Are Victory Gardens an idea whose time has come back? Could a quick history lesson lead to a better future?

During World War II Americans lived with rations of such necessities as tires, gasoline, sugar, and other foodstuffs. The US government encouraged ordinary people to create Victory Gardens; small plots of fruits and vegetables to stave off food shortages so more mass-produced food could be sent to feed the troops.

The people responded. Two million Americans created Victory Gardens in their backyards or communities. According to author Michael Pollan, "...during World War II, Victory Gardens supplied as much as 40% of the produce Americans ate."

Victory Gardens were more than a war time activity, they were a social phenomenon. Schools and families planted Victory Gardens together, often on communal land. Families caught up on news as they planted and harvested. Nutrition information was widely disseminated to help home cooks create balanced meals for their families. Today’s obesity epidemic must have been unimaginable to those gardeners.

Today there are many gardens that are very much like the Victory Gardens of old. In backyards across America folks are growing their own produce, spices and herbs. They harvest fruits and vegetables that have been raised without pesticides and enjoy them when they are at the peak of their freshness and nutritional value. Adding home-grown fare to the fresh produce from a local farm stand or a farmers market gives gardeners the best of both worlds.

If you’d like to try your hand at growing some food of your own but don’t have your own backyard, you can join a community garden. In 2004, the American Community Gardening Association (ACGA) estimated that there were already 18,000 community gardens across the USA and Canada. Urban community gardens can be found from South Central Los Angeles to the Bronx in New York City. If there’s no community garden near your home, think about organizing your neighbors to get one started.

Funded by federal grants, GreenThumb has been a program of the NYC Parks Department since 1995. The nonprofit organization has over 600 member gardens serving 20,000 city residents. New York University released a study of the effect of community gardens on nearby property values. The study of 636 community gardens in NYC showed a positive effect on sales prices of residential properties within a 1,000-foot radius of a community garden when compared to properties outside the 1,000-foot ring, but still in the same neighborhood. The effect was significant and increasing over time. The tax benefit to the city over a 20-year period was estimated at $647 million dollars or $1 million per garden. Who knows how much might be saved on medical costs by the healthier diet the gardens make possible.

Not all benefits are measured in dollars. Here’s what Karen Washington from the Garden of Hope in the Bronx had to say about her experience:

To grow your own food gives you a sort of power and it gives people dignity. You know exactly what you’re eating because you grew it. It’s good, it’s nourishing and you did this for yourself, your family and your community.

If you'd like to start a garden in your community or your backyard here's some info that should help:

American Community Gardening Association

Funding & Other Support for Community Gardens

Cooking from the Heart of the Garden

Only California produces more wine than the State of Washington and the weak dollar is making the unique offerings from the state’s wineries more attractive than ever to foreign buyers.

With winegrowers such as family-run Mercer Estates in Washington's Columbia Valley dedicating themselves to producing wines that exceed expectations, the Washington Wine Commission is marketing the state’s wines as high quality offerings at a reasonable price.

The Tri-City Herald has run a story about the commission’s annual Wine Experience program. This year, “Seventy-eight international wine importers, distributors, and hoteliers from more than 20 countries are touring the Mid-Columbia for a taste of Washington wines.”

Fifty-two of Washington’s wineries, including 40 from Eastern Washington, are participating to help the international visitors “sample wines, visit wineries and learn about viticulture and enology research that helps make Eastern Washington wines unique.”

The program has previously “introduced more than 500 people -- including those from Finland, Denmark, Germany, Israel, Mexico, and Sweden” to the wines of Washington State. Canada, Japan, and the United Kingdom have been identified as primary target markets, but this year the commission is placing special emphasis on reaching out to emerging economies in places like China and India. Robin Pollard, executive director of the Washington Wine Commission says people there "are developing their palate."

If you’d like to read the article in the Tri-City Herald cited above go to: World getting taste of Washington wines

Hailing from England and living in New York, author and spirits expert Gary Regan remains an adventurous traveler when it comes to the quest for better cocktails. On a trip to Dallas he emerged from a favorite watering hole proclaiming. “The Windmill, for my money at least, is the best little cocktail house in Texas.”

It seems Bookie Bob's Manhattans bring "a perfumed elegance" to the cocktail that Gary had never before encountered. The source of this wonder is the secret ingredient: black cherries marinated in Luxardo maraschino liqueur. Just one of the cherries will produce the desired effect. As long as they haven’t been packed in syrup, even frozen black cherries will do. Since it features bourbon and sweet and dry vermouths, Gary cautions that Bookie Bob's Manhattans are not “for the faint of heart.” So be careful that liquid courage doesn’t lead to the laying of a fool's bet!

