My Farmers' Market Spoils - Week 3

For me, there's something addictive about the farmers' market.

Friday night when I went to bed, I told The Man I wasn't sure if I wanted to try to sleep in or get up and go to the farmers' market (it was his morning to tend to The Munchkin). So I didn't make plans either way. If I had made a plan, I knew I would wake up wishing I had the opposite.

I woke up at 6am Saturday...I laid in bed for nearly an hour, wishing I could go back to sleep, before I finally gave in. I got up, got ready, wrote a quick "Went to market" note for The Man, and I off. It was like I was being drawn to the market, even though part of me was wishing I was still in bed.

I arrived shortly after the official opening time, and the streets were already full of people. I like to get there early, mostly because there are several stands that sell out very quickly, and partly because I like to have the rest of my day to think of fun and interesting things to do with the items I score.

This week, I managed to get my hands on some strawberries (from one of the stands that sells out quickly), blueberries, plums, a cucumber, hydroponic tomatoes, kale, and green beans. Here's what I'm doing with the spoils:

• Strawberries: The Munchkin and I will eat these, but probably not fast enough. So, I'm going to make something yummy with a portion of the quart of berries and a few stalks of rhubarb that are hanging out in the fridge.
• Blueberries: These are primarily for The Munchkin, since she seems to eat them like candy. It's great because they are little nutrient powerhouses. (She hasn't turned blue yet, either, so I think we're safe.) The pint of blueberries I bought will probably get a little mushy before she finishes all of them, so I'll do something fun with a portion of these, too...maybe blueberry yogurt drops for her to snack on.
• Plums: I bought two plums...also for The Munchkin. Though now that I'm thinking about it, a plum-blueberry galette sounds fun. I'll think some more on that, though.
• Cucumber: I bought one cucumber, and I intend to eat most of it myself (sliced or in a salad), but The Munchkin will help me. Surprisingly, she likes cucumbers, and I'm cool with that.
• Tomatoes: I bought a red one for me and a yellow for The Mom (she LOVES yellow tomatoes). I'll use this on the yummy panini I make (along with fresh basil picked from my garden) and in my salads.
• Kale: Kale is new to this household, so we're going to experiment with it a bit. I bought one bunch of it, mainly to make kale chips for The Munchkin and me to try, but I want to incorporate it into an orzo dish for dinner one night this week to see what The Man thinks of it.
• Green beans: I canned two pounds of these yesterday (made nearly 5 pints). I managed to get them snapped, cleaned, and in jars while The Munchkin ate her lunch, and I was so proud of my clever use of her high chair time! :) 

Look for recipes for these items a bit later.

Also, a few of my friends and relatives have asked me a question, and I feel like this is as good a place as any to answer it. The question: Do I plan my menu or shop the market first? 

This is really a matter of personal preference. I shop the market first. That way, I can plan my meals around the things I find. This makes it easier to eat local and in-season (in case you hadn't noticed, this is kind of a big deal for me). I can then go to the grocery store and buy only the staples.

At the Old Capitol Farmers' Market in downtown Springfield, I can find virtually everything: produce, meats, eggs, cheeses, breads, pasta, and all the baked goods you can imagine. So it's feasible for me to walk away with everything I need for the weekly menu. Maybe I'll challenge myself (and you) to shop only the markets for one week...see if you can skip your trip to the grocery store. Are you interested in taking the challenge?

I digress...

I suggest you menu plan and shop in whatever order suits you. It's not hard to guess, based on the season, what types of items will be available at the market, but keep in mind that things like the mild winter we had, pests, and other factors can change the availability of items from week to week. Also, if you're going to plan your menu before you hit the market, remind yourself that you may not find some of the items on your list. 

It all really depends on how much you're relying on local, fresh foods to complete your menu...

Stay tuned for the challenge...we might have to try this! :)

Mangia bene, friends!

My Farmers' Market Spoils - Week 2

This week, rhubarb takes center stage in my produce basket!

Rhubarb and I have been buddies since I was a kid. My grandma grew rhubarb in the corner of her garden, and every summer, I would go to her house to help pick and cut stalks to be used in delicious pies. She didn't really need my help since she only had one rhubarb plant, but she never turned down my willingness to help. (Smart grandma!)

