Market Report: 24 bucks worth of Spring
You’re looking at 24 bucks worth of organic, local, spring produce purchased at our local farmer’s market. And here’s what we’re doing with it. For the most part it’s the usual harried parent’s favorite formula: slice, season, sear, and serve. That is, if you can’t get away with serving it raw.
Leeks: slicing thin and sauteeing in olive oil to go on the weekly pizza
Celery Root: roasting it at 425 and serving as a starchy side to some pork or beef or lamb. Probably grilled.
Strawberries: Snacking. The sugar’s far from peaking yet, but way better and sweeter than the March strawberries I grew up with.
Asparagus: Grilling, with olive oil salt and pepper. Good side to the frozen wild Alaskan salmon we’ve been eating recently.
Carrots: Snacking. These things are crazy sweet.
Fennel: Slicing on the Benriner and adding to salads
Broccoli: chopping and sauteeing in too much olive oil over too high heat with too much salt. The best.
Artichokes: We’re doing these old school style: steaming and serving with drawn (antiquated term for “clarified”) butter, for dipping. This will be a first for the kids, and I’ve got a feeling they’ll like all the pomp and circumstance of it.