Asparagus Poem for Very Veggie Wednesday

asparagusToday is Very Veggie Wednesday! How about a poem and a recipe? The poem is from Poems on Fruits & Odes to Veggies. I happen to love asparagus and so do my kids, when I make their favorite…asparagus fries. Did you know that asparagus comes in three colors? Red, green and white?

Four More Asparagus Fun Facts:

  1. It’s high in fiber, folate and potassium.
  2. It contains bone-building vitamin K along with many antioxidants, including vitamins E, A and C.
  3. There is no fat or cholesterol in any spear
  4. Peak growing season is April through June

Asparagus Fries

Preheat oven to 400 degrees

Wash and clean your asparagus and pat dry

Cut the ends off of the end of the asparagus

Lay the asparagus on a cookie sheet

Drizzle 1/4 cup of extra virgin olive oil over asparagus and turn greens until fully coated

Sprinkle with 1 teaspoon sea salt

Roast in heated oven for 20 minutes. Keep checking until desired taste and tenderness. (My family likes ours extra crunchy). Enjoy and remember, healthy eating starts with a poem!

Asparagus by, Judith Natelli McLaughlin

Asparagus spears

Make asparagus pie,

Or asparagus quiche,

Or asparagus soup, or

Risotto. I don’t know

A thing you can’t do

With asparagus spears

Even put them in stew

     Pan roasted asparagus perfect to please

     Frittata?  De nada ­­– just add eggs and cheese.

Asparagus spears

Make asparagus salad,

Asparagus flan,

Or asparagus fry.

Packaged like pencils

In red, green or white

Put asparagus spears

On your menu tonight.

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Asparagus

asparagusI was just checking up on twitter when I found a great recipe for an Asparagus Frittata! Thanks @DonnaFaz. It looks simple to make and delicious to eat. Can’t wait to make it. Check it out at Donna’s Blog: In All Directions.

And of all things, the word, frittata, a delightful word to say, makes an appearance in my Asparagus Poem, from Poems on Fruits & Odes to Veggies.

If you were ever wondering if there REALLY was such a thing as an Asparagus Frittata, now you know! Enjoy the poem, try the frittata, and remember, healthy eating starts with a poem!

Asparagus by, Judith Natelli McLaughlin

Asparagus spears

Make asparagus pie,

Or asparagus quiche,

Or asparagus soup, or

Risotto. I don’t know

A thing you can’t do

With asparagus spears

Even put them in stew

     Pan roasted asparagus perfect to please

     Frittata?  De nada ­­– just add eggs and cheese.

Asparagus spears

Make asparagus salad,

Asparagus flan,

Or asparagus fry.

Packaged like pencils

In red, green or white

Put asparagus spears

On your menu tonight.

Pineapple Poem

Dole PineappleI have been tweeting with my friends @DoleFoods. I shared with them videos of me reciting my Banana and Watermelon poems. Both are from Poems on Fruits & Odes to Veggies – Where Healthy Eating Starts With a Poem. To my delight, @DoleFoods tweeted back asking, “any odes for pineapples? :)”

Indeed I do have a Pineapple poem. It is from MORE Poems on Fruits & Odes to Veggies – which has yet to be published. This picture is of a Dole pineapple found on the Dole Foods website. Without further ado, my Pineapple poem:

Pineapple by Judith Natelli McLaughlin

Its skin’s the scratchy, prickly kind

And palm-like leaves on top you’ll find

But right inside this hidden treasure

Lives a taste too great to measure

Past the moon and furthest star

A treat…the sweetest one by far

This yellow, juicy fruit’s no fake

It’s used in upside-down baked cake

And yogurt, smoothies, cottage cheese

Or by itself, it’s sure to please

Now can you name this tropic fruit?

The one that wears the prickly suit?

Did I hear you?  Did you say?

Pineapple?  Hooray!  Hooray!

Banana Poem Video

BananasOne of my favorite poems from Poems on Fruits & Odes to Veggies is Banana. I like to use my imagination and think of what something could be if it wasn’t what it was…as in a “banana phone.”  Watch me recite the poem, BANANA.  It is from 2011 at Macy’s Reading Circle at Macy’s flagship store in Herald Square, New York, NY.

First Harvest

harvest 1I haven’t posted any garden updates in quite a while. So long, in fact, that today I picked my first harvest! Two grape tomatoes, one beafsteak tomato and a huge bunch of basil. I popped the two grape tomatoes in my mouth immediately. Couldn’t resist and they were delicious! (In fact, I popped the first one before I snapped this pic, that’s how impatient I was). Finally, I remembered to photograph the harvest.

Tonight’s dinner? Filet Mignon, Tortellini with Homemade Pesto and a Tomato, Cucumber, Basil Salad.

Homemade Pesto

For my pesto I put the entire bunch of basil in a blender with 1/4 cup extra virgin olive oil, 5 cloves garlic, 1/4 cup parmesan cheese and 1/4 cup almonds. Then I blended until smooth. I needed to add a bit more olive oil to get to the consistency I like. The beauty of pesto is you can do it as you please…more garlic, less garlic, pine nuts, or walnuts or no nuts. Whatever you choose. This exact recipe was just delicious. Tweak it as you wish and let me know how you do it!

And remember, like I say in P0ems on Fruits & Odes to Veggies, healthy eating starts with a poem!