Produce of the Week: New Mustard Greens

My tiffin box lunch - carrot and celery sticks on top of my mustard greens with sunflower seeds!

Food-related news just seems to be endless; I can hardly keep up! One article I found particularly interesting in the NY Times discussed the history of corn. While I have often bemoaned our country's heavy reliance on processed corn, this crop played a critical role in our species' transition away from hunter-gatherers, and the development of agriculture. What our modern corn really demonstrates is the drastic transformation from the ancestor of maize through selection of favorable traits over generations. Compared to a present-day development of crops, this is such a snail pace. I think the evolution of our diet and food-system is just fascinating and incredible!

On another note, PepsiCo announced it is replacing all high-fructose corn syrup with cane sugar due to consumer pressure. There has been a ton of press on corn syrup this year, and I am glad this issue is coming into the mainstream! FYI Michael Pollan gives a bit of a history of corn in Omnivore's Dilemma.

Ok, on to more nutritious (and might I go far as to say delicious) produce. While it is almost June - and for some of you, it may be the wee hours of the morning of the first - the colorful bounty of fruits and vegetables comes late in the Pacific Northwest. Young leafy greens, however, are plentiful.

Two weeks ago I started working one day a week on a local farm. They are super-cool, providing produce to several Seattle-area restaurants and selling at a few of the farmers markets! In exchange for hoeing, weeding, and whatever else is needed of me, I get loaded down with a variety of produce. This past week I walked away with baby turnips (heavenly), chard, spinach, baby leaks, and something new and exciting - young mustard greens.

Oh, dear, but what does one do with new mustard greens? Most recipes seem to call for cooking of some manner...101 Cookbooks has Garlicky Greens. You can twist the classic beans and greens recipe like Fat Free Vegan - or use adzuki beans and flavor with curry powder for an Indian flair. Southern cuisine favors braising hardy greens, while the Vegetarian Times prefers steaming. There are several African-inspired soup recipes, including one with yams and one with peanuts (using mustards as the greens). But all these recipes are geared towards the tougher variety that resembles kale or collards, and more appropriate for winter. My new greens fit the spring profile better, but require a tender touch.

Citrusy Dressing (from the Vegan Gourmet)

1/4 cup fresh-squeezed orange juice

1/4 cup whole grain or dijon mustard

2 tbs apple cider vinegar

1 tbs agave nectar

pinch salt

1 tbs olive oil

Lightly dress your greens and add sunflower seeds!

Enjoy the young greens season, and anticipate our upcoming berry season!

A Tasty Teaser

While I will save the profound statements and elegant speech (slight exaggeration) for another night, I wanted to squeeze in a word or two on my most recent baking expedition. I have been working on a not-so-traditional carrot cake recipe for the past month. Ok, I’ve been THINKING about a carrot cake for the past month and recently actually put it to the test. It is now venturing out into the wide world, making its inelegant debut tomorrow at a Memorial Day BBQ, and competing in the Gold Medal Flour Scratch Baking contest.

As such, I will wait to share the recipe for my creation until I know the outcome of this competition. I so wish my presentation skills had been up to snuff tonight (and my coconut cream a little more solid) so that my photos would tantalize and excite you, my readers. Alas, these humble images are but a sorry representation of this decadent dessert. Filled with pistachios, golden raisins, and plenty of carrots, this cardamom-kissed cake definitely delivered.

Dare to Bake: My Free Time and the Epic Fail

I guess one does not appreciate free time until it is in short supply. Between working 30 hours (that is if I ever finished my shift on time) at WF from Friday to Monday, doing my farm-share on Tuesday, and filling the void of employees at my father's company on Wednesday, I feel as though I've almost forgot the meaning of a "weekend."

Not that I am making excuses or anything. Just attempting to explain the deviation from my usually prompt, well-thought-out, Daring Bakers post, and this month's last minute effort to try the Challenge. That would be the Epic Fail part of my post title. While I started out ahead, looking up recipes for vegan pate a choux and/or cream puffs almost immediately upon the announcement of May's challenge, I did not attempt to bake anything until this morning. And, yes, despite devoting the majority of my working hours dealing with food in some form, I still want to play around in the kitchen on my day off.