Ingredients for 1 Drink

• 1 1/2 Ounces Booker's bourbon
• 1/2 Ounce sweet vermouth
• 1/2 Ounce dry vermouth
• 1 Dash Angostura bitters
• 1 or 3 (not 2) Black cherries that have been marinated in Luxardo maraschino liqueur for a minimum of 2 days, for garnish

Preparation

1. Fill a mixing glass two-thirds full of ice and add the bourbon, sweet and dry vermouths and bitters.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and add the garnish.

If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft

If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits

Folks in New Jersey should find it easier than ever to buy local produce this spring. Packer.com reports that due to near perfect weather conditions New Jersey’s farmers have “produced ample supplies of high-quality spring vegetables.”

The article states that while higher fuel prices have hurt New Jersey’s farmers, higher prices for produce shipped from across the country have led buyers to buyers for eastern markets to turn to growers in closer proximity. Romaine, green leaf, red leaf, bibb and boston lettuce are among the big sellers.

According to the article, “Tom Sheppard, president of Eastern Fresh Growers Inc., Cedarville, N.J., reported slightly lower yields on spring asparagus out of New Jersey, but said strong markets are making up for the decline.”

If you’d like to read the article in Packer.com cited above go to: N.J. lettuce, asparagus meet with strong demand

Some time back we asked if local was the new organic when it came to the preferences of American consumers. A survey recently released by the Food Marketing Institute and Prevention magazine, "Shopping for Health 2008," indicates that health conscious consumers are choosing locally grown produce over organic alternatives.

The researchers wanted to know how healthy eaters succeed when it comes to shopping for food. They found that nearly everyone (80%) tries to eat healthily. Among those who try a lot, 10% say they are “always successful.” The survey profiled the one in 10 who succeeds.

When presenting the results of the survey, Cary Silvers, director of consumer insights for the company that publishes Prevention said, “Shoppers’ new interest in locally grown food reflects their strong desire to purchase fresh fruits and vegetables…The battle between organic and locally grown represents who shoppers believe can deliver the freshest produce.”

There are plenty of reasons to choose local produce. It is when it is fresh that food is at its most nutritious and most flavorful. Buying local is a choice that supports a community's farmers. Buying it limits the environmental harm done when foods are transported over great distances.

Many foodies buy local produce to savor the singular flavors of seasonal offerings that are part of their regional food heritage. The chance to talk to the farmers who produce the fresh fruit and veggies and learn from them makes shopping at a farmers market a pleasure for those concerned about personal health and the health of the environment.

To read the press release on which this item was based go to: Shopping for Health 2008: Setting Specific Goals and Plans Key to Healthy Eating

Crowds of visitors flock to Madrid each year for the city’s great plazas, the magnificent “Golden Triangle of Museums,” the historic Palacio Real, and the terrific tapas. While there they are also likely to savor some of Spain’s fine wines, some of which are crafted just a short distance from the city.

Many visitors are probably unaware that one of Europe’s most captivating capitals is in the heart of the Madrid wine region where some of the country’s many talented winemakers pursue their craft. The region’s winegrowers produce fine wines suitable to accompany platters of Spain's exquisite sheep’s milk cheeses and smoked meats.

We recently attended a tasting of some the Madrid region’s outstanding offerings. The production of these wines is deeply rooted in a tradition that dates back to the 13th Century. If you find yourself in the capital, a visit to a local winery should make for a lovely day trip, but we had a wonderful time sampling the work of Madrid’s winegrowers without ever leaving the U.S.

The Varietals

The red wines of the Madrid region are made using Tempranillo, Garnacha, Cabernet Sauvignon, Merlot, and Syrah grapes, with the first two of these being the most predominant and distinctive. The white wines are made using Malvar, Albillo, Parellada, Torrontes, Viura, Airen, and Moscatel small grain grapes. The Malvar and Albillo are the most widely grown and are native to the region.

The tasting presented us with more good wines than we can recount, but we marveled at the novel qualities of the Qubel Barrica 2002. It is a blend consisting of 80% of the Tempranillo varietal, with the remainder being 10% Cabernet Sauvignon, and 10% Syrah. It is aged in French (Allier) oak barrels, giving it a smoked flavoring along with a slight bitterness. Only 3,500 bottles and magnums are produced each year.

