The farmers market is filled with signs of spring. Thin and thick asparagus, artichokes, green garlic, spring onions, leeks, new potatoes, fava beans, scallions and rhubarb are just a sampling of what you’ll see on farmers’ tables. It’s a hopeful time, a sense of what’s to come in the next few months.
I enjoy shopping every week at the market and I find something delicious and interesting to buy, but I have to admit, I’m a bit tired of winter squash, cruciferous and root vegetables. With longer days and fresh new produce and other hopeful signs, spring seems more alive than ever.
If you’re looking to add vegetables into your diet and don’t know where to start, I suggest the farmers market. One of the benefits of shopping at a farmers market is that you can purchase in bulk, buying only what you need.
And for inspiration, look no further than your local library. Check out a few vegetable-forward cookbooks. When you find one that resonates with you, purchase your own copy. Of course, there is the internet as well with endless resources and additionally, the farmer from whom you buy the produce.
In the past, I’ve favored asparagus that was prepared either by grilling or roasting. Recently though, I’ve gravitated to eating it raw. The grassy and pungent flavor has a pleasant taste, and eating it raw feels healthy. It’s just what my body needs after a long winter of heavy vegetables.
Photo by Carolyn Jensen
Eating raw asparagus, with its grassy and pungent flavor, feels healthy.Another benefit from a raw recipe is that it typically holds up, meaning leftovers are equally delicious as the day it was made.
This recipe comes from my favorite cookbook, “Six Seasons: A New Way with Vegetables.” The book is filled with interesting combinations and clever ideas. As I’ve made my way through the cookbook over the years, the reviews have been favorable from family and friends.
Carolyn Jensen is a culinary explorer who is devoted to shopping farmers’ markets for locally sourced, extraordinary and seasonal foods. She shares her weekly bounty through photos, tips and recipes on Instagram at gatherweekly. Contact her at jensencarolyn@comcast.net
RECIPE
Raw asparagus salad with breadcrumbs, walnuts and mint
Serves 4 as a side dish
⅓ cup dried breadcrumbs
½ cup freshly grated Parmigiano-Reggiano cheese
½ cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chili flakes, to taste
1 pound asparagus
About ¼ cup lemon juice
¼ cup lightly packed fresh mint leaves
Extra-virgin olive oil
To toast the walnuts, heat your oven to 350 degrees. Spread the nuts on a rimmed baking sheet or pie plate in a single layer. Bake until you smell the nuttiness and the color is deepening slightly, six to eight minutes for whole nuts. If starting with chopped nuts cook less, about four to five minutes. When they are done, remove the nuts from the pan to a plate to prevent cooking more.
Put the breadcrumbs, Parmigiano, walnuts and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper and ½ teaspoon chili flakes (more or less depending on your taste). Toss to combine everything.
Cut off about a ½-inch from the bottom of each asparagus spear. Then cut asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add ¼ cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chili flakes or lemon juice.
When the flavors are bright and delicious, add the mint. Add half the olive oil and toss. Taste and add more oil until it reaches the consistency you like. You may or may not use all of the oil, it just depends on your taste.
— Adapted from “Six Seasons: A New Way with Vegetables” by Joshua McFadden (Artisan, 2017)
March 17, 2021 at 02:04AM
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Raw salad captures the flavors and hopefulness of spring - Marin Independent Journal
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