So on to the challenge. The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

I consulted several vegan recipes for the pastry before trying my hand, but I should have been wary when I saw statements like "pull out gooey" centers. Needless to say, mine did not turn out well. I filled them with strawberry rhubarb compote and drizzled some coconut milk syrup on top, but they just fell short.

There was no puff in the pastry; the coconut pastry cream preferred the life of a creme anglaise; and my rhubarb compote had a bit too tart of an attitude. I'm not even going to bother posting a recipe. Maybe if I cared more for cream puffs, or at least the idea of them, I would take this as my cue to start a quest for the Holy Grail of vegan cream puffs. But I don't, so I won't.

Sorry kids, for any disappointment in this post. I have to say, today has not been terribly uplifting ... but never fear! Coming up in the following posts: a twist on classic carrot cake, farmin' this week's produce, and why Nestle's new commitment has not won me over.

A Spicy Quickie

Wow, having a job, even one that is part-time, eats up time like Cookie Monster (used to) eat cookies! Well, it's probably a good thing for my blog that the one thing I want to do when I get home is cook. Posting is another matter, hence this here last minute one.

I decided I wanted back in as a Bread Baking Buddy, so this month I took on Tunisian Spicy Bread! Dinner Sunday night consisted of Thai Curry Lentil filled pastry - make dough first!

Dough:

6 g active dry yeast

290 g semolina flour

4-6 g salt (to taste)

11 ml olive oil, plus extra for brushing

125 ml warm water

1 tbs tapioca starch

1. Mix flour, yeast, starch, and salt. Add liquids and combine. Knead for 10 minutes or until getting difficult to knead.

2. Cover and rest for 20 minutes.

3. Separate into two balls. Let rest while you make the filling.

Filling:

1/2 cup cooked brown lentils

2 tbs Thai red curry paste

1/2 onion

1/2 red pepper

8-10 mushrooms

splash of marsala wine

oil for the pan

salt to taste

A few sprinkles of garlic powder

1. Saute onion in skillet using a mild-flavored oil, until translucent.

2. Add diced red pepper, sliced mushrooms, and marsala. When mushrooms are soft, add curry paste, garlic and salt to taste.

3. Mix in lentils (well-cooked) right before filling.

4. Roll out dough to less than 1/4" thickness. Cut circles and fill with lentil mix (a couple tablespoons for 4" diameter). Seal with a little water and fork print. Brush with olive oil and sprinkle with salt.

5. Bake at 400F for 12-15 minutes until starting to brown. Eat warm with some mango chutney!

Ok kids, that's all I got in me. Next up, DB on Thursday...better get making those cream puffs!

Eating the Town: Ethical Dining in Seattle

Recently, my father has been handing out my blog to unsuspecting acquaintances. From one of these referrals I received a recommendation to look into regional restaurants serving healthy and sustainable options. Now, I don’t profess to eat out terribly often, but I do have a list of restaurants on my list, and have patronized a few in the area.

Slow Food Seattle has a more comprehensive list of recommended eateries. My list highlights veggie-friendly restaurants, both those at which I have already eater and my to-eat-at list. So, whether you are visiting the area for a few days or you have lived here for years and want to try something new, I hope I can whet your appetite with some of my selection.

Restaurants I’ve Experienced:

Café Flora

My first real vegetarian dining experience in Seattle. This cute cafe on East Madison Ave. abuts the neighborhoods of Capital Hill and those surrounding the Arboretum. Although their menu has changed little since I first ate there 8 or 9 years ago, they have been pioneers in local, seasonal, and organic ingredients - usually most prominent in the special items on the dinner menu. I enjoy taking lunch in the greenhouse-like atrium, munching a cheese-free pizza or some sweet potato fries.