Equally unique among the reds on hand was the Homet 2003. It too is a blend, with 70% Tempranillo, 10% Merlot, 10% Syrah, and 10% Cabernet Sauvignon grapes. It comes from the Charles III Royal Winery, founded by the King to supply the Royal Household. It is aged in oak barrels for 14 months with production limited to less than 4,000 bottles. The great cellar is made up of underground brick galleries that offer constant temperature and humidity year round. The extraordinary conditions produce a delightful young wine. As with France's Beaujolais, it is sometimes served slightly chilled in sunny Madrid.

And there were more red wines worth sampling to see which are best suited to an individual taste. If you’re feeling prosperous you might indulge in a pricey, but richly rewarding bottle of Bodegas Ricardo Benito 2002. It is produced with Tempranillo grapes grown on very old vines and aged in French oak barrels for 18 months at a winery resting 2,000 feet above sea level, just 25 miles from Madrid. Only 2,000 bottles are produced each year, but it should be easier to find at an American wine shop than ever before due to recent marketing efforts.

Sustainable Winegrowing

In 2002, the European Program for Integrated Pest Management created a winegrowers association (ATRIA) that provides a responsible agronomist and some Vegetal Sanity Government specialists to support winegrowers. It is one of ATRIA’s objectives to limit the use of pesticides to only the optimum moments, to reduce the number of treatments, and to choose the ones that are most respectful of the environment.

We asked Mario Bravo Cea, the man from ATRIA responsible for viticulture, about the Madrid region’s efforts to produce wine in a sustainable manner. He explained that pest management in Madrid is generally quite easy, making it possible to pursue almost organic production. Warm conditions provide high temperatures and low humidity in most of the vegetative cycle, making it difficult for vine pests and diseases to develop, leaving no need for the application of dangerous levels of pesticides. Indeed, one of the wines we tasted was certified organic.

We also asked Mario about methods of irrigation. He told us there are few vineyards in Madrid that are watered as most of the vines produce beautifully in conditions of dryness. Although using water in vineyards is allowed, it has to be with localized irrigation methods and the annual amount of water used is regulated by law.

The winegrowers also don’t spend a lot on vine fertilization. There are organic matter fertilizers from plants or animal residues that are being used, but the use of mineral complex are more extended. ATRIA is addressing the issue, working to limit the application of mineral products by adapting fertilizing programs to each type of soil.

For extending a long tradition of fine wine production and adapting the most sustainable agricultural methods we can only say Viva Espana!

Spring vegetables have arrived in force and there’s no better time than now to get some fresh California artichokes. Our friends at the California Artichoke Advisory Board were kind enough to provide us with the recipe below for enjoying the delectable delicacy.

We suggest you try pairing this dish with a Sauvignon Blanc from California’s scenic Napa Valley.

Ingredients for 4 Servings

• 16 California baby artichokes
• ¼ Cup extra virgin olive oil
• 4 half chicken breasts, skinned, boned & cut into chunks
• 2 Red or yellow onions, sliced thick
• 4 Cloves garlic minced
• 1 Tablespoon fresh basil
• 1 Tablespoon rosemary
• ½ Cup chicken broth
• 1 Pound fettuccine, cooked & drained

Preparation

1. Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender.
2. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes.
3. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.

Copyright by California Artichoke Advisory Board ©

To learn more about the varieties of artichokes, their origins, their preparation, and their health benefits go to: California Artichoke Advisory Board

To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil

For more info on the Castroville Artichoke Festival go to: Castroville Artichoke Festival

Can a meal be truly great without a dessert? "Maybe" was a reply that came up a few times during a small, informal poll. And there was a welcome completion of the thought: "But why chance it?"

Our friend Robin sees no need to to take that chance and she has created a selection sauces capable of satisfying dessert lovers everywhere. Place a jar of her creation in a microwave oven for just 30 seconds and a warm sauce du jour is ready for service over a favorite treat. Iice cream, cheesecake, fresh fruit, or homemade pound cake will all do nicely.

Robin’s Chocolate Sauce is handcrafted in northern Maine from a family recipe using only the finest, freshest ingredients. She combines pure organic cocoa, organic cane sugar and organic vanilla with local farm-fresh dairy ingredients to create a dessert topping that is simple and sophisticated, exotic and homemade. No artificial ingredients, just pure decadent goodness.

