Organic food by Whytes' from Manitoba, Canada

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Asparagus

Harvest 2016 | In stock | lb

Asparagus is a nutrient-dense food that is high in folic acid and is also a good source of potassium, fiber, vitamin B6, vitamins A and vitamin C, and thiamine. Extensive research into asparagus nutrition has resulted in this funny-looking vegetable being ranked among the top fruits and vegetables for its ability to reduce the effect of cell-damaging free radicals.

x $2.00 = $2.00

Nutritional value

  • Energy 20 kcal
  • Carbohydrates 4 g
  • Fat 0 g
  • Protein  2 g
Vitamins:
  • a
  • b1
  • b2
  • b3
  • b6
  • c
  • k
Minerals:
  • Ca
  • Mg

Special Recipe

Ingredients Plum Galette Directions

Plum Galette

Pastry dough for a single-crust pie

2 tablespoons semolina flour

8 tablespoons granulated sugar

5 large red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges

1 tablespoon confectioners sugar

3/4 cup creame frache or sour cream

1 tablespoon Armagnac or Cognac (optional)

Special equipment: parchment paper

  1. Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
  2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
  3. Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
  4. Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
  5. Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar. Cool to warm or room temperature, about 30 minutes.


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