She would arm me with a small (a very dull, as I remember) paring knife, and we would go out to the garden to cut away. I remember hating how big the leaves where and how they always tickled my face when I would try to get to the bottom of the stalk to cut it. But I was thrilled to help, nonetheless, because I knew what the reward would be. :)

After we had cut all the worthy stalks, we would haul them to her picnic table and sit, straddling the bench. We would cut off the leaves (which are quite toxic if eaten) and the whitish bottoms of the stalks, and she always had a pot of water for cleaning the stalks. Then we would go to work, cutting the stalks into little chunks, about 1/4" in size.

We would measure 2-3 cups of the diced rhubarb and put it in freezer bags. She would usually use some fresh, but I can never remember a time when grandma didn't have rhubarb in her freezer. I bet if I paid her a visit right now, she could offer up several bags of rhubarb in mere seconds!

I distinctly remember two dishes my grandma made from rhubarb: rhubarb sauce (as she called it) and a very interesting rhubarb pie. The rhubarb sauce was basically rhubarb cooked with sugar until it got all mushy and basically formed something like preserves. It was great on toast...or a spoon...and it was always simple to make. The pie was unlike any other pie I've ever had. Most pies consist of fruit mixed with sugar and thickened with a starch of some sort. This pie, however, was made with those little chunks of rhubarb I so vividly remember floating in a wonderful custard-like filling. There is no top crust, but don't worry, you won't miss it! The custard filling forms a crunchy top that I cannot even begin to describe! And it couldn't be eaten without vanilla ice cream! :)

Ah...such fond memories! :)

Now a few facts:

• There has been much debate over whether or not rhubarb is a fruit or a vegetable. I don't really care which it is...it's tasty!
• Rhubarb looks like and has a similar texture to celery, but it is red/green in color and very tart. It is beautiful in both color and flavor.
• The Man hates it with a passion!

Ok, that's enough facts...if you want to know more, Google it. :)

How about a recipe?

The following recipe is for the pie I mentioned above and comes from my great grandma Hattie. It's absolutely wonderful, and even if you don't like rhubarb, I strongly suggest you try this pie. It's definitely unlike anything you've ever eaten. (Oh, and don't forget the vanilla ice cream!)

Rhubarb Pie

1 1/2 c sugar

3 1/2 T flour

1/2 t freshly ground nutmeg

1/8 t Kosher salt

1 T butter, softened

2 eggs, beaten

3 c rhubarb, cut into 1/4" chunks

crust for 9" pie (you only need one crust)

Preheat the oven to 375 degrees.

In a medium mixing bowl, combine sugar, flour, nutmeg, salt, butter, and eggs. Whisk until combine. Gently fold in the rhubarb and set aside.

Sprinkle an additional teaspoon of flour in the bottom of a 9" pie plate. Carefully lay the prepared, cold pie crust in the pie plate and give it a decorative edge.

Carefully scoop the filling into the crust.

Place the pie plate on a large baking sheet to catch any drips while the pie is baking. Tear aluminum foil into strips approximately 3" wide (you'll need about 3 strips of 12" foil). Fold the ends of the foil strips together to make one long strip, making sure the shiny side is continuous. With the shiny side of the foil facing out, carefully wrap the edge of the pie plate and connect the ends of the foil strip. Gently fold the foil over the edge of the crust. This will help prevent the edges from getting too brown while the pie bakes.

Bake the pie for 35-45 minutes until the filling is set, then remove the foil strip. Return the pie to the oven for another 5-10 minutes until the crust is a golden brown.

Let the pie cool completely before serving (with vanilla ice cream!). (This is the most difficult step in the process because the pie smells so wonderful, and it begs to be eaten. But I assure you, it is worth the wait to let it cool so the filling doesn't run all over the place.)

Enjoy! Let me know what you think!

A quick note about nutmeg: nutmeg can be found whole in most grocery stores and ground fresh with a microplane when needed. It's a little bit more expensive, but it's well worth the added cost because the flavor of freshly ground nutmeg is much more intense than pre-ground nutmeg, but pre-ground nutmeg will suffice if you don't have whole nutmeg on hand.

My Farmers' Market Spoils - Week 1

This past Wednesday, the Old Capitol Farmers' Market opened up. I just happened to have the day off, so The Munchkin and I drove up to Springfield, grabbed my friend Megs, and headed downtown to scope out the local produce. Normally at this time of year, the market is light on produce, but because of the warm winter, the stands were overflowing! We found everything from asparagus to zucchini! There were a few new vendors this year, and the veteran vendors were there as well.

