Description:It is believed that the Greeks probably named asparagus, which means “young shoots”. British settlers brought the veggie to North America during the 1600s in the form of “crowns”. Crowns are the first year growth of the underground stem and roots from which the asparagus is usually grown. The crowns are used to start the plants to cut down an extra year if plants from seeds are used. Asparagus (female plant) has red berries, which birds like to eat and then carry to other fields or parts of the garden so that asparagus can be non-cultivated. Asparagus is a perennial and in the first year is not harvested and looks much like a fern. After three or four years, the asparagus plant can produce crops for about 15 years. Generally speaking, European consumers prefer the white asparagus because of its tenderness and sweetness. Rule of thumb on whether to use a knife or fork when eating It’s okay to eat asparagus with your fingers as long as the stalks are not dripping with a sauce or butter.

Nutrient content According to Meredith Sayles Hughes in Stinky and Stringy Stem and Bulb Vegetables, “asparagus provides an amazingly well-balanced range of substances. Included are potassium, which keeps our water levels in balance; fiber, which keeps our digestive systems running smoothly; vitamin B6, which helps make the best use of our food; and thiamin, important for daily energy. Of all vegetables, asparagus has the highest content of folic acid, the key component necessary for blood cell formation. Asparagus has no fat and very few calories, about four per spear.” Also, it neutralizes poisonous chemicals. The green variety has more vitamin C than the white.

Peak season: Peaks in March and April. Can be available all year round. In the U.S., California, New Jersey, Washington, and Michigan are the chief sources of asparagus.

Selection: Look for spears that are uniform in appearance and deep green color, which indicates higher quality. Buy stalks that have compact buds and taut skin. Select stalks about the same size for even cooking. How to tell if stalks are firm? Hold a stalk from the bottom and it should stand up straight no matter how thin the stalk.

Storage: Can store several days wrapped in a damp towel in the refrigerator or wrap stalks in a damp paper towel with foil around the paper towel.

Preparation: Spears that are larger than your pinkie finger will need to be peeled. Break off the woody or tough part. When serving cold, place cooked asparagus in an ice bath or run under cold water. For cooking, find the tender part by bending the spear several times until you find the most flexible place and snap it off at that point. Then you can make an even cut with your knife.

Granted, not everyone likes pumpkin. In fact, its popularity has declined over the centuries since it was first discovered in the Andes mountains in 3000BC. It used to be a staple in every kitchen before refrigeration was invented. The tough outer shell of pumpkins kept it fresh for many months after harvest. But today that’s not a worry for most of us, so the need to grow it as all but vanished.

Then there’s the yuk factor. Some people may be turned off by pumpkin’s texture and taste. But we’re sure that’s just because the pumpkin wasn’t cooked properly or seasoned properly. That’s truly a shame because it’s one of the most versatile and nutritious veggies today.

Nutritionally, an average serving includes less than one gram of fat, just 49 calories, no cholesterol and 310 percent of your daily adult requirement of vitamin A.

How do you tell the difference between a pumpkin and a squash?
Throw a pumpkin into the air, and when it hits the ground it becomes squash. (Ouch) Okay, enough joking around. Let’s see what recipes we have for you:

Pumpkin peanut butter spread
We did say these recipes would make portable foods, didn’t we?

1 medium apple, quartered but not peeled
1 cup pumpkin, chopped
1 tablespoons Tang or 1/4 cup orange juice
1/2 teaspoon cinnamon
1/4 cup dried cranberries (optional
1 cup peanut butter

Prepare the pumpkin by cutting a whole pumpkin in half, scoop out the seeds and sprinkle halves with cinnamon. Place the halves, flesh side down on an oiled/sprayed cookie sheet. This allows the moisture to drain out of the flesh as it bakes. Pop it into a 350F (180 C) oven for about 1 hour, or microwave for 5 to 6 minutes or until just tender.

Let cool for 5 minutes before scooping cooked flesh into blender or food processor along with apples, cranberries; puree until smooth (Remove any large fibrous threads). In a small bowl, combine peanut butter and Tang, then add to blender and pulse until combined well. Cover and refrigerate, use as spread for sandwiches. Makes about 2 and half cups.

Pumpkin cookies
No silly, they aren’t the size of pumpkins!

1 cup butter
3/4 cup sugar
1 cup cooked (see recipe above) pumpkin, fibrous strings removed or canned pumpkin
1 egg
2 cups flour
1 cup raisins
1/2 cup molasses
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

Preheat oven to 375F or 200C. Blend shortening and sugar, mix in molasses, pumpkin and egg. Stir in dry ingredients, spices and raisins. Drop by the tablespoonful onto an ungreased baking sheet. Bake 10 to 12 minutes. Makes 12 to 14 large cookies.

Mini Pumpkin Cheesecakes
12 ginger snaps
2 and half cups ricotta cheese
1 cup canned pumpkin or squash puree
1/2 cup brown sugar
2 eggs
1 and half teaspoons vanilla
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger or minced ginger
3/4 cup non-dairy whipped topping, thawed
1/2 cup mixed dried fruit

Place one ginger snap in bottom of each of 12 cupcake papers. Beat ricotta cheese until smooth. Add remaining ingredients except topping and dried fruit, mix well to combine. Pour into cups and bake at 350F or 180C until lightly set. Turn off heat. Let stand in oven for 1 hour. Cool on rack and chill overnight in fridge. Top each mini cheesecake with one tablespoon of topping with a sprinkling of dried fruit. Makes 12 servings.

Pumpkin or Squash Candies

1 medium-sized non-stringy squash such acorn squash (should be a little bigger than your hand)or pumpkin
2 tablespoons butter
2 tablespoons maple syrup
2 tablespoons brown sugar
2 cups pure maple syrup
pinch of cinnamon
1 cup puffed whole wheat or 2 cups Rice Krispies

Cut squash in half lengthways, scoop out seeds. Put one tablespoon butter, sugar and syrup in each half. Sprinkle with cinnamon.

Bake at 350F or 180C until tender about 30 to 45 minutes, depending on size of squash. Or, microwave for 15 minutes on High. Pour juices into bowl and let cool. Mix with 1 cup maple syrup before pouring into an ice cube molds. Add shishkabob sticks cut to quarters as ‘popsicle sticks’ after 1 hour in freezer, then refreeze for 1 more hour. Makes 12 popsicles.

Meanwhile, scoop squash/pumpkin flesh into blender once it has cooled slightly. Add 1 cup maple syrup and blend till smooth. Roll in puffed whole wheat or Rice Krispies, then refrigerate for at least 1 hour, uncovered. Makes 12 ‘crunchy outside, chewy inside’ squash or pumpkin candies.

Did you know? Most commercially-made pumpkin pies aren’t made with pumpkin. They’re a mixture of squash, rice flour and starch. So don’t despair if your made-from-scratch pumpkin pie is a little stringy!