Late Spring Farmers Market

I am so excited for summer this year and it feels like the sun can't come fast enough.  But, it's still spring here in the Pacific Northwest.  Luckily there is already an amazing mix of local produce available at the farmers market.  

For most of the year, we have an abundance of carrots and root vegetables.  I love the fresh, baby carrots of spring that taste so tender and sweet.  These are wonderful eaten raw with a dip like hummus or simply roasted to bring out a bit more flavor.

Fiddleheads, fiddleheads, fiddleheads.  I love that word.  Fiddleheads are uncoiled ferns, a true springtime treat.  If you've never heard of them, you can read more about them here along with a simple recipe.

Lavender is one of my favorite plants and although it can be used in the kitchen, I've yet to incorporate it into a recipe.  I love to keep lavender in my garden to give off a wonderful, relaxing aroma while attracting bees.  My favorite uses for dried lavender is in sachets under my pillow or adding some to a hot bath.

Oh how I love cherries.  Although they can be a pain to pit, cherries are one of my favorite fruits to add in smoothies and summertime slushie treats.  They're also a great topping for salads.

There is an abundance of greens right now and it is a great time to find tender, baby lettuce for salads.  Top your salad with this incredible green goddess dressing and relish in the flavors of spring.

I think radishes tend to get a bad rap.  Most of the radishes we eat come from the grocery store and taste overly spicy, woody, and hard.  The fresh, baby radishes available at markets are a different game entirely.  These ones are still spicy, but they don't taste dried out.  My favorite ways to enjoy them is shredded in a raw salad or roasted.

What's available in your area this time of year?

Springtime Fiddleheads

Fiddleheads. 

That's right, I said fiddleheads.  Ever heard of 'em?  I hadn't either until a couple of weeks ago when I learned that you can eat young ferns.  No way?!  Way.

Fiddleheads are the tightly coiled beginnings of new ostrich ferns.  They aren't around for very long so if you're interested in trying them, you'd better get to it before it's too late.  They typically grow low to the ground in wet areas and begin to pop up when temperatures start rising in spring.  (Since some fern varieties are toxic, only forage for them if you know how to correctly identify them.)  I was lucky enough to find them this past weekend at the farmer's market.

They have a similar texture to asparagus, but a taste all of their own.  When steamed they become a bit bitter, but boiling helps bring out their sweet flavor. They are also full of antioxidants and omega-3 fatty acids.  Who knew all those nutrients could be packed into one little fern! 

To prepare your fiddleheads, begin by washing them thoroughly to remove any grit.  Snip off the brown ends and store in water until using.  I opted for a simple recipe with balsamic vinegar, but they can be used in place of broccoli or asparagus in any recipe or even used in place of basil in pesto. The possibilities are endless!  What fiddlehead recipes have you tried?

Fiddleheads with Balsamic Vinegar
Serves 2

1 tablespoon olive oil
1/2 yellow onion, sliced into halfmoons
2 garlic cloves, minced
1/2 pound of fiddleheads, washed and ends trimmed
2 tablespoons balsamic vinegar
freshly ground sea salt and black pepper

Add one tablespoon of olive oil to a pan over medium heat.  Add the onion slices and saute for 5 minutes or until onions are translucent.  Add garlic and saute for an additional minute. 

Meanwhile, boil fiddleheads for about 5 minutes, or just until tender.  Drain, then add to the pan with the onions and garlic.  Saute for another 2-3 minutes, until fiddleheads are tender but not mushy.  Add the balsamic vinegar.  Top with sea salt and black pepper to taste.