What began as a holiday gift for friends and family has gained quite a reputation among sweet tooths, cocoa connoisseurs and grandkids throughout Maine . Robin made her first batch of “Original Recipe” organic chocolate sauce in a 12-gallon steam kettle in 2004. Since then, she, her husband, and their two sons have built up the family business to produce six distinct varieties. Robin processes the sauce patiently in small batches to produce a luscious, creamy texture and flavor.

Great Dessert for a Great Cause

Awareness of global environmental issues is at the heart of the business. Robin became conscious of the not-so-sweet realities of the chocolate trade by researching where and how her ingredients are grown and produced, and by whom. She is committed to using organic, shade grown and local or Fair Trade Certified™ ingredients whenever possible. These standards are crucial to maintaining a sustainable environment, protecting migratory birds and creating healthy communities—and your children and grandchildren will notice the sweet difference.

Robin Herself

Robin’s Chocolate Sauce is more than a delicious dessert topping. It’s a resource for the education, awareness and advocacy of the issues concerning communities and the environment both locally and globally. Every delicious spoonful of sauce is helping make a difference.

With every purchase of Robin’s Chocolate Sauce, you’re supporting the mission of National Wildlife Federation to inspire Americans to protect wildlife for our children’s future. What could be better than getting some delicious treats and supporting a great cause!

If you'd like to order some of Robin's spectacular sauces go to any of the following:
Robin's Original Chocolate Sauce
Tropical Dark Chocolate Sauce
Blueberry Chocolate Sauce
Ginger Pear Chocolate Sauce
Orange Spice Chocolate Sauce
Raspberry Chocolate Sauce
Robin's Fair Trade™ Variety Pack
Robin's Original Chocolate Sauces

For a fourth year the Seattle Cheese Festival wil be running from Friday, May 16th through Sunday, May 18th fora mouth-watering celebration that just gets better every year. Visitors will be able to sample over 250 artisanal cheeses crafted both locally and internationally. The cheese tastings take place along the beautiful cobblestone streets of Pike Place Market in the heart of the city.

The three-day event offers the general public and the restaurant trade the chance to taste, celebrate and learn more about artisanal cheese through the Cheese Concourse, cooking demonstrations, and informative seminars. Then there's the Wine (and Beer) Garden where wines are specially selected to pair well with the artisanal cheeses on display. Visitors can sample up to five wines and the Pike Brewing Company will pour craft beers which are brewed on the premise at .Pike Place Market. The Truckle Relay will invite teams to get out their paddles and propel 18-pound barrel-shaped wheels of cheese along the cobblestone streets.

Fun for Kids

This year the Festival will be adding the Children's Costume Contest and Parade. Kids are invited to create a costume for a "milk animals" parade that will take place on the morning of Saturday, May 17th. Costumes must have a cow, goat, sheep or cheese theme. The most creative costume wins a prize. (There will be a few cow and sheep hats available for kids who forget their costumes that day.)

Plenty for the Thinking Foodie to Enjoy

The Festival is a foodies delight, but you don't have to be a gourmet to have a great time. There will be Chef Demos by some of Seattle's best chefs, inspired to create great dishes with cheese you can prepare at home after the Festival. Catch the Fresh Mozzarella Makking Demonstration that will take place several times on Saturday and Sunday. Seminars and cheese-themed cooking classes will be available for adventerous home cooks, including Northwest Terroir, presented by Jeffrey Roberts, author of the recently published "The Atlas of American Artisan Cheese." Foodies with a competitive spirit can enter the Grilled Cheese recipe conest. The top 10 finalists will have their recipes featured on the Seattle Cheese Festival web site.

(photo courtesy of Seattle Cheese Festival)

The Festival was the brainchild of DeLaurenti Specialty Food & Wine, which has served Seattle residents and visitors for close to 60 years. DeLaurenti was awarded the Gourmet News Retail Leadership Award in 2005 for establishing the Seattle Cheese Festival. DeLaurenti owner Pat McCarthy wanted to bring their renowned cheese counter to the street and offer free tastings. Mission accomplished !

To get more info, including schedules, event details, parking & directions, check the Festival's official web site: Seattle Cheese Festival

Many people may be unaware that about 30% of all food crops grown in the U.S. are dependent on bee pollination and for a couple of years there have been alarming reports on the strange disappearance of huge numbers of bees.