The three of us strolled up and down the 3-block stretch of goodies, stopping to check out new things, and chatting up a few people along the way. It took us a little over an hour, and along the way, I grabbed a quart of strawberries, a pound of asparagus, two giant bunches of carrots (with tops so tall, they were cascading out of the basket on the bottom of The Munchkin's stroller!), some locally-made rotini pasta, and a raspberry lemon croissant to share (for good measure LOL).

To top it off, we stopped at Cafe Moxo for a drink, some people watching, and to share our croissant. It was a beautiful morning for the opening morning for our adventure, and we had a great time!

Here are a few ideas/tips for the things we picked up this week:

Asparagus
Asparagus can be a bit woody, so I strongly suggest resisting the urge to buy the fattest spears in the bunch. I tend to prefer the thinner stalks because they are more tender and flavorful.

To prepare asparagus for any kind of consumption, rinse it thoroughly, then hold one end of the stalk in each hand and bend it until it snaps. You may have to rock your hands back and forth slightly to adjust where the stalk bends until you find the weak point, but eventually you'll find it. Throw the bottom portion of the stalk in the compost or trash since it's probably tough. You won't miss it, I promise. :)

Asparagus ideas:

• Grilled/Sauteed: Drizzle asparagus spears with olive oil and give a light sprinkling of Kosher salt. Toss the spears on the grill or in a skillet and cook until tender (about 5-10 minutes depending on the thickness of the spears), turning every few minutes to ensure even cooking. Or you could try this Sesame Asparagus variant, if you like sesame oil as much as I do.
• Asparagus Frittata: Here's a good, simple frittata recipe.
• Grilled Asparagus with Cilantro Lemon Butter: I like this concept since I have an abundance of cilantro in the garden, but I don't completely agree with the method or ingredients. I would use regular, unsalted butter (rather than light) and full-fat sour cream simply because I don't agree with all the extra stuff added to "light" versions of anything. I also wouldn't boil the spears before grilling...I would just put them directly on the grill. I'll give it a shot my way and see how it goes.

Strawberries

Fresh, locally grown strawberries are wonderful and taste a million times better than the ones you buy at the grocery store. The first difference I always notice is the smell. Typically, grocery store strawberries don't have anywhere near the aroma of farmers' market strawberries. The second difference is the color. The strawberries I always find at the store are mostly white in the center. If you do find a store-bought strawberry that is red all the way through, it's probably so mushy that you don't want to eat it. Farmers' market strawberries have an intense red color that goes all the way to the center, and they're not mushy! And finally, the taste. Farmers' market strawberries actually taste like strawberries! ("The schnozberries taste like schnozberries!" LOL) It sounds corny, but it's true. Do your own taste test, and see which one you think tastes better...I dare ya!

To prepare strawberries, rinse them well and remove the tops. That's it!

Strawberry ideas:

• Strawberry Bread: The original version of the recipe I posted last week.
• Ummm...fresh!: With farmers' market strawberries, you might even find that you don't need sugar. It's worth a shot, right? After all, we all need to cut back on sugar.
• Cheesecake: If you're feeling really ambitious, make a cheesecake and top it with fresh strawberries (and I don't mean the boxed kind!). You'll appreciate the freshness of the strawberries in conjunction with the rich, creaminess of a good cheesecake. The recipe in the link just happens to be my favorite (and there are several variations listed at the end).
• Buy lots of them: Clean them well, remove the tops, and freeze them for use year-round.

Carrots

Carrots come in an array of colors, and are wonderful fresh or cooked! Farmers' market carrots are generally sweeter than the store-bought carrots. You'll also notice that farmers' market carrots usually have smaller roots sprouting off, and they may not be as "pretty" and uniform as store-bought carrots, but looks aren't everything. It's what's on the inside that matters!

To prepare carrots, rinse them well. Peel them with a vegetable peeler and trim off the tops (and bottoms, if necessary).

Carrot ideas: 

• Can them: I recommend hot-pack canning. There is a wealth of information on the internet, but check out the Ball website first.
• Steamed: Bring a 1/2 inch salted water to boil in a large frying pan or saute pan. Add carrots, cover, and cook until carrots are tender and water has evaporated, about 5 minutes.
• Carrot Rice: I found this recipe a while back, and the combination of ingredients intrigued me. I can't wait to try it.

What are your favorite recipes for these ingredients?