Fix of the Week

Green kohlrabi

This green, round bulbous winter vegetable with attached stems and leaves draws quite a bit of intrigue this time of year.

Once it’s peeled and the cream-colored flesh is exposed, there are aromatic notes of fresh cabbage. Delivering the flavor of sweet broccoli stem, kohlrabi often has underlying peppery

Glacier artisan goat cheese

For those that enjoy charcuterie, I highly recommend adding this delicious goat cheese to the assortment. As described by the Drake Family Farm, who raises the goats that produce the milk which is turned into its high-quality cheese, the Glacier cheese is a mild bloomy rind of soft goat milk cheese reminiscent of the finest French bucheron. But it’s more dry to reflect our Southern California desert terroir. When ripe, it becomes creamier beneath the rind with an increasingly robust flavor. It’s named after “Glacier,” the goat who was Dr. Dan’s very first goat. And it’s available at the Saturday Santa Barbara farmers’ market. Price averages $11 per round.

Sam Edelman is general manager of the Santa Barbara Certified Farmers Market Association and host of “Farm to Table,” which airs live 9 a.m. Thursdays on KZSB AM 1290. Sam Edelman photos

It has been many months since I’ve enjoyed freshly harvested asparagus. So when I saw the bunches of dark green stalks at the Saturday Santa Barbara farmers market this past weekend at Mendoza Family Farm’s table, I had to grab a few.

One of my favorite seasonal veggies this time of year, fresh asparagus is excellent when grilled, steamed, sautéed, roasted or even raw. It can easily be incorporated into several delicious dishes. The core season for fresh asparagus runs from approximately early spring through summer so make sure to take advantage of this wonderful vegetable while you can.

When selecting your asparagus, look for stalks that are erect, vibrant in color and green from tip to base. The longer you have harvested asparagus in your possession, the woodier the texture will be towards the base.

Once home, asparagus should be stored in a dry plastic bag or food storage container in the refrigerator, but it’s best if wrapped in a paper towel. About one inch of the base end is usually discarded before preparing to get rid of the drier and tougher texture. If the tip is slimy or possesses an odd aroma, it is past its prime and should be discarded. There are several ways to prepare asparagus. Some enjoy it raw, either chopped or shaved, but the majority prefers the sweeter nuttier flavor than develops when it is lightly cooked.

Personally, I prefer my asparagus “Al dente,” with a subtle crunch, but you can also get a buttery texture when letting it cook for a little longer.

My preferred method of cooking is on the grill, as I love that slightly charred flavor. No matter how you prepare it, only a couple of minutes of heat exposure are all you will need to get it just right.

Asparagus is wonderful as a great side dish to your grilled meats, when added to your favorite stir-fry or when used to top a mixed green salad. With fresh beets, spinach and blood oranges currently in season, I decided to whip up a simple and flavorful salad, packed with flavor.

When asparagus is topped with a little crumbled goat cheese and freshly chopped herbs, you can’t go wrong.

ASPARAGUS, BEET, SPINACH AND BLOOD ORANGE SALAD

1 bunch of asparagus.

1 bunch of beets, peeled and diced.

1 tablespoon olive oil.

Salt and pepper.

8 ounces fresh spinach, rinsed and dried, stems removed. 2 blood oranges, peeled, pith removed and sliced into wedges. One-quarter cup fresh cilantro, finely chopped (or any fresh herbs you prefer).

4 ounces crumbled goat cheese.

Aged balsamic vinegar.

Preheat the oven to 400 degrees. Remove about one inch from the base end of your asparagus, and set aside. Toss your beets with olive oil and season liberally with salt and pepper. On a lightly oiled baking sheet, add beets in a single layer and place in the oven. Roast for about 20 minutes. Then toss and place back in the oven for another 10 minutes. Check to see if your beets are fork tender. If not, cook until fork-tender. When the beets are soft to your liking, toss the asparagus into the beet mixture and place back in the oven. Cook for about 5 minutes and remove from the oven and let it cool slightly.

Season the beets and asparagus with more salt and pepper to taste if needed. Place the spinach in a large mixing bowl, and toss the beets and asparagus with the greens. Then lightly incorporate the blood oranges and fresh herbs. Again, season if needed. Drizzle the top with olive oil, and aged balsamic vinegar, and plate each salad. Crumble fresh goat cheese over each. The juice from the blood oranges and beets, along with the light amount of olive oil, aged balsamic and flavor of goat cheese and asparagus, should create enough of a dressing on its own.

If more is desired, add a small drizzle of your favorite vinaigrette. Yield: Serves 2 large or 4 side salads.

Orchid show returns to Santa Barbara

After a three-year hiatus, the 75th Annual Santa Barbara International Orchid Show will take place from 9 a.m. to 5 p.m. Friday through Sunday at Earl Warren Showgrounds, 3400 Calle Real.

The theme is “Orchids: The

Calendar

Continued from Page B1 precede it at 3 p.m. in the Arlington courtyard and will cost $15, which includes priority seating during the broadcast, free popcorn, a free cocktail and a free raffle ticket to win prizes. Tickets for the pre-show party will be available at the Arlington box office.

MARCH 14

Lifeline screening for cholesterol, diabetes risks, kidney and thyroid function, plaque buildup in arteries and more at the Santa Barbara Seventhday Adventist Church, 425 Arroyo Road, Santa Barbara. Registration is required at www.lifelinescreening.com.

MARCH 16

5:30 p.m. Dr. Fabrizio Michelassi — Lewis Atterbury Stimson professor and chairman in the Department of Surgery at Weill Cornell Medical Center and surgeon-in-chief at New York

Adventure Returns.”

Tickets cost $20 for one-day admission and $30 for a threeday pass. To purchase, go to sborchidshow.com.

— Dave Mason

Presbyterian/Weill Cornell Medical Center — will present a public lecture titled “In the Eye of the Storm: Lessons Learned from the COVID-19 Pandemic.” The free talk will take place at the Wolf Education and Training Center, 529 W. Junipero St., adjacent to RidleyTree Cancer Center in Santa Barbara. Reservations are required by March 10. To attend, contact J.V. Vallejos at 805681-7528 or jvallejo@sansumclinic.org. Masks will be required.

MARCH 18

7:30 p.m. The Santa Barbara Symphony will perform “John Williams: A Cinematic Celebration” at The Granada, 1214 State St., Santa Barbara. To purchase tickets, go to granadasb. org. For more information, visit www. thesymphony.org or call 805-898-9386.

MARCH 19

3 p.m. The Santa Barbara Symphony will perform John Williams: A Cinematic Celebration” at The Granada, 1214 State St., Santa Barbara. To purchase tickets, go to granadasb.org. For more information, visit www.thesymphony. org or call 805-898-9386.

— Dave Mason

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