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From Our Markets by Chef Leslie Stiles  Strawberries
seductive perfume beckons from the tables as you stroll by at the Walnut
Creek Farmers' Market. Long, firm greenish purple stalks of asparagus
beg to be grilled and doused with balsamic drizzle. Spring is rearing
her gorgeous head and we Pavlovianly follow where led, which is to the
farmers' market to partake in the bounty. Strawberries have championed
the seasonal change and now grace morning cereal with chopped, toasted
almonds. Lunches are utilizing reusable containers to present the
ultimate pick me up break food of sliced strawberries and tangerines.
Try tossing tender spring spinach with sliced strawberries, sliced
spring onions, a sprinkle of balsamic vinaigrette and a generous grate
of ricotta salata over all. Rhubarb teams up victoriously with
strawberries for luscious, steaming from the oven crisp with a dollop of
local honey sweetened mascarpone. Asparagus
season is cruising past the breathless, honeymoon stage and settling
into a comfortable habit of asparagus at every meal, steamed, sauteed
with mushrooms, grilled, stuffed into chicken with proscuitto, any way
we like it, or better yet, every way we like it. Spring
greens are amazing in their subtle sweetness and tender leaves. No need
for lavish adornment here, simple tosses with fruity olive oil, lemon
juice and salt and pepper are the best base for any salad this time of
year.Are you witnessing the wild flower shows out there? The rain in February ramped up, pun intended, wild onion flowers, poppies, lupines, Indian paint brush, ferns, chamomile, and the list goes on. Hit the hills or your local creek and stroll, soaking in the beauty of the place we call home. Lesley Stiles can be reached at chef@cccfm.org or on the market hotline 925 431-8361. |
Green Garlic Sauteed with Mushrooms and Asparagus 3 stalks of green garlic, sliced thin 1 pound of asparagus, sliced thin 1/2 pound of cremini mushrooms, sliced 2 tablespoons olive oil Sea salt and ground pepper to taste Heat a large skillet and add olive oil. Let heat for a few seconds and add the green garlic. Sautee for a minute or two and add the asparagus and mushrooms. Let cook until the asparagus is bright green and season with salt and pepper. Serves 4 generously. Honey, Balsamic and Rosemary Drizzle 2 cups red wine 2 cups balsamic vinegar 1 stalk rosemary 1 shallot, peeled and cut in half 3 tablespoons local honey In a deep saucepan heat the wine, balsamic vinegar, rosemary and shallots until boiling. Simmer until reduced by 2/3. Strain the liquid and stir in honey. Will keep for months in reefer. Printer-friendly version |
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