Sutra

This applauded restaurant in the heart of the Wallingford neighborhood made an appearance on my blog before. It features a set four-course meal served at one seating on weeknights or the two on the weekend. The food is tasty, local, seasonal, and creative. However, the price of a meal makes excursions to Sutra a rare treat when the menu is particularly tantalizing (it is posted ahead of time for your perusal).

Poppy

Restaurant week in Seattle is quite an affair, with $25 three-course meals at over 100 restaurants in the area. This year my friends and I experimented with Poppy, which dishes up regional cuisine modeled after the Indian thalis. With 7-10 items, the disappointing dishes didn't mar the overall experience. The atmosphere is fun and retro, the eggplant fries are divine, and dessert consisted of chocolate heaven. Definitely want to pay a return visit.

Serious Pie

If you enjoy crispy, salt-crusted, golden focaccia, Serious Pie is the pizza parlour for you! One of the famous Tom Douglas restaurants in the city, SP takes its pizza seriously - imported Italian cheese, a 600F wood-fire oven, and plenty of olive oil. My parents recently had the seasonal specialty with morels and nettle cream...mmm.

Portage Bay Café

Any brunch lover should pay Portage Bay Cafe a visit. With several noted vegan and gluten-free options, and the "eat like you give a damn" philosophy, this is a restaurant after my own heart. They reach out to local farmers, bakeries, and coffee producers to ensure sustainable, ethical, and community-supportive meals. Plus the food is fantastic (and the pancake bar is ever so enticing)!

Chaco Canyon Café

So close to a major university you would expect to find some alternative dining, and University of Washington is no exception. Chaco Canyon offers some great lunch bites, from quinoa bowls and soups to vegan sandwiches and raw desserts. All organic, vegan, and only blocks from the U, Chaco Canyon is a fun and quirky spot for tasty and healthful food. They even have happy hour from 4-6pm on weekdays!

Plum Bistro

My mother and I tried out this posh spot after work one night. Serving up organic and vegan down-home creole fare, Plum can present a perfect quiet evening. A lot of the food is heavy, but I really enjoyed the cajun fried okra appetizer.

To-Eat List:

Carmelita

This vegetarian restaurant embraces seasonal delicacies in the Puget Sound region, changing the menu frequently.

Eats Market Cafe

Owned and operated by foodies turned chefs. Notes vegetarian options on the menu.

Emmer and Rye

On Queen Anne Hill sits this relatively new addition to the Seattle restaurant scene. It emphasizes local partnerships and seasonal ingredients.

Fresh Bistro

Another farm-to-table restaurant with vegetarian options that sounds scrumptious!

Lark

Small plates, big goals. Draws on the talents of "local artisans, farmers, and foragers." Chocolate madeleines featured in Seattle Metropolitan magazine. Yum!

Oddfellows Café

Mediterranean-ish fare on Capital Hill!

The Pink Door

Italian with a flair - cabaret, happy hour, and roof-top dining. Yes, please. We Italians do appreciate good, SLOW, food :)

Hillside Quickie

Vegan lunch fare that supposedly could turn hard-core carnivores' heads.

Thrive

Seattle's own vegan, (mostly) raw cafe and juice bar ... a little pricey, but seems like too much fun to miss!

Georgetown Liquor Company

Vegetarian and vegan pub, with arcade games and weekday happy hour from 4-7pm!

Silence-Heart-Nest

Your typical vegetarian hippy food, that draws inspiration from Indian mediation practices.

Wild Ginger

Asian-pacific cuisine with an excellent reputation and an entire vegetarian menu.

Tilth

An organic-certified restaurant, which sources its ingredients as locally as possible. Has a whole vegan menu!

Restaurant Zoe

Definitely not vegan, but serves up local and seasonal fare in the heart of Belltown.

Are you a Seattle area local with a favorite restaurant? Please share!

