Try it. You Might Like it.

By Steph Farrar

A few things about my dad: he grew up in Tulsa, Oklahoma, attended Oklahoma State University, and still proudly wears black and orange on game days in support (in the privacy of his own home of course; dreadful color combination any day other than Hallow's Eve). Oh, and he hates asparagus.

Truly, truly hates asparagus.

I have absolutely no intention of persuading him to try it after all these years of evasion and resentment, even though I believe I have mastered roasted asparagus with crunchy garlic. Even though he's probably never tasted something this green and this delicious, I will forego any attempt at conversion. I will, however, make him read this post.

And I'll make him stare at the beauty in this spring vegetable.

I believe the story goes like this: dad was force-fed asparagus quite often as a young boy, to the point of actually making him sick. It makes perfect sense why, as an independent man, really by age 14, he chose to refute the stalks. I would do the same thing. Neither of my parents ever force-fed their kids, which is why I crave things like spinach, sushi, and farro. I'm grateful for my lack of aversion to pretty much everything sans eggplant and blue cheese. But that's my palette's fault, not my parent's.

Oil, garlic, salt, pepper. Easy.

If you too have a distaste for asparagus, I beg you try this easy recipe, just once.

Drizzle the snapped stalks with the oil mixture

Up until about five years ago, I always just cut the stems evenly. I would blame it on my OCD but actually I just didn't know you could snap the end off; the asparagus knows what part of its stalk is tasty, and what part is bitter. Impressive vegetable.

Speaking of impressive things, these eggs.

Eggs from my secret Egg Man (thanks Sarah Jane)

If you have an Egg man, then you are lucky. If you have this Egg man, you are blessed. He already runs out every Sunday morning at our tiny local farmer's market, so until I know he has enough stock, I'll keep his location to myself. I must thank my dear friend Sarah Morris Brower for sending me to the Egg man so many months ago when we moved to Wilshire Vista. I have not been able to enjoy an Egg from anywhere else since. I have, however, joined a weekly subscription delivery from Summerland, and next week I'll receive a dozen of their farm-fresh eggs. We will see how they compare and compete. And by the way, Summerland is changing my life. Check it out.

Slow cooked sunny-side up egg

I could eat this for breakfast, lunch, or dinner nearly every day if I didn't need variety. I wish I could say the same for my dad. With all my heart I can honestly say, he would hate it.

Roasted Garlic Asparagus with Sunny Side Up Egg

Ingredients:

• Large handful of asparagus, stalks snapped at base

• 3 cloves minced garlic

• 1/2 cup olive oil

• 1 tsp salt

• 1/2 tsp freshly ground pepper

• 1 tbsp unsalted butter

• 2 eggs shaved parmesan or pecorino

Directions:

Heat convection roasting oven to 400

In a small bowl, whisk olive oil, garlic, salt and pepper until cloudy.

Place asparagus on roasting pan or cookie sheet and cover with garlic / olive oil mixture. Combine on the sheet so all stalks are covered with as much garlic as you can pinch, resting atop the asparagus.

Roast for 16-18 minutes.

In last five minutes of roasting, heat butter in a cast iron skillet on medium low heat. Crack eggs and fry slowly until the white part of the egg is just cooked, never flipping.

Plate asparagus, top with egg and roasted garlic pieces, sprinkle with cheese.

Might as well bake some bacon too

Something in the air

Spaghetti Squash

By Sierra French Myerson

Ah, Southern Cali.  We might not have the turning of the leaves or a first frost, but I swear, we do have Fall.  The seasonal shift is ever so slight, but it is there.  We get it right at the end of September. 

Just as the days are getting shorter, the magical Santa Ana winds start up.  They bring us that fresh air that the rest of the country so fondly relates to as fall.  The gusts clear out the smog and bring us our version of a pure autumnal smell.  Oh, I love that smell.

Slice Lengthwise.

Then, we, Angelenos, get to babble on as though we are New Englanders…We talk about how stoked we are for fall…How we can’t wait for boots and sweaters...And, winter squash and roaring fires.  The atmospheric aroma changes the days for us.

Scrape the seeds.

And, subsequently, it gets absurdly hot again. Then, Halloween arrives. Every Booby McGee (sorry Ms. Joplin) in the town is ret to go and it, rightfully, becomes “cold” for the night.  Nipples at full mast.  (I'm not going to lie, I’ve been known to do a little cleavage dance on All Hallow’s Eve, but for purely satirical and ironic reasons…I swear.)  Cut to November, and it gets super hot again.  Summer hot.

Brush with oil. S & P.

Perhaps we have a harder time transitioning between the seasons because the fall temperatures still lend themselves to peaches and snap peas, but that smell in the air is beckoning our taste buds towards the gourds and root vegetables that are taking over the farmer's tables at the markets?  We’re trapped in a schizophrenic season / food transitional period.  Stuck in the middle.  While we're still seeing the red of the tomatoes, new shades of crimson, known as apples, are simultaneously resting at the vendor’s stands.  Not quite ready for slow cooked stews and apple pies, we are primed to move on from hot weather produce delights.

Fork out the strands.

Ultimately, the winds return bringing with them that natural air-perfume. Our Southern California hallmark of fall.  Even if it is 80 something degrees outside, when the Santa Ana's blow back in for Thanksgiving, that “smell” always magically arrives just in time. And, we get our season.

Spaghetti Squash in Sage Browned Butter

*This is the perfect transitional winter squash dish for me.  It makes me feel cozy and ready for the colder season, but it is still light enough to weather the heat that actually still exists outside.  You can roast the squash whole, or cut it in half as I do.  There is no right or wrong when making the decision.  It mostly depends on whether you have a knife that is sharp enough to easily slice the spaghetti squash without hurting yourself.

What you’ll need:

• 1 Spaghetti Squash (3-4 lbs)

• Olive oil for brushing (if cooking halved)

• Course salt and freshly ground pepper

• 3 Tbs. unsalted butter

• 3 - 4 sage leaves, roughly chopped

• A good grating of parmesan or pecorino cheese

Directions:

Preheat oven to 400.

Carefully slice spaghetti squash in half lengthwise.  Scrape out the seeds.  Brush with olive oil.  Sprinkle with salt and pepper.  Place squash cut side up on a rimmed baking sheet.  Bake for 45 minutes or until fork tender.  If roasting whole, prick squash in several places.  Allow an extra 15 to 30 minutes cooking time until it is soft to the touch.

Remove squash from oven.  Let cool for about 10 minutes until easy to handle.  Meanwhile, heat a small heavy bottomed sauté pan over medium heat.  Add the butter.  Once butter is melting, add chopped sage leaves.  Allow the butter to cook until it turns a rich brown and has a nutty aroma.  Watch it carefully.  Be sure not to burn the butter.  Once done, set off of heat.

When squash has cooled, scrape the flesh out with a fork into long strands.  Place in a bowl or platter.  Toss with the browned butter.  Season with salt and pepper.  Sprinkle with grated parmesan or pecorino.

Makes 4 - 6 servings as a side dish.  Or, 2 - 3 as a vegetarian main dish.

SSquash7