![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/pork_tenderloin_asparagus_ramps.jpg\")
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Part of my life seems like it’s\u00a0lived in the 19th century, or at least the first part of the 20th. I buy my comestibles from local farmers or maybe\u00a0their helpers. I cook at home for our little family, and sometimes for guests as well, almost every night. I wash dishes by hand. We use cloth napkins exclusively, even if we usually keep the same ones over several days, replacing them in our assigned\u00a0napkin ring (this is definitely a homey 19th century thing).<\/p>\n
My food venders know me, and aware that I’m open to almost anything new, they occasionally suggest I try something out of the\u00a0ordinary (I note here that “open to anything new” may\u00a0not be something universally associated with the 19th century). That’s how\u00a0this cut ended up on our table Sunday night. It started with, “Hey would you like something special?”<\/p>\n
I’m not saying pork tenderloin is exactly out of the ordinary, but it’s shown up on this site\u00a0only once in the 8 years it’s existed.<\/p>\n
I didn’t have to be sold on the beautiful purple asparagus I saw mixed with some green ones at another farm stall just steps from that where I had found the pork a few days earlier. I knew that the purple stalks lose almost all of their color once cooked, but they were gorgeous. As their numbers were fewer than the green, I gathered up some of both.<\/p>\n
![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/asparagus_incl_purple-1.jpg\")
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Our spring ramps are\u00a0gaining a little weight by the end of May, and this may have been the last we’ll see of them, at least from some forager\/farmers. I included some with the asparagus.<\/p>\n
There was also a small primi<\/em>, served just before the tenderloin.<\/p>\n![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/penne_beet-greens-1.jpg\")
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