Asparagus Festival draws record turnout

From staff reports

The seventh annual Empire Asparagus Festival in mid-May revved up the focus on local food this year, as vendors sold green-stalk-filled goodies under an 8,000-square-foot tent that occupied much of Front St. and made a full-blown asparagus parade impossible. “The parade paid the price of the festival’s success,” said organizer Paul Skinner. But no one seemed to mind. This is, after all, a celebrated food festival.

Over 2,500 folks attended the festival this year (up from 2,000 in 2009), and perhaps for the first time, Empire enjoyed good weather throughout the weekend — blue skies and sunshine from dawn to dusk. At least 300 people attended the pig roast held by Art’s Tavern and enjoyed beer from the Right Brain brewery in Traverse City. According to Skinner, what began with a crowd of locals on Friday night metamorphosed into visitors from around the state by Saturday to hear the Benzie Playboyz rock the evening.

The coyly-named Kick ‘yer As-paragus run drew over 120 entries, (“What does running have to do with asparagus!” Skinner joked) and by the time the food tent opened at 11 a.m., some 60 hungry people were already waiting in line. “As soon as we cut the tape, people flooded in … and vendors were swamped by 2 p.m.” The parade, while downsized compared to years past, became a “green parade” with only one motor vehicle (the Grand Marshall) burning fossil fuels. Next year, Skinner hopes to make the festival even greener by offering recycling and composting.

Asparagus Festival recipe contest

• Judges first place: “Asparagus Ribbons with Goat Cheese,” by Meranda Lambert of Traverse City

• Judges second place: “Marian’s Asparagus Pesto,” by Marian Kromkowski of Suttons Bay

• Peoples’ Choice winner: “Asparagus Artichoke Dip served with fried wontons,” by Jan Baty of Traverse City.

The judges were Mimi Wheeler of Grocer’s Daughter Chocolate, Barbara Norconk of Norconk Farms, and national asparagus queen Kim Worden.

Prizes awarded came from Crystal Crate and Cargo of Beulah, Cherry Republic in Glen Arbor, Pleva’s of Cedar, the Bluebird Inn of Leland, Glen’s Market in Traverse City and Fieldcrafts of Honor.

Here are recipes for several runner-up entries. (This year’s winners will be published in next year’s Asparagus Festival cookbook.):

Asparagus Morel Soup

From the Kitchen of Gary Riddle of Traverse City

1 lb. of asparagus

½ lb. Of fresh morel mushrooms

3 cups of chicken or vegetable broth

1 cup finely diced onion

1 or 2 finely minced garlic

½ cup butter

½ cup flour

4 cups of milk

¼ cup sherry

dash of nutmeg

1 tsp salt

¼ tsp pepper

Wash and break off tough ends of asparagus, cut into ½ inch pieces. Rinse mushrooms in cold water, pat dry. In a 4 qt. Pot heat chicken broth. Add asparagus and cook until tender crisp, about 10 min. add milk and heat ‘til almost boiling.

In a 10-inch sauté pan, melt butter. Add onions. Cook until soft about 5 minutes. Add garlic and morels. Sauté 5 to 10 minutes. Add flour. Turn off heat and stir. Add to asparagus-milk mixture. Stir and cook until thick and creamy. Add dash of nutmeg, salt and pepper and sherry. Cook over low heat 1 to 2 minutes or longer. Serve and enjoy!

Empire Spring Harvest Asparagus/Rhubarb Bread

From Empire’s own Kaye Rose

Mix at medium speed with an electric mixer:

1 & ½ cups brown sugar

1 tsp vanilla

2/3 cup soft butter

1 large egg

Add:

2 & ½ cups flour

1 tsp baking soda

½ tsp salt

1 cup buttermilk (alternate adding flour and buttermilk)

stir in 1 cup chopped rhubarb, washed and peeled

1 cup chopped asparagus, washed and woody or tough parts discarded

½ cup chopped walnuts

Mix ingredients and bake at 325 degrees or until done.

Glaze while bread is still warm:

Melt 2 tbsp butter with ½ cup sugar, it will be thick.

This recipe makes a large loaf of bread. You can use one large loaf pan, or use 2 smaller ones. Adjust baking time accordingly.