You can probably tell that G3 has spring cooking fever. We’re having a lot of chatter lately, online and off, about things like morels (see below), asparagus, and fava beans. Much to my Saturday morning shopper’s delight, the farmer’s market is starting to produce too. It’s still not exactly promiscuous but it’s putting out a little more each week. Here’s just a glimpse of some of what’s come home from the market the past three weeks or so:
First asparagus: before
First asparagus: after
With a basic balsamic vinaigrette. A favorite at our house. Warning — vinaigrette crazes your thrift-store bone china. And I paid two dollars for that plate!
Irresistibly tender young Bibb lettuce.
Needs nothing more than a wee bit of olive oil, a splash of vinegar and some sea salt.
A vegetable I was not at all sure I cared for. But crazy with spring and in pursuit of local eating, I bought some. And roasted it (at 300 degrees for 20 minutes) with the zest of half and orange and all it’s juice, and 3 T Damara sugar and 2 skinny split vanilla beans. With some creme fraiche on top it was so good that it was gone before there was even a thought of an after picture.
Because it’s good to celebrate some of the beauties of spring that you can’t eat (although truth be told, I’ve never tried to eat this — it could be good).