Can I be any more clear: I love where I live. My recent haul from the Napa Farmers Market was a kaleidoscope of colors, a bounty of flavors, a delight of discovery. My market basket held ears of sweet white corn; tender shoots of asparagus; a half a dozen Dapple Dandy pluots; a bundle of baby scallion shoots; a fistful of amaranth greens; a single, spicy daikon radish; some stunning Tongue of Fire shelling beans; some equally colorful Royal Burgundy fillet beans; a cluster of heirloom carrots, and a precious bundle of bright magenta and orange zinnias to round it all out. I just had to share!
So what am I going to do with it all?!
How about these carrots, from Sun Born Organics:
These gorgeous heirloom varieties are almost too pretty to eat. But eat em I will! My favorite carrot recipe of all timeis in the Fare to Remember Cookbook: Carrot Harrisa Puree. It's a dip that will relinquish you of any negative thoughts you might be harboring about cooked carrots. It's healthful, and super simple. Scoop it up with pita bread, crackers or veggie spears, and you'll be making a second batch before you know it.
Carrot Harissa Puree
Contributed by Anne Vrolyk
- 2 pounds carrots (if large, cut into pieces for steaming; if small, steam whole)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons harissa paste (North African chili/spice paste available at gourmet specialty stores or online)
- 1 teaspoon powdered cumin
What about the beans? I got two very different sorts of beans; both gorgeous, both delicious. I know that the Royal Burgundies (from Shooting Star CSA) are destined for a quick saute together with slivered almonds, a drizzle of olive oil and a squeeze of lemon. Why mess with Mother Nature?
The stunning Tongue of Fire shelling beans from Scully Ranch on the other hand, I'm still not sure. Any thoughts? I'm thinking something slow-cooked. With bacon.
The amaranth greens (also from Scully Ranch), however, I know exactly what I'll be making. David, who mans the farm's market stall, provided me with this recipe:
Amaranth Greens with Garlic Oyster Sauce
- 1 bundle amaranth greens
- 2 tablespoons oyster sauce
- 2 tablespoons oil
- 1 teaspoon crushed garlic
- 2 teaspoons sugar
- 2 teaspoons cornstarch
So I've got this weeks menus pretty much in place. But I wonder... what will next week have in store? The beauty of shopping at the Farmers Market is that you just never know! Stay tuned...