Lindsay Kucera/The AS Review

A few weeks ago, a student named Veronica Spaulding stopped by the AS Review office and shared a great idea with me, which I’m going to share with you! For her final project in an agriculture course, Veronica created a helpful pamphlet on eating sustainably and with the seasons, complete with recipes. The acronym she created as a tip was FLOSSY, standing for Fresh, Local, Seasonal and Sustainable. The goal is to help students make the best choices when selecting their groceries and I think it’s great.

To get in the spirit of spring, I decided to take a cue from Veronica and try out a meal with seasonal veggies. In her pamphlet, which you'll find listed below, Veronica lists several spring goodies, among them asparagus, spinach and green garlic. So, I took all three of those things, and using pie crust (There’s a recipe in the booklet!) I made a spring vegetable galette. A galette is somewhere between a pizza and a tart, in that the toppings are savory, but the crust is not a thick, yeasty dough.

DOWNLOAD VERONICA'S SUSTAINABLE FOOD PAMPHLET HERE:

Fall and Winter Recipes

Summer and Year-Round Recipes (Pie crust recipe here!)

Spring Recipes

Costs: $12.00
Makes: One 12-inch galette

Ingredients:
Pie crust (recipe in booklet above)
Handful of fresh spinach leaves
10 spears fresh asparagus
3-4 cloves green/fresh garlic
5-7 crimini mushrooms
1/2 red onion
1/2 teaspoon red pepper flakes
Generous pinch of sugar
One cup of white cheese (I used a mix
of mozzarella and Parmesan.)
1/4 cup soft goat cheese (optional)
Olive oil

Directions: Make the pie crust as directed, roll it out on baking sheet and set it aside. Rinse all the fresh vegetables, and then finely chop the onions, garlic and mushrooms. Slice the asparagus into bite-size spears, no more than two inches long. Be sure to chop off the ends in case they’re too tough to use.
Add a few tablespoons of olive oil to a frying pan on medium heat and add the onion. After a few moments, spread a generous pinch of sugar over the onions to caramelize them.

Once the sugar is dissolved, stir in the asparagus, garlic and mushrooms. After two or three minutes, add in the red pepper flakes, though 1/4 teaspoon of sriracha also works. I like to have spice to balance out the sweetness of the onions.

Remove from heat once the veggies are cooked through—the asparagus turning a brighter green is usually a good indicator, but taste a piece to be sure the spears are tender.

Spread the cup of cheese on the pie crust, leaving a two to three-inch border, then layer the spinach leaves on top. Add the sautéed vegetables, and then fold the crust over on all sides to make a ragged stuffed crust.
Put in the oven at 400 F for about 15 minutes. Then, top with small pieces of the goat cheese and put the galette back in for another five minutes.