Farmers’ Market in full Spring modePosted on May 15th, 2010 No comments
Enjoying Spring in Santa Cruz County
I have been out of town the last few weekends. As a result, I have not gone to the Farmer’s Market in a while. I love my Saturday morning visits there.
Today I went a bit wild. I hope I won’t actually waste anything. I came home with eggs. I have plenty of plans for those, including a frittata for dinner tonight filled with herbs, green beans ( also from the market), onions, potatoes, a leftover roasted red pepper from a personal chef cook date. I will be making some flax bread tomorrow. I also got a pint of strawberries, some of which I have already consumed and the rest will probably be gone tomorrow. No cooking necessary!
I got carrots and celery, which will be mainly munched as themselves, with some going in some soup in a few days, along with some some celery roots I purchased today. The carrots may also appear in some salads, as I also got some lovely heirloom Little Gem lettuce and a bag of assorted sprouts. I have been eating a lot of raw beets lately and am looking forward to more, as well as cooking some along with their beautiful greens. I always ask the beet people for extra beet greens that they collect from people who ask for them to be cut off right there in the booth. Oh foolish people, not to try them. I love them steam fried, with a bit of olive oil and water, salt and pepper. mmmm! and so good for you.
Here are a couple of recipes using green beans. I realize they come earlier in the season here in California, but the rest of you, take heart! We have passed the midpoint of Spring and the Summer Solstice is actually only 6 weeks away and green bean season will be upon the whole country.
from Cooking Light magazine, October 2005
Green Beans tossed with Walnut Miso sauce
4 c. green beans, trimmed
2 T. grated peeled fresh ginger
3 T. coarsely chopped walnuts, toasted
2 T water
1 1/2 T. yellow miso
1/2 tsp. soy sauce
Place beans in a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place ginger on several layers of damp cheesecloth. Gather edges of cheesecloth; squeeze cheesecloth bag over small bowl. Set 1/2 tsp ginger juice aside; reserve remaining juice for another purpose. Discard ginger ( My experience the first time I made this was that I got NO juice. I just used the grated ginger as is.) Combine ginger juice, walnuts, water , miso, and soy sauce in a food processor and process until the nuts are minced. ( hard to do unless you have a mini processor) Combine walnut mixture and beans in a large bowl. This can be served warm or room temperature.
from a wonderful Personal Chef colleague from Georgia, Jan Harding.
Green Beans Gremolata
1 1/2 lbs green beans, washed and trimmed
1 1/2 c. Italian parsley – packed, then chopped ( it ends up being about 3/4c) ( you can use curly parsley)
1 1/2 T. olive oil ( I usually use a bit more)
1 1/2 tsp. lemon zest
1 1/2 T lemon juice
3/4 tsp. minced garlic
3/4 tsp salt, or to taste
1/2 tsp. freshly ground black pepper
Add beans to large pot of boiling water. Cook 7 – 10 minutes until just tender. Drain well. Combine remaining ingredients in serving bowl until blended. Add hot beans to bowl and toss to mix and coat. Serve hot or at room temperature.
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