Easy being green: Asparagus best when kept simple
Food columnist Holly Ebel offers a little background on the spring stalks, as well as a few recipes to try.
Written By:
Holly Ebel | ×
Ingredients for roasted asparagus, including pepper, olive oil, fresh lemon, garlic, salt and asparagus, placed on a baking sheet Thursday, May 6, 2021, in Rochester. (Joe Ahlquist / jahlquist@postbulletin.com)
A sure sign that spring is here is seeing stalks of fresh asparagus at the farmers market and labeled locally grown in grocery stores. True, this is a vegetable we can buy almost year-round, thanks to growers in Peru and Mexico, but none can hold a candle to what is grown locally and available now. They cost a bit more than other spring vegetables, but are worth every penny.
Written By:
Rebecca Mitchell | ×
As family and friends passed by in celebration of Irma Allen s 100th birthday, she waved and clasped her hands above her head in May 2020.
Rebecca Mitchell/Pioneer Journal
With cars lined up at the softball complex and balloons galore, friends and family of Irma Allen were delighted to see one another again in celebration of “a very special person,” as Allen’s neighbors the Knutsons said. Allen smiled as people honked and waved and shared how beautiful she looked on her 100th birthday.
Allen’s granddaughter, Allison Uselman, distributed decorations and lead the excitement of “Happy birthday” honks and sweet air hugs, and even a second time around the block for the “great woman,” as Jeff Harrison said.
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