Our food and wine expert has a fresh, summer citrus sauce that goes well on asparagus, kale or chard.
In the Bay Area, springtime is when fresh, local asparagus–a vegetable with an ancient history–comes on the market. It’s usually in season from mid-April until mid-June. So, which to choose, the skinny stuff or the fat stalks?
Our food and wine editor says now is the time of year to enjoy Delta asparagus, but just be sure to not overcook it.
When asked why a Swedish-born chef would choose to open an authentic Italian restaurant, Staffan Terje, chef and owner of Perbacco in San Francisco, replies, “Italian food is the food that talks to me…”
Capunata is a wonderful appetizer that is so popular. With the height of asparagus season, why not substitute the traditional eggplant with asparagus? KCBS Food and Wine Editor Narsai David offers his recipe for Asparagus Capunata.
KCBS Food and Wine Editor Narsai David says although it got off to a late start, this year’s asparagus season is wonderful, delicious and giant!
The cold weather hitting the Bay Area this weekend with promises of snow-capped mountains could turn into a killing freeze for local growers rushing to protect what’s in and above the ground.