The Acre Potboiler

As February gives way to March in the bay area we are able to anticipate spring goodies from the fields. Other states in our nation aren’t so lucky to get produce this early in the spring. I am overjoyed that as soon as winter squash quietly steps out the back door asparagus is knocking at our front door.

Asparagus is available year round in stores all over the country thanks to the global food economy, but in fact it’s season is quite short. We’ll have it starting when students get back from their breaks next week and for about 5 weeks.

We eat the early shoots of the asparagus plant. If left to grow up on it’s own it would eventually resemble a 5 foot tall billowy, fern-like plant and although it may have good flavor, it would feel as though you’re chewing on wood. The plant has varietals that grow either green or purple, but they all are green after they’re cooked. If you see white asparagus, it spent it’s life covered and not allowed to touch light so as not to develop it’s green chlorophyll. I say go for the green – get the nutrients with the flavor.

Look for it in lunch when we return!

This is truly disappointing, but the bill that would require any GE fish in CA to be clearly labeled has failed. It is now possible that farmed salmon will be genetically modified and you’ll never know you’re eating it. Even more alarming is that there are genetically modified fish at all! It is only a matter of time before these laboratory-altered genes get passed on to wild populations.

We’re fully into citrus season and we’re making the most of it. Blood oranges just came on and all of our schools are biting into their deep burgundy flesh with delight. Cocktail grapefruit are white-fleshed and the sweetest of the grapefruit varieties available to us right now – the sugar content is through the roof! However, we all agree that the all-around favorite is the satsuma mandarin. They are small, easy to peel and oh-so-sweet. Kids from preschool to 12th grade and all staff are gobbling them up and it makes us smile. Enjoy!