A Magazine About Food, Art & Exchange In Midtown Kingston, Published By The Hudson Valley Current.

Farm Fresh Goodies: What’s On Shelves at Local Farm Stands in May?

by Melissa Orozco-McDonough

Yes indeed! Spring is finally here, and I’m happy-dancing in my seat as I write this piece. The Hudson Valley got truly walloped this past winter; it was nothing short of miserable. I can’t think of anything better after a cold, harsh season than a warm breeze, the sweet smell of flowers and earth in the air, and a delicious meal made from farm-fresh ingredients.

Local farm stands are back in action, meaning you can once again get your hands on all the yummy, healthy produce you were so sorely missing all winter. Some of the most common produce items you can find at local Hudson Valley farm stands in the month of May include:

• asparagus
• arugula
• beets
• red, black and white currants
• fresh hen’s eggs
• various herbs, lettuce
• young/baby kale
• peas (both sugar snap and snow)
• rhubarb
• radishes
• strawberries

The variety of dishes that can be prepared with many of these farm-fresh ingredients is nearly endless! Soups, salads, entrees, desserts; countless options abound with the local Spring harvest. Simply peruse the farm stands in your area for a taste of what this year’s bounty has to offer.

Here, for your culinary pleasure, is a quick, easy and healthy breakfast/brunch recipe that utilizes multiple produce items easily found at a farm stand near you. It takes less than 15 minutes to prepare, start to finish, and is sure to satisfy the taste buds of any farm-fresh food lover.

Simple Scrambled Eggs with Herbed Cheese and Asparagus
Recipe serves four


• 1 pound farm-fresh asparagus spears, trimmed and cut into 1 inch pieces
• 1/2 cup soft/creamy cheese of your choosing
• 2-3 tablespoons minced soft, farm-fresh herbs of your choosing (chives, parsley, dill, basil, cilantro would all work very well)
• 10 large eggs (preferably local, free-range)
• 2 1/2 tablespoons butter


1) In medium skillet, bring water to a boil and cook asparagus until just tender (about 2 ½ minutes.)
2) Drain and return to skillet, adding 1 tablespoon of butter.
3) Stir asparagus and butter over medium heat for about 1 minute. (Yummy cooking tip; include some of the minced herbs with butter/asparagus for a further herb-infused flavor.)
3) In small bowl, combine minced herbs and cheese
4) Divide cooked asparagus evenly on 4 plates
5) Whisk eggs in large bowl and melt 1 1/2 tablespoons of butter in large skillet over medium heat
6) Once fully melted, add eggs and gently stir until eggs are almost set (about 1-2 minutes.)
7) Add cheese/herb mixture to pan and gently smix in until cheese melts and eggs are softly set (about 2 minutes.)
8) Spoon eggs over plated asparagus and serve!

Try pairing this dish with a crusty, toasted bread of your choosing, breakfast potatoes or even a simple, farm-fresh salad for an outstanding culinary experience. Let us all rejoice in the pleasantries of spring in the Hudson Valley!