Spring

sweetcorn.jpgI knew last week was going to be a good week. On Monday, I opened my Henry's Market weekly flier and right there on the front page: "California Sweet Corn 3 for $1 - First of the Season."

I dropped everything and ran to Henry's (it doesn't take much to convince me to go to the market).

When I arrived, there was a huge table covered with ears of corn stacked three feet high. It was a beautiful sight. And since it was early in the morning, I could take my sweet time selecting only the fattest ears (perhaps the firemen overslept; oh, well.)

I gently peeled back the tops of the husks and what lay beneath? Thick, plump, creamy white kernels that I could practically taste drizzled with melted butter. I bought six.

They were good; not as sweet as the corn that will arrive later in the summer, but chewy and dense. This is the kind of corn that's ideal to cut off the cob and saute or add to salads and salsas. The easiest and safest way to cut corn off the cob is to cut the ear in half, then stand one half on its steady base and cut toward the cutting board.

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herbsI love herbs. I grow them, I cook with them, I eat them and sometimes just smell them for instant links to memories and tastes. Growing up in Hawkinsville as a child, our farm provided space a plenty for me to dabble in herb cultivation. It was there, on our farm, that I first learned what organic gardening was, though I did not know my “organic gardening” was “organic gardening.” I knew our cows ate our grass, drank our spring water, and breathed our surrounding air. So, I knew, somewhat instinctively, that their manure was just good… basic, natural fertilizer – the byproduct of the cows’ natural digestion. What better fertilizer, compost amendment, and soil conditioner could there be?

But what truly struck me was the saying, “you are what you eat.” Since my cows were eating our natural grass, I knew their manure was safe. Same theory went for their meat and milk. Of course, I composted the manure and thoroughly washed the produced, but that simple, basic cycle of good things in, good things out stuck with me and I still believe it today. Those tomatoes, melons, herbs, squash, cucumbers, peppers, and corn were just amazing, and nothing beats a farm fresh produce basket!

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casemangoesA week without a trip to the farmers' market is like a week without the sun: it makes me grumpy. I can’t remember the last time I bought produce in a regular grocery store. Sure, I go to the supermarket for eggs, milk, and cereal, but fruits and vegetables come from the farmers. So, what I did other day, shocked me. I tell myself it a was just a transgression.

I was at Costco stocking up on bottled water, protein powder, and toilet paper (why two people need 36 rolls of Northern toilet tissue, I’ll never know). On my way to the protein powder, I passed pineapples, tall, fragrant, ripe pineapples each topped with a crown fit for a king. They had no brown spots, no fuzzy fur on the bottoms—they were perfect. Better yet, they were only $2.99 each. I couldn’t believe it! I put two in my carriage and buried them under the toilet paper.

Not 20 feet later on my way to the water, I passed a mountain of mangoes, whose green and yellow skins were taut and unblemished. Having just paid $1.75 each for some (which weren’t even good), I stopped to check the price -- $8 for a whole case! I debated whether or not to buy them. What would we do with a whole case of mangoes? Would they be sweet? What if they all ripened at the same time?

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favabeans.jpgFinally, the wait is over! Fava beans are in season. They appeared for the first time last Sunday, and I couldn't be happier. I know how hard the wait has been on you too, but you can rest easy now. Well don't rest too easily. Fava beans have a depressingly short season--usually just 4-5 weeks in April-May.

Fava (FAH vah) beans, like artichokes, asparagus, and English peas are a hallmark of spring time produce. These meaty, chewy legumes are exceptionally flavorful; they're similar in taste to edamame and have the firm texture of lima/butter beans. In general, the larger the pod, the better the bean. So when you see them, buy them, even if they're $3.00-4.00/pound. You won't be disappointed.

And don't worry about what to call them. According to Wiki and Cook's Thesaurus, you're correct if you say Vicia faba, broad bean, butter bean, faba bean, English bean, field bean, horse bean, tic bean, or Winsdor bean. I'm not making this up. I think someone actually wrote a dissertation entitled "The Many Appellations of the Bean, Fava."

So call 'em whatever you want, just don't miss them. And follow these instructions for shelling. They take a little effort because you have to shell them twice, but trust me, they're worth it.

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rhubarbpannacotta.jpg Summer is fast approaching and more and more fruits and vegetables are coming in season. One of my favorite spring/summer crossover vegetables is rhubarb. I love it's tart flavor and bright pink color. It complements a variety of sweet and savory dishes. But it's most commonly known as pie fruit and is more often paired with strawberries than with any other fruit or vegetable. But I like it when it plays the leading role in a dish and not the supporting one.

In the summer on those especially hot days all I crave are cooling desserts that can be simply made ahead of time and chilled. One of my favorite chilled desserts is the Italian panna cotta, which is basically jellied cream. In this dessert the panna cotta serves as a perfect base for rhubarb, prepared in two different ways. One batch is roasted with sugar and then infused with cinnamon and sparkling wine. Another batch is pickled in a honey-sweet brine with a bit of grenadine for color and star anise for a touch of spice. The sweet, tart, savory, and crisp intermingle as the two rhubarbs meet on the plate.

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