handful of arugula and a slick of mayonnaise on artisan whole-grain bread from the farmers’ market—makes a stellar sandwich.
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