The Eating Of The Greens

Celebrate St. Patrick's Day
with Tassleberry Farm

This week beckons the annual Irish bacchanal of St. Patrick's Day, celebrated the world over by those of Irish heritage side-by-side with the would-be Irish for a day.

Wearing of The Green, raucous parades, shamrocks, leprechauns and green beer are the usual hallmarks of this celebration with corned beef and cabbage typical table fare.
Now Moms Tassleberry loves cabbage, considering it one of nature's noblest and healthiest foods, but this year she is offering a twist on the menu, using two of Ireland's home-grown favorites, asparagus and strawberries, for an appetizing and healthy pre-meal salad. Both crops fit into the Emerald Isle's short growing season and are beloved by natives
This recipe employs Tassleberry Farm Strawberry Balsamic Vinegar. Rich and complex in flavor, this Tassleberry vinegar recipe replaces the traditional Trebbanio grape base with strawberries and ages the mixture for a sweet and smooth, yet tart, flavor perfect in almost any dish which uses traditional balsamic.
A very healthy vegetable in its own right, asparagus contains properties both anti-inflammatory and antioxidant and fights multiple types of cancer. It's chock full of folates, a complex B vitamin necessary for healthy hearts and pregnancies. 
Asparagus is a source of fiber and protein and is low in calories. It prevents constipation and helps one to process sugars and starches in digestion and maintain a low blood sugar count.
Asparagus also provides Vitamins C and K. Vitamin C lowers blood pressure, bolsters your immune system and fights eye disease while Vitamin K strengthens your bones and heart, and helps to prevent stokes. A single cup of asparagus offers more than enough Vitamin K for your daily diet.
And remember, Moms reminds those who may over-indulge, chopped cabbage with vinegar is one of nature's top hangover cures.

Tassleberry Farm St. Patrick's Day
Strawberry Balsamic Asparagus Salad

CLICK IMAGE TO ENLARGE
Purchase your
Strawberry Balsamic Vinegar at
http://www.tassleberry.com/

(Serves 6)

Ingredients

3 lbs. asparagus
1 red bell pepper
1/3 cup Tassleberry Farm Strawberry Balsamic Vinegar
3 tblsp olive oil
1-1/2 tblsp mustard, Dijon
1-1/2 tspn dried marjoram
1-1/2 tspn garlic cloves
1/2 cup chopped pecans
Directions

While boiling large salted pot of water, trim asparagus ends off and toss. Cut remainder of spears on a bias into pieces approximately 2 inches long
Dice red pepper
Chop garlic finely
Place pecans on microwaveable plate and cook on high for 3 minutes, stirring once a minute. Add butter, and season salt to taste. Stir. Microwave on high again for 1 minute. Stir again to spread butter. Let cool
Pour Tassleberry Farm Strawberry Balsamic Vinegar into large bowl then slowly blend in garlic, mustard, marjoram and oil.

Salt and pepper to taste
Toss asparagus into pot. Cook until texture is tender but still snappy, 3-5 minutes depending on bulk of spears
Remove asparagus from heat and drain in colander. Rinse under cold water
Combine asparagus and diced pepper into bowl with vinegar dressing, tossing smartly
Sprinkle on roasted pecans



Available at www.tassleberry.com