Look for spears that are compact with no signs of flowering on the tips.
The asparagus should have a fresh cut on the bottom and it should have a green color all the way down the stalk, with as little white as possible.
Color or size is a matter of preference. Thin asparagus tastes stronger and more grassy. Thicker spears taste sweeter.
Did you know… the white asparagus is not a different variety? It’s just regular asparagus that’s been chlorophyll-deprived by being grown away from sunlight either under earthen mounds or plastic.
One end is the tough stem end; the other is the tender flower. To separate, hold it on both ends and bend. The stalk will snap at its natural breaking point.
Store in the fridge for 4-5 days.
If you have room in the fridge, and lots of extra time on your hands, cut asparagus and place in a bowl or saucer of water for a long life. This will actually bring older asparagus back to life.
Wild Chanterelles are a mushroom-lover's dream. We work with amazing mushroom foragers to bring in fresh-picked wild mushrooms from well-known growing regions to ensure we have the best when it comes to quality and variety. Don't be intimidated by Chanterelles, they're easy to prepare and delicious when used to top a steak or even eggs. Robbie Sigona, lead produce buyer & market director of Sigona's Farmers Market, tells you how in this video!
Visit one of our two markets in the San Francisco Bay Area. We are in Redwood City and Palo Alto.
#mushrooms #wildmushrooms #chanterelles #farmersmarket #specialtyproduce #howto #letseat #yum #foodie #sfbayarea
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