Spinach and Strawberry Salad tries Dessert

Another month has flown by, and I am definitely starting to get not-so-subtle summertime cravings. After spending five springs in the SF Bay Area, I have become spoiled by early strawberries, luxurious cherries, and a smattering of other tempting fruit that does not fall under the category of apples or pears. However, the month of May at our illustrious Seattle farmers markets seem to give a whole new meaning to the Emerald City. We consider rhubarb a spring “fruit”, because we use it in pie (and have over-dosed on our cold-stored apples by now). Don’t get me wrong; I love Seattle, our farmers markets, and the bounty of leafy and stalky greens available come May. I just want something to bake with, too!

So, when the key ingredient of this month’s Sweet or Savor Kitchen Challenge was announced as spinach, I set out to experiment with this favored salad green. I love spinach, and it excites me to no end that I can get it from local farms. This Middle-Eastern (ancient Persia, anyone?) native was introduced into Mediterranean Europe in the early 9th century and slowly worked its way north, where it experienced untold popularity as an early-spring green. Spinach is quite the superfood - nutrient dense and high in all our favorite vitamins and minerals, so eat up!

In fact, it has featured prominently in my diet since I went veg. I remember in high school, on the way to diving practice my teammates would often comment on my rabbit-like tendencies, munching happily on my “leaves.” But I’m not presenting my favorite spinach, strawberry, and toasted pecan salad with a tangy raspberry vinaigrette. Today is a gung-ho baking day! And yes, I caved and bought organic, California-grown strawberries. C’mon, I’m only human!

Spring Picnic Cupcakes (Wheat-Free)
Yield 1 Dozen

1/3 cup Oil (or melted coconut butter/oil for a richer flavor)
1 ½ cups Pulverized Spinach (ie. Food-process until broken down)
¾ cup Almond Milk (unsweetened)
1 1/3 cup Turbinado Sugar
1/3 cup Unsweetened Applesauce (thick, homemade preferred)
1 ½ tsp Apple Cider Vinegar (or lemon juice)

¾ cup Almond Meal
1 2/3 cups Spelt Flour
1/3 cup Tapioca Starch
1 tsp Sea Salt
1 ½ tsp Baking Soda
¾ tsp Baking Powder
1 ½ tsp Cinnamon

1 cup Strawberry Preserves

1. Combine liquid ingredients thoroughly. Add pulverized spinach.
2. Mix in dry ingredients until well incorporated. Batter should not be runny and relatively thick.
3. Divide batter into lined cupcake tins.
4. Bake 350F for 25-30 minutes, until a knife comes out clean.
5. Let cool. Use a sharp paring knife to cut off tops at a slight downward angle. Scoop out a little of the top with a spoon and then use a small cookie cutter to remove part of the top (a flower would be lovely).6. Fill void in cupcake with about 1 tbs of strawberry preserves. Replace top and fill in shape with more preserves. Enjoy!

Strawberry GREEN THUMB Print Cookies (Gluten-Free)

Yield 2 Dozen

3 tbs Oil
¼ cup Almond Butter
¼ cup Agave Nectar
1/3 cup Turbinado (or other unrefined) Sugar
3 tbs Almond Milk (unsweetened)
¾ cup Food-Processed Spinach (measure after chopped)
1 tsp Vanilla Extract

1 tbs Ground Flax Seed
¾ cup Coarsely Chopped Raw Almonds
1 cup Almond Flour
1/3 cup Rice Flour
2 tbs Tapioca Starch
½ tsp Sea Salt
¾ tsp Baking Powder
¾ tsp Baking Soda

1 cup Strawberry Preserves

1. Mix together wet ingredients. Add flax seed and let sit for a couple of minutes
2. Combine dry ingredients with wet ingredients. Mix until fully incorporated.
3. Use a tablespoon or mini ice-cream scoop to portion out 24 cookies evenly onto a silpat or parchment paper.
4. Bake at 350F for 8 minutes. Press center of each cookie down to make the “thumbprint.” Fill with strawberry preserves.
5. Bake for another 4 minutes until starting to brown. Remove from oven and cool until firm

As a side note, I have eaten a total of four strawberries grown in my backyard...just not enough to make this super-easy strawberry jam!