The implications for American agriculture and the diets of American families are frightening enough, but making matters worse is the fact that no one has been able to pinpoint the cause or causes of the fate of the bees. Now the Washington Post has reported on a study conducted at the University of Virginia suggesting that “emissions from power plants and automobiles may play a part” in the demise of honeybees and bumblebees.

The research was undertaken by Environmental Sciences Professor Jose D. Fuentes at the University of Virginia -- working with graduate students Quinn S. McFrederick and James C. Kathilankal. The results of their work were published in the March issue of the journal Atmospheric Environment.

According to the article in the Post:

In the prevailing conditions before the 1800s, the researchers calculated that a flower's scent could travel between 3,280 feet and 4,000 feet, Fuentes said in an interview, but today, that scent might travel 650 feet to 1,000 feet in highly polluted areas such as the District of Columbia, Los Angeles or Houston.

Timothy H. Tear, a senior scientist at the advocacy group the Nature Conservancy, who studies the impact of air pollution on ecosystems, is quoted as saying, "We know that ozone levels continue to be high and go well beyond EPA standards for public health. What's been pretty consistent is the more we look at air pollution's impacts on natural resources, the more we find those impacts to be."

If you’d like to read the article in the Washington Post cited above go to: Air Pollution Impedes Bees' Ability to Find Flowers

Spring is in full force and delivering a growing abundance of fresh produce to delight home chefs and those lucky friends and family members who get to enjoy their concoctions. With the recipe below, our friends at Organic Valley Family of Farms have provided us with a delicious way to celebrate spring with “a rich and creamy combination of asparagus, wild rice, and everything else!”

As always, try and get the freshest veggies you can find at your local farm stand or farmers market!

Ingredients for 10 Servings

• 2 Tablespoons Organic Valley Salted Butter
• 2 Tablespoons fresh garlic, peeled & minced
• 2 Tablespoons shallots, peeled & minced
• 1 Cup mushrooms (your seasonal choice: shitakes, criminis, etc.), wiped clean & sliced thin
• ¾ Cup Native Harvest Wild Rice, rinsed
• ¾ Cup long-grain brown rice, rinsed
• 4 Medium carrots, cut lengthwise & diagonally sliced
• 2 Quarts veggie broth
• 2 Bunches asparagus, trimmed & cut into 1” pieces
• 2 Cups seasonal & regional greens (beet greens, baby spinach, bok choy, etc.)
• 2 Cups Organic Valley Half & Half
• 1 Medium red bell pepper, seeded & chopped
• 1 Tablespoon fresh parsley, washed & patted dry; then chopped fine
• ½ Teaspoon dried tarragon
• Sea salt & black pepper to taste

Preparation

1. In a large heavy soup pot or Dutch oven, sauté garlic, shallots and mushrooms in butter, over medium heat, for 5 minutes. Add rinsed wild and brown rices and cook for another 3 minutes. Add carrots and herb broth, and turn up the heat to medium-high until boiling. Allow mixture to boil for 10 minutes or so, then reduce heat to low and cover the pot. Allow soup to simmer for 35 minutes.
2. While the soup is simmering, prepare the asparagus by trimming the tough ends off and cutting the spears into 1” pieces, reserving the beautiful tips in a separate bowl. Simmer the asparagus spears and seasonal greens in a bit of water until bright green and crisp-tender.
3. Place semi-cooled greens in a food processor with 2 cups of half and half, and process until smooth and creamy. Add the creamy greens to the rice mixture, the rice will still be slightly firm, along with the chopped red bell pepper, parsley and tarragon. Simmer until the rice is tender, about 20 minutes, then add the reserved asparagus tips. Allow to simmer for another 20 minutes or until the soup is of desired consistency. Add sea salt and pepper to taste.
4. Top with fresh watercress, chives or parsley. Enjoy!

Copyright by Organic Valley Family of Farms ©

To visit the web site of the farmers' coop go to: Organic Valley Family of Farms

To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin

Does your dog harbor gourmet longings? Do you need to find a gift basket especially befitting a beloved, four-legged family member? Posh Pets Gourmet Food Company could be your answer.

According to the company’s web site, all treats are made fresh to order and contain no artificial flavors or preservatives. “Jimmy Chews” Cheese Biscuits and "Chewy Vuitton" Chicken Biscuits are among the luxuriously labeled menu items. Vegetarian selections are available and the “all-natural, gourmet treats have been enriched with Omega-3 to help promote healthy skin, coat and joints.”

The company boasts a unique line of gift baskets, treat containers, and "Birthday Pup-Cakes.” Even breathalyzer treats containing fresh parsley and mint are available to help your pet freshen up on the morning after the party.

