Scenario: Every time you go to the farmers’ market, the ever-expanding number of choices makes you freeze like a small mammal and lose your ability>"/>
Scenario: Every time you go to the farmers’ market, the ever-expanding number of choices makes you freeze like a small mammal and lose your ability to make decisions. Here are a few simple ideas:
ASPARAGUS: Steam or grill them, then top with the season’s first cherry tomatoes, halved, crumbled goat cheese, a squeeze of lemon juice and a drizzle of olive oil.
BABY BOK CHOY: Halve lengthwise and drizzle with a mixture of a little soy sauce and sesame oil and grated ginger, and roast in a 400 degree oven for about 15 minutes (same goes for asparagus).
BEETS: To roast beets, wrap them in foil and roast until you can poke a skewer all the way through the beet with no resistance – about 75 minutes for larger beets, 30 – 45 minutes for new, baby beets. Peel, slice, and add to any salad.
CHERRIES: If for some reason you’re sick of eating them straight, toss halved, pitted cherries into an arugula salad along with shavings of Estrella’s Wynoochee River Blue and some toasted walnuts. Or pan-fry a few pork chops, deglaze the pan with a little balsamic vinegar, and sauté halved, pitted cherries in the vinegar (along with a little butter) until soft, and pile them onto the pork. Cherries also make a great salsa (to top SALMON, for example), if you know someone patient enough to chop them for you
MUSHROOMS: Saute chopped shallots in more butter than you think you'll need, then add chopped fresh mushrooms (such as morels), season with salt and pepper, and cook until the mushrooms have lost most of their water. Add a bit of chopped parsley, and serve over chicken or fish, such as the HALIBUT or SALMON available at many markets.
PEAS: Boil shelled English peas for about 3 minutes, drain, stir in a bit of olive oil and chopped fresh mint, and season with salt, pepper, and a squeeze of lemon juice.
RADISHES: As an appetizer, dip in fresh butter and sprinkle with good sea salt.
STRAWBERRIES: If for some reason you're able to buy them and not eat them all by the time you get home, pile them onto [insert favorite Sunday morning bread product here], slice them into a spinach salad, or whirl them up with banana, yogurt, orange juice, and coconut milk for a killer smoothie.
For more information on times and locations, visit The Seattle Neighborhood Farmers' Markets, the site for Fremont, Ballard, and Wallingford markets, or King County's guide to farmers' markets in the Puget Sound.