Produce of the Week: Walla Wallas

All winter long you pulled the dry-skinner bulbs from your closet or root cellar. Onions are one of the amazing veggies that stores very well in cool, dry places. As such, we often take them for granted. But this time of year we are bestowed a particular treat - sweet Walla Walla onions! Ok, so their main season is June to September, but young white bulbs are starting to appear at the farmer's market.

At this stage, onions are pretty mild, and the greens are lovely sauteed. I love to caramelize these puppies until they are tender and sweet.

Baby Walla Walla Onion Tart

Crust

1/2 cup cornmeal

1/2 cup whole wheat flour

2 tbs olive oil

1/3 cup water

1 tsp salt

1. Mix all ingredients together. Add more liquid or cornmeal to obtain a pasty dough.

2. Press into a medium-ish tart pan.

Filling

3 young walla walla onions, sliced

1 clove garlic

1/2 container firm tofu

handful arugula or other green

salt to taste

1. Sautee 2 of the onions and garlic in a skillet oiled with a little olive oil or spray. They don't have to be fully caramelized.

2. Coarsely puree tofu, salt, and sautee mixture.

3. Mix in salt and greens. Fill tart crust. Top with last sliced onion.

4. Bake on 350F for 20-35 minutes until set and onions soft and starting to brown.

-or -

1. Layer slices of tofu and onion, garlic, and arugula. Bake as above.

There are so many things you can do with young onions. Try brushing them with olive oil and sticking them on the grill!

Make a beet and onion salad. Sub in a few full young onions for the large in this cornmeal cake recipe. This is a sweet tofu omelet in which you can use some of that basil happily growing in your window sill (since we've determined it's too cold outside for this herb). Make a delicious panzanella salad with these onions instead of leeks. So versatile; so delicious. Enjoy the spring, enjoy the onions!

Neglecting My Blog, Neglecting Our Environment

Sorry kids, I just started a part-time job which has taken over my life the past week. I forgot what it is like to have eight work hours (plus bike commuting and running/yoga time) stuffed into a 16-hour day - Yes, 8 hours of sleep is compulsory! Other than adjusting to life with a job, job-hunting, and athleticizing, I have no excuse for neglecting the upkeep of my blog.

I have but a few baking ventures to share, so those will wait until a later post. Recently, my interest has been piqued by the recent press on Genetically Modified Organisms (GMOs), as well as the ever-growing body of literature on the controversies surrounding the use of these crops. While this topic appears often enough on the Slow Food Blog, Grist, and the National Sustainable Agriculture Coalition, I was surprised to see such a prominent article in the NY Times the other day!

This article touched on one of the criticisms of the use of GM technology, and specifically pertains to the inclusion of herbicide resistance in certain crops. Monsanto (one of the major seed/agricultural chemical companies) introduced the first "round-up ready" varieties in the late 1990's - soy and corn being the big ones. These crops allow farmers to apply herbicides liberally to their fields in order to kill weeds, without damaging their crops. Sounds beneficial in theory, but as the NY Times article points out, this eventually gives rise to what we call superweeds - those resistant to the effects of herbicidal chemicals. Not to mention that herbicides have health consequences for humans, as well, particularly those workers who come in close contact with the toxic chemicals.

But there is more controversy surrounding these genetically engineered products. A few studies have shown negative health implications from consumption, not to mention the potential for allergic reactions if your corn happens to contain a gene from a peanut or whatnot. While GMOs have been touted as the cure for hunger in Africa, much criticism (UCS, among others) about the effectiveness of their use has come to bear. Will the developed world continue to introduce technologies that necessitate a reliance on inputs of chemicals and machinery into the developing? But big names like the Gates Foundation are in support.

One of my biggest problems with GMOs has to do with intellectual property rights. Ever since the ownership was claimed on an oil-eating bacteria in the 1970's, patenting our planet's organism has become common-place. In fact, Monsanto holds the patent to over 90% of corn and soy in the country! This presents a burden for small and organic farmers, who are held liable if a Monsanto gene is found on the field, despite all efforts to exclude it. Many stories exist documenting the woes and lawsuits of renegade GE seeds.

