Saturday, May 3, 2014

Farmer's market opens in Healdsburg!

YEAH!!! Oh the bounty of spring with the promise of summer... I LOVE this time of year!! Our farmer's market only goes from May-Nov. but it is a lovely little market - today's bounty is shown below and to commemorate I made a potato and fresh english pea salad to go with a grilled pork tenderloin the other night. Then a plank smoked salmon with bacon asparagus, snow peas and english peas - yum.

Asparagus, artichokes, beets, carrots, english peas, baby zukes, baby lettuce, red onion, potatoes for planting, Red walnuts and cherries! Oh I almost forgot the Mojito Mint!!

Potato salad with peas
Potato Salad with fresh Peas

2 russet potatoes
handful of freshly shelled english peas
couple splashes white wine vinegar
couple tablespoons olive oil
1 tablespoon mayo
1 fresh green garlic chopped
sprig of tarragon and parsley chopped (or basil would be nice too)

Cut the potatoes into quarters and boil in salted water until tender - about 20 min. Drain and when slightly cooler peel and cut into bites. Put in a bowl and sprinkle over the vinegar then olive oil and mix up. Stir in the mayo, garlic and herbs and s&p to taste - they little bit of mayo makes it nice and creamy - then stir in the raw peas - nice little crunchy touch!

Salmon and spring veg
Salmon and Stir fry Veg

1 piece of salmon (grilled on a soaked cedar plank - or you can just grill it plain with olive oil, lemon s&p)
3 slices thick bacon
1 fresh garlic chopped
1 shallot chopped
mix of snap peas, english peas shelled and asparagus spears
3 tablespoons cream

In a large saute pan cook the bacon until crispy remove and set aside and pour off all but a bit of the drippings. Add the garlic and shallot and cook a couple min. Toss in veggies with cream and cook stirring for 1-2 min, then english peas if using them for another 30 sec or so. Add back in the bacon (if your husband hasn't sneaked and eaten it all - in my house I have to hide it!) and serve with brown rice and salmon. 

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