Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

Four years ago, Mark and Patricia Lovejoy purchased an old deserted dairy farm along the road to Arlington. You have probably driven past their Big Red Barn located on State Route 530, a half mile east of I-5. The name of their business is Garden Treasures, and treasures galore can indeed be found inside and out. Mark and Patricia operate a customer-friendly organic farm, growing over 100 varieties of fresh produce annually.

In describing their method of farming, Mark explained, "we built our farm with sustainability and minimal environmental impact. We use recycled and roof-top reclaimed water for all our nursery irrigation needs. Our organic crops are washed and watered using fresh well water. Our fields are farmed within their limits and native coyotes, eagles, red tailed hawks, bobcats, deer, birds, rabbits, and voles all call our farm home."

Garden Treasures sells their produce at a farmstand on-site and at the Arlington farmers' market. They also have a Community Supported Agriculture (CSA) program. Mark defines a CSA as "a movement to help connect community members with a local farm on a weekly basis." Mark believes that buying a CSA share is the "best way to eat 100 percent organic veggies, support local small farms, and significantly reduce the cost of your organic food."

CSA shareholders receive a large amount of produce every week during the growing season. Their program is 25 weeks long from mid-June through the Thanksgiving holiday. Each week, they offer at least 10 different types of mixed vegetables from which to choose. This year, CSA shares will be available for sale until June 15. To learn more, visit www.arlingtongardentreasures.com.

Fresh from the fields right now is a delicious, but little known vegetable: the leek. Leeks are a root vegetable, similar to onions in taste and appearance. Leeks look like large green onions but have a more delicate flavor than onions. With their subtle flavor, leeks can be added to dishes without overpowering the other ingredients. Leeks are most commonly associated with potato soup, but their uses are much more versatile. Try them in a variety of soups, as well as in stews, vegetable dishes, meat entrees or fresh in salads.

When purchasing leeks, look for firm, not wilted stalks with dark green leaves and white bulbs. Choose leeks that have a diameter of one and one-half inches or less since larger ones can be fibrous in texture. Leeks typically have quite a bit of dirt between their layers. The best way to clean a leek is to cut it lengthwise, fold it open, and rinse it under cool water. Slice according to recipe specifications after it has been thoroughly cleaned.

This recipe uses seasonally fresh spring asparagus and leeks.

Asparagus and Leeks



2 pounds fresh asparagus spears

2 leeks, trimmed, rinsed and thinly sliced

1 red bell pepper, seeded and chopped

3 red plum tomatoes, seeded and chopped

1 tablespoon cider vinegar

2 tablespoons fresh or 1 tablespoon dried parsley

1/2 teaspoon Tabasco sauce

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Clean asparagus spears and snap off the tough ends. Steam asparagus in a vegetable steamer, or standing up in a small amount of water. Cook until spears are tender, about 5 minutes for young spears.

Meanwhile, heat 1 tablespoon olive oil in a medium skillet. Add the leeks and red bell pepper and sauté over medium-high heat, 3-4 minutes until they are softened. Add the tomatoes, vinegar, parsley and Tabasco and cook for another minute. Remove from heat and add salt and pepper. Serve tomato sauce over asparagus spears.

Victoria Mattson is owner of Let's Dish!, a "make and take meal kitchen" located at 11605 State Ave. in Marysville. Phone 360-658-9903 or visit www.letsdish.com.