With so many ways to prepare asparagus, the variety of recipes seems endless. Grill it, steam it, sauté it with other vegetables or combine its nutty flavors with smoked trout and finish it off with a crisp, fruit filled glass of Idaho Riesling.
What to Look For: Thickness is a matter of taste, and stalks should be bright green and firm. Choose bunches with tightly closed tips and no flowering.
How to Store: Asparagus is best cooked the day it’s purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel and place in a plastic bag, store in crisper, or stand the bundled stalks in a bowl with about an inch of water.
Fresh green peas are a traditional spring favorite. They are one of the first vegetables to become available in June in varieties that include, green peas, snow peas and sugar snap peas.
Both sugar snap peas and snow peas have edible pods. Snow peas produce flat pods that you can eat either raw or are great in a stir-fry. Snap peas are eaten either as young flat pods or after the peas have grown and are fat and juicy in the pods. Green peas on the other hand, have inedible pods and must be shelled. Green peas are best cooked and can be steamed until tender.
Enjoy Idaho peas throughout June, July and August. While not available commercially, you can find local peas at farmers markets and roadside stands.