Part 1: What to Eat NOW from the Farmers Market


imageMary “MFK” Fisher wrote once about the silly way Americans have been taught to ‘need’ three big, complex meals a day. That in Europe, food consumption is generally more simple. I’m paraphrasing here but her words changed how I ate — and cooked — immediately.

And what is more fun than shopping at your weekly Farmers Market? Buying what is fresh, locally grown, and vastly more delicious than some giant corporate tomato. That, and by supporting our regional farmers, we support vital parts to our communities.

Recently, I polled some of my most fabulous women friends here in Wine Country for “what do you want me to write? What do you want to read?” and friend Ursula Zopp thought quick recipes for “what’s in season NOW” would be good. I agree.  And I LOVE Farmers Markets but don’t always get there…

So dear friends, This is the launch of a new series: What to Eat Now from The Farmers Market.  I pledge to visit my FM every week, buy what’s right there, and cook something up. Then write you a full account and one recipe here.  Your ingredients and volumes may vary based on tastes and what you find at your stalls. Grab a friend, cute date, or a kid and join me! I think this will be a fun Sunmer/Fall of eating together.

Ready to go.

Ready to go.

Roasted Roots

ingredients:

  • 1-3 bunches spring onions
  • 1 bundle spring garlic (usually 3)
  • WILD ASPARAGUS (10-15 stalks)
  • 2 Meyer Lemons
  • Garlic
  • 1 head of something like Cauliflower or Romanesco — I had Cauliflower from the store. (whoops)
  • Optional: 1 yellow onion
  • Optional: great local Cheese. I picked up a small round of Skyhill Farms goat cheese out of Petaluma, California. It is Excellent! Soft notes of nuts mingle perfectly with this light and creamy cheese.

Preheat your Oven to 375’F.

Prep your vegetables:

Remove surplus skin from your garlic clove and cut off tops so garlic can breathe its gorgeousness into your greens.

Clean and remove any sand or dirt from your spring onions. Remove outer layer if needed. Trim off most of the tough green tops. And slice in half longways, keeping their little hairy butts attached.

Hairy Butts keep the onions/garlic together during roasting.

Hairy Butts keep the onions/garlic together during roasting.

Clean spring garlics like the onions but skip removing any outer layer.

Slice Lemons into halves and remove any obvious seeds.

Remove any tough green leaves from Caulifower or Romanesco. Cut off tough stalk underneath. Slice cauliflower into planes about 1/4-1/2″ thick. They will look like broad, flat little flowers.

Throw everything into one or two rimmed baking sheets. Toss with olive oil, kosher salt, and fresh cracked pepper. Be sure to coat garlic clove tops so the garlic steams, not burns.

Arrange into a somewhat even layer and slide into Oven. Roast for about 45 minutes tossing them every 15. If you like yours a bit blackened, we crank heat to 475′ for a few minutes at the end.

Serve in wide bowls with that cute cheese on a sweet platter and a glass of bright, crisp Sauvignon Blanc. None of that grassy or cat pee stuff. But a leaner, more elegant coastal Californian SB or one grown here in Sonoma County like ours from Annadel Estate Winery, Beltane Ranch or Benziger! Wine with dinner is a must.

And that gorgeously roasted lemon? Drizzle juice over everything. image

Happy Eating!

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