I’ve got this great post about a Vermont local-style mulligatawny that’s all ready to go, but CrankyGreg just made me feel bad. He tells me I’ve been holding out on you, because I haven’t been telling the whole story of how we eat so well on our tight little budget, and that that’s what makes our food life actually interesting.
Actually he said something more like, “This is great, and this is the kind of thing you should be blogging about, babe.” I’ll do better at sharing tips and strategies for how we do it. But he’s anyway right. Now let me start to make it up to you with this recipe that typifies my low rent-great food approach to shopping and eating.
You know that we’re passionate holders of a CSA membership, and because of that I don’t tend to eat vegetables besides those that we pick up down at the farm … unless they’re in the reduced bin at the co-op. And if they’re cheap enough they are totally fair game. There’s a special sort of sanctity that drapes over things once they’ve been remaindered, however inappropriate they might have been before. Out of season organic asparagus for half-off? Yes please.
Of course I love to eat locally grown good Vermont food for all the usual reasons. But I guiltlessly supplement it with more exotic flavors and additions from afar that I tend to pick up cheap at our excellent local outlets. Which is how I ended up with this very curious and delicious lemon-pumpkin seed-turmeric goo in a pouch for just 50 cents.
Fabulous Lemon Dip with Roasted Asparagus
Serves about 4 people as a light appetizer
1. Make the asparagus:
Preheat oven to 400.
Snap tough ends off the bottom of:
- 1 bunch of washed asparagus spears
Toss spears with:
- 2 T. olive oil
Then place on baking pan, sprinkle with salt, and roast for about 20 minutes – until bright green and just getting tender. Place aside and let cool to room temperature.
(I also had a couple of carrots around as well as some Jerusalem artichoke I had also gotten out of the cheap bin at our co-op, and I sliced those into dipping-sized pieces and put them aside as well.)
2. Make the dip by whisking together:
- 1 c. low fat plain yogurt (hey BTV friends – do you know you can get a quart of plain organic yogurt at Cheese Trader’s for $1.99?)
- 2 T. heavy cream
- 2 T. of this lemon confit sauce, or substitute 1 T. olive oil, 1 T. lemon juice, 1/2 t. turmeric, 1/4 t. salt
Then we brought it over to our neighbor’s for dinner, where E. & Z. staged a home invasion and attempted to appropriate all of the available toys, and the moms sat in the kitchen with vegetables to dip and a glass of wine. I ended up liking this so much that I went back and bought two more packets of the lemon sauce for the freezer. With spring and summer vegetables and salads right around the corner, I know I’ll be using them up.