For more background information on Monsanto and its rise to agricultural dominance, check out The World According to Monsanto documentary.

And still the debate rages. While we struggle with our domestic agriculture policy, our European neighbors have taken a more stringent stance. Up until recently they were banned entirely, and explicit labeling is still required. Another reason Europe wins.

I welcome any thoughts on this tough issue!

I am Rapture...

Oh, it is rapturous scooping out the innards of a ripe avocado. But, why are you talking about avocados, Ms. “Eat Local and Seasonal”? Well, when Ms. Humble posted a pie contest on her blog I couldn’t resist the temptation to make a Not-So-Humble-Pie. It presented an opportunity to try my hand at a raw goodie. While I had toyed with the idea of taking on the raw diet wholeheartedly, I just love cooked foods too much (I also don’t like how eating raw often requires tropical ingredients like coconut). But, I am going to take a quick break and step down off of my high vegan sustainable pedestal, and embrace the luscious coconut, Brazil nuts, and dates in the following recipe.

My last night in Berkeley before running off to Europe, my friends and I gorged ourselves at Café Gratitude. So in my quest to give raw a go, I first turned to the Café Gratitude “cook” book, I am Grateful. For this challenge, I consulted three recipes to come up with my Strawberry Lemonade pie: I Am Rapture (strawberry shortcake), I Am Lovely (strawberry apple cobbler), and I Am Awakening (key lime pie).

Strawberry Lemonade Pie (AKA I Am Awakening in Lovely Rapture)

Crust

1 ¼ cups Brazil nuts

1 ¼ cups almonds, soaked for 30 minutes and skinned

½ cup finely chopped dates

¼ tsp vanilla

1/8 tsp salt

Filling

Juice and zest of one lemon

1 large avocado

½ cup agave nectar

½ tsp lemon extract

1/8 tsp salt

½ cup raw unscented coconut butter

Strawberry Layer

3 cups finely sliced strawberries

1 tbs agave nectar

1 tsp lemon juice

1. Food process crust ingredients except dates until crumbly. Add dates in bits until the crust sticks together. Press into oiled pie pan.

2. Layer half of the strawberries in the crust.

3. Blend all filling ingredients except coconut butter until smooth. Add omitted ingredients until everything comes together. Pour into the pie shell.

4. Use the rest of the strawberries on the top of the pie.

So, what do you think? Rough life those raw dieters have ... eating all that coconut and avocado?

Mi Piace la Pizza Bianca!

This month’s You Want Pies With That challenge is none other than Pizza Pie! Because I am not a big pizza eater – cheese is not on the menu and soy substitutes don’t appeal – I decided to take some inspiration from the country in both our ancestry.

Over the summer I spent a month and a half wandering around Italia. While I devoted much of my appetite (and daily budget) to gelato, I was pleasantly surprised to find cheese-less pizza so easy to come by. While your classic cheesy and meaty slices were readily available, pizza bianca and pizza rosa (essentially plain and marinara-smothered focaccia) could also be purchased by the gram.

Many a lunch in Rome consisted of this golden bread accompanied by zucchini e pomodoro. I really miss the beautiful Italian countryside, the laid-back attitude of the people, and the summer bounty of produce on the farm at which I volunteered. But the best crisp, olive-oil-brushed pizza I have eaten is not quite 6,500 miles away. Serious Pie in the heart of Seattle serves up salt-crusted pizzas baked to perfection in a classic wood-fueled oven.

While I may not have duplicated this delight (lacking in critical components like a 600F and a pizza stone), I did attempt to mimic the flavorful and delicate crust as best I could. I also wanted to embrace the same appreciation for seasonal produce that I experienced on the farm, and that the Italians in general seem to have in great supply. This meant a farmers market excursion, and glorious young spring Walla Wallas and wonderous asparagus!

OK, I won't keep you waiting any longer. I've prepared two scrumptious pizzas based upon a focaccia crust. Note, this is not for the faint of heart. Like a true Italian (ok, half, but still…), I’ve used olive oil liberally – but it is quite necessary to obtain the lovely glow and crunch outer shell.

