We were all grateful for the sunshine yesterday down at the waterfront. Our market crew finished breaking down the booth just before the rain set in, we couldn’t have planned it better. Many veggies made their debut in the sunlight, including fava beans and zucchini. Here’s what we sampled:
FAVA BEANS WITH GARLIC SCAPES:
Fava beans are rich in protein and have a nutty, buttery flavor. Sadly, they are often overlooked as they can be timely to prepare. To some extent, this can’t be avoided and joy must be found in the shelling process itself. However there are certain ways to simplify things. Most often, I shell the beans by snapping the pods in half and popping the beans out with my thumbs. After that, I never remove the skins from the individual beans as is traditionally done. They’re delicious with or without their skins, and these beans are sold by weight, so why take the time to remove valuable nutrients? Another approach is to cook whole pods, either via steaming or grilling, sort of like edamame. This way you can simply remove the beans by hand as you eat them.
- 1 Willamette Sweet Onion, sliced thinly
- 1 bunch Garlic Scapes, roughly chopped
- 3 lbs. Fava Bean pods (~3 cups shelled beans)
- Olive oil
- Coat the bottom of the pan in olive oil and heat up to medium.
- Once up to temperature, add in sliced onion. Sauté about 10 minutes until translucent, stirring occasionally.
- Stir in 2-3 pinches salt and pepper.
- Add in chopped garlic scapes and fava beans. If the pan is getting dry, add in a bit more oil to prevent burning. Sauté about 7 minutes, stirring occasionally.
- Remove a bean from the pan and eat it. If you think it needs more time, sauté a few more minutes. If it’s just about perfect, turn off the pan and they beans will finish off cooking a bit as they cool. Add more salt and pepper to taste if need be.
A big thanks to all who were able to brave the rain and visit us at one of our markets yesterday. It was lovely to be the one standing next to the cook stove, I stayed toasty all day. Here is what we sampled up:
- Raw Hakurei Salad Turnips (May 1st post)
- Raw Red Radishes
- Daikon Radish Stir Fry (May 1st post)
- Wilted Chicory Salad
RAW RED RADISHES:
We served these raw, as they pack the most punch this way. Contrasted with the soft and sweet Hakurei turnip, these tiny pink bombs are crunchy with a sweet yet powerful spice. They’re great as a fresh, spicy snack, or sliced up into a salad.
Don’t forget about your radish greens! They come free with every bunch. Though these greens are fairly hairy, they become very tender and delicious when cooked. When sautéed they end up just like any other mild mustard green, such as mizuna or bekana mustard.
WILTED CHICORY SALAD:
Chicory greens can be an acquired taste. Not everyone enjoys the flavor of bitter, and up until about a year ago, I was one of those people. If I did ever eat bitter greens, I had to make myself do it, telling myself how good they were. They really are extraordinarily good for you, as the compounds that make the bitter flavor aid in healthier digestion. My taste buds acclimated to the new flavor, and now I actually crave these bitter leaves on a regular basis. So even if you haven’t liked them in the past, don’t give up! I had no idea what I was missing out on.
- ½ Willamette Sweet Onion, chopped
- ½ head Fresh Spring Garlic, minced
- 1 head Frisee Endive, chopped including stems
- 1 bunch Dandelion Greens, chopped including stems
- Olive oil
- Balsamic vinegar
- Coat the bottom of the pan with olive oil and bring up to medium temp. Add in the Willamette sweet onion and fresh spring garlic. Sauté for 5 minutes, quasi-caramelizing the onions. Add in about 3 Tbsp balsamic vinegar and saute for another 5 minutes. This sweet, savory, tangy base is what you want to balance out the bitterness.
- Add in the chopped endive, and stir around until it cooks down half way, about a minute.
- Then you’ll have room in the pan to add in the chopped dandelion greens. Sprinkle 2-3 pinches of salt and stir around for another minute or two, just until the greens look wilted.
- Turn off the stove. Let finish of cooking then taste. Add more balsamic and salt to taste.
pork pâté/mustard/cornichon 5.5
quail/green garlic/carrots 7.
braised lentil/pork/pork/crumbs 6.
bruschetta/duck liver/apple/arugula 5.5
chicory/orange/white turnip salad 5.5
mixed field greens, balsamic vinaigrette 6.5
GTF salad –apples/sunchoke/parsley
ham and vegetable soup/artisan bread 4
roasted sunchoke soup/artisan bread 4
three cheese with baby basil 10
bacon/leeks /mozz 10.5
duck confit/kale /mozz 10.5
olive/spinach/ shallot/mozz 10.5
lamb sausage/egg/mozzarella 10.5
–add an egg or anchovies
orrecchiette with pork ragú, kale and parmesan 10.5
goat cheese ravioli, green garlic, pea shoots 9.5
mushroom strata with kale, leeks, romas and mint pesto 9.5
zip steak with carrot puree, arugula and herb salsa .5
brodetto with salmon and prawns served with aioli* 12.5