If you’ve got a pet for whom only the best will do, try paying a visit to: Posh Pets Gourmet Food Company

The organizers will tell you it's the Super Bowl of Swine. The College of Pig Knowledge. The Granddaddy of Grills. The Largest Pork Barbecue Cooking Contest on the Planet. Hyperbole? Maybe. If you head down to Tom Lee Park in downtown Memphis, Tennessee for the May World Championship Barbecue Contest you can let your taste buds decide.

This year's event will run from Thursday, May 15th to Saturday the 17th. Over that span the sweetest smelling cloud will hover over Memphis Hickory, pork, tomato, mustard, vinegar, and more pork. Three stuffed days of smoked heaven where contestants eat, sleep, and live pig; trying to win more than $90,000 in prizes and coveted bragging rights.

Grillmasters and goodtimers will descend on Tom Lee Park for serious competition that's seriously fun. Even the grills dress up for this party like fire trucks, airplanes, piggy banks, pot bellied stoves; you name it, it will probably be there.

In 2007, visitors came from 49 states and 8 foreign countries. This year more than 90,000 pork lovers from around the globe will gather together to testify about their special sauces, rubs, ribs, and whatnot in Pig-dom.

And, there's the Sharp Stage, the site of world-class musical entertainment with nightly performances of country, R&B and blue grass music and the Ms. Piggie competition (grown men in snouts and tutus). It all takes place in a park along the shore with a skyline view.

A Single Day Ticket is $8. Children 6 and under get in for free.

Tickets can be purchased in advance or at the north (Beale St. and Riverside Dr.) and south (Riverside Dr. and Georgia Ave.) entry gates at Tom Lee Park.

To get tickets & more info from the official web site go to: Memphis in May World Championship Barbecue Contest

Just a short time ago it was Mary Ellen Botter of the Dallas Morning News who braved an onslaught of calories to get the “skinny” on the great sandwiches of the Big Easy, including the renowned Muffaletta. Now, Julia Moskin of the New York Times has embarked on a quest for the Big Apple’s “next best sandwich.”

Having devoured our share over the years, we’re comfortable agreeing with Ms. Moskin that “a real New York sandwich” must be a “two-fisted, five-minute” meal with marvelous “flavor and texture contrast.” And of course, just like their New Orleans counterparts, New York City sandwiches must be "filling."

The Reuben, the falafel, the Cuban, the pressed panini, and the meatball Parmesan hero, are classics of the genre. In her recent search, the adventurous Ms. Moskin looked (and ate) to find a creation that might be new to the city, but was ready to take its place in the Pantheon of great New York City sandwiches.

She made some remarkable finds, including the delicious sounding Chili Mackerel Mantou served by Province at 305 Church Street, near Walker Street in Lower Manhattan. We’ll be giving that discovery and several others a thorough tasting. It’s springtime, we’ll walk off the calories.

If you’d like to read the article on the New York Times cited above go to: The Next Best Things in Sliced Bread

To view the previous post on the sandwiches of New Orleans go to: New Orleans is a Sandwich Lover's Dream

Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish. For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers. Spring is the season for California’s fresh asparagus so now’s the time to get it at its most flavorful.

Our adaptation of the recipe calls for some favorite ingredients we believe to be almost essential to fine living; great olive oil, artisanal vinegar, and finely crafted cheese. Enjoy!

Ingredients for 6 Servings

• 1 ½ Pound California Asparagus, trimmed
• 1 ½ Tablespoon O Cabernet Vinegar
• 1 ½ Teaspoon finely chopped shallot
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 3 Ounces Buttermilk Blue Cheese, chilled
• 3 Tablespoons pine nuts, toasted
• 1/8 Teaspoon freshly ground pepper
• Salt as needed

Preparation

1. To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in the olive oil; reserve.
2. Blanch asparagus in a frying pan large enough to hold asparagus spears in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
3. Recipe can be made ahead to this point. Refrigerate vinaigrette and cooled asparagus, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
4. To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of shredder. Evenly sprinkle cheese over asparagus; scatter pine nuts over cheese.

Copyright Courtesy of California Aaparagus Commission

If you'd like to order the artisanal vinegar called for in this recipe go to: O Cabernet Vinegar

To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil

If you’d like to try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese

To learn more about California asparagus, its healthful benefits, and easy preparation go to: California Asparagus Commission