Focaccia Base

30 g sourdough start (100% saturation)

2 g dry active yeast

150 g warm water

50 g garbanzo bean flour

200 g all-purpose or white whole wheat flour

2 tbs olive oil

5 g salt

1. Mix started, 50 g warm water, and yeast. Let sit for 5 minutes or until bubbly (yeast “activated”).

2. Combine with flours, olive oil, and salt. Mix, adding water until the dough comes together and is only slightly sticky (add more flour if necessary).

3. Let rise (lievito) for 1.5 hours in a warm-ish area (I like my microwave).

4. Follow steps below.

Pizza Bianca di Cipollini e Aglio

3 cloves garlic, sliced

6 baby walla walla onions, slices

3+ tbs olive oil

Salt, kosher flaked or coarse sea, to taste

Pizza Bianca con Asparagi e Limone

4-6 stems asparagus, halved and chopped

Zest of one lemon (reserve ¼ to garnish after baked)

3+ tbs olive oil (lemon scented would be lovely)

Salt, to taste

1. Divide dough between two well-oiled round pans. Flatten into the pans.

2. Brush liberally with olive oil and sprinkle with salt.

3. Add toppings. Brush again with olive oil.

4. Let ‘rest’ in your warm place (above oven while preheating?) for 15-30 minutes.

5. Bake at 425F for 20 – 25 minutes, until golden.

Buon Appetito!

Produce of the Week: Asparagus

It is spring, or so I keep telling myself in this dreary weather. And in my opinion, there is no vegetable that better represents early spring than asparagus. In fact, in the great PNW asparagus makes an appearance between April and June (although this year the flood seemed to arrive on May 1st)! As you may have noticed in my last post, my local farmers market was abounding with these green stalks. What is a veggie girl to do in this situation but eat asparagus?

Native to Eurasia and parts of northern Africa, asparagus has been cultivated for over two millennia. It is high in an assortment of nutrients, which explains its traditional medicinal use. It tastes delicious and is very versatile, which explains its culinary spread. And, it's a perennial plant that is drought resistant, which explains its popularity in gardening circles.

So what does one do with asparagus? Well, just about every and anything. Tonight I made a lemony asparagus pizza bianca that was delicious! However, you will have to wait for my Pies-With-That post later this week to get my recipe.

One of my favorite Italian restaurants, the Risotteria at Seattle's Il Fornaio, serves up this delicious risotto. The "Dorato" is an amazing combination of asparagus, artichoke, butternut squash, zucchini, tomatoes, mushrooms, garlic, and saffron. While I could never replicate their brilliance, Smitten Kitchen has a recipe that is pretty darn close (just make vegan substitution with veggie broth and oil and leave out the cheese).

The Spring Panzanella (a bread salad) at 101 Cookbooks looks amazing! As does the Asparagus Stir-Fry. NY Times has a Balsamic Glazed Asparagus recipe, mmm... And while I'm not a big fan of cold soup, Bittersweet's Chilled Spring Soup looks lovely. Just remember, with asparagus you can never go wrong if you grill it or toss the stems with some EVOO and pasta!

May Day, May Day

Is your mama a llama? No, actually she's an alpaca - kept for fiber not labor.

For the next 38 minutes (Pacific Daylight Time) we can exalt in the wonder that is the first of May. Yes, this day marks the transition from showers to flowers; we will suddenly find ourselves overcome with a sense of springiness with birds singing on our shoulders and fawns resting their heads in our laps. While April might be the darker, gloomier transitional period from dully gray winter, May is all sunshine and roses.

Ok, it is still early in the season, and the majority of vendors sold crafts, seedlings, or flowers.

As such, I marked this glorious day by wandering about the farmers market in rainboots under a cloudy, drizzling sky. Yes, the illustrious May has not yet grasped how it differs from April. Ah well, at least the Redmond Farmers Market has opened for the year! Here are a few photos to celebrate this momentous occasion.

Asparagus by the bundle - the quintessential springtime vegetable!