Friday, June 25, 2010

Farm Stand - What's fresh now

The rain has finally abated and suddenly it feels like time to get fresh again!

Right now at the stand we've got plenty of fantastic free-range eggs from happy (and, finally, we hope, safe) hens.

Garlic scapes! These delicacies are only available a couple weeks each year - and now's the time! Chop 'em up and throw them into stir-fries. Jan likes hers poached gently in a little white wine and butter - then you could spoon them over a silky pasta with a little olive oil and parm. Guests? Mince them fine (the scapes, not the guests) and fork-mash them into plain or herbed goat cheese. Don't let the season pass you by!

Oregano - use in place of dry to give your pasta sauces, salads, soups, and stews a little zing. Rub, then crumble over salmon before baking or grilling. Make oregano butter and place a dollop on pork chops when you pull them from the oven.

Rosemary - Ah, rosemary. Is there anything this beautiful shrub can't do? Dot the landscape, perfume the outdoors - and then take you from apps to dessert like nobody's business. Make a dipping oil from your best olive oil, a splash of balsamic, a tiny pinch of coarse sea salt, and a fistful of minced rosemary. Then fold some more into a paste with some garlic and butter and rub it over a chicken before roasting. Throw a sprig into your ice cold lemonade or chilled sauvignon blanc and, finally, pair just a pinch with minced lavender and make the perfect summer sorbet.

Bay - anywhere stale, jarred storebought bay can go, a fresh bay leaf will do it one better. Sauces, soups, stews, casseroles. Don't forget to remove before serving.

And, lastly - mint. Whether your cool one is tea or mojito, a couple sprigs of crushed mint announce to your palette: It's summer!

If you're out and about, you can find all this at our farm stand this week.

Buono gusto ~

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