 |
 |
|||||
 |
 |
         |
||||
 |
 |
 |
||||
  Upcoming
Events
|
From Our Markets By Lesley Stiles  Springtime
is popping out all over the farmers' market in many forms including but
surely not limited to smooth, dark green stalks of asparagus and it is
just as luscious as your anticipation DNA has been fantasizing about the
last couple months. Alison Negrin from John Muir Health sauteed some up
last Sunday with a bit of garlic and olive oil to sneak into quesadillas
with some nice chevre, cilantro and spring onions to rave reviews. A
time honored ritual of mine for the first asparagus of the season is to
slice it in 1/2 inch pieces and sautee with green garlic in butter until
just still firm. Whip up some rich, local organic eggs from the farmers'
market and pour into the pan with the asparagus. Cook slowly stirring
often so the eggs stay fluffy and soft. Grate some Manchego on top with
a few grinds of salt and pepper. Eaten next to a vase of daffodils, this
is the essential early spring experience. Citrus
are still holding strong while their favorite partner, the juicy, sweet
strawberry has made their seasonal appearance. Slice the two together
with some plain yogurt, local honey and toasted chopped almonds for a
spectacular and nutritious taste treat. Pete Medina is in the house, I
mean market and his berries are screaming. Just a reminder: Pete has
been methyl bromide free for 7 years now so his fruit is clean as well
as amazing. Pea
shoots are back with sweet peas weighing down tables and I spotted fava
greens at Ledesma last week. If you have not tried pea greens and fava
tops, you need to. They are equally awe inspiring raw in a salad tossed
with fruity Bariani olive oil and Meyer lemon juice or sauteed with
green garlic and olive oil.All the critters are popping out on the trails and if you aren't out there playing with them, you may want to! Happy Spring! Lesley Stiles can be reached at chef@cccfm.org or on the market hotline 925 431-8361. |
Asparagus, Spring Onion and Citrus Salad w/ Chevre 1 pound asparagus, sliced in 1/2 inch pieces 1 bunch pea shoots, sliced thin 3 tablespoons olive oil 1 tablespoon seasoned rice vinegar 1/2 cup chevre 1 Meyer lemon 1 Cara Cara orange 3 stalks spring onion, sliced thin Salt and pepper to taste Sautee asparagus and onions in 2 tablespoons of the oil for 3 to 4 minutes until they turn bright green and are still a bit firm. Let cool to room temperature and toss into a salad bowl with the pea shoots. Grate the peel off both the lemon and orange into the salad bowl. Peel the orange and slice into the salad bowl. Cut the lemon in half and squeeze half of it into the salad. Toss in the other tablespoon of olive oil and the rice vinegar. Toss all well and garnish with crumbled goat cheese. Season to taste. |
||||
 |
 |
|||||
| Home | About SFPFS | Become a Member | Calendar/Events | Resources/Links | Member Services | Newsletter | Food in Perspective | Contact Us | ||||||