Asparagus season prompts quick markets and quick bites
June brings abundant locally grown asparagus before it yields to peas and spinach. Fresh spears taste notably superior to imports, with ancient appeal cited by Egyptians and Romans. Tips cover storage and a savory cornmeal cheddar loaf cake using asparagus, plus a detailed baking recipe and serving ideas.
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Plutarch
Empire
Gruyere
Fontina
Fork in the Road motivates raw vegan health coaching group
Sheree Clark promotes raw and vegan living through a central Iowa show and a Des Moines meetup with over 1000 members. She notes she is not strictly raw, aiming for balance, and advocates tailored healthy paths. Moritz and Huebbe discuss flexibility, daily practicality, and beginner tips like starting with raw desserts and smoothies.
MENTIONED IN THIS ARTICLE
Iowa
Sheree Clark
Des Moines
Clark
Moritz
Huebbe
Baked eggs with spinach and yogurt in ramekins
Easy shirred eggs baked in ramekins over spinach with a savory oniony yogurt sauce. Greek yogurt with sumac substitutes labneh for a bright tang, creating a simple rustic brunch or dinner option paired with salad and buttered toast.
Baked Eggs with Spinach Yogurt and Sumac
Oven baked eggs in ramekins with spinach and a yogurt onion sauce. Each serving uses four eggs, butter, Greek yogurt, spinach, bread for toast, and sumac as a bright finish.
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