With the Ides of April looming overhead you may feel a little strapped for cash, but there’s plenty of green at the farmers’ market.
Spring crops like squeaky-fresh artichokes, elegant asparagus, crunchy celery, and sweet English peas abound. To cast a rosy glow on the month, look for plump little cherries, field-grown rhubarb, velvety raspberries, and early strawberries from local farms.
The following salad celebrates the season in style. It makes a stunning all-in-one side dish, combining creamy new potatoes with plenty of young veggies. It’s also perfectly suited for the main event on Meatless Mondays, perhaps paired with a warm loaf of artisan whole-grain bread.
As you peruse the April farmers’ market, feel free to add other spring favorites to your salad: a handful or two of watercress, dandelion, or other tender greens; fava beans; green onions; thinly sliced fennel; or crisp strips of jicama. To up the protein content, consider topping each serving with a poached or fried egg.
Herbed Spring Salad with Goat Cheese
1 1/2 pounds farm-fresh asparagus
1 1/2 tablespoons plus 1/3 cup California olive oil
Fine sea salt
1 pound “creamers” or red or white tiny new potatoes (about 12)
2 pounds fresh peas-in-the-pod, shelled (about 2 cups)
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
Freshly ground black pepper
4 to 6 radishes, sliced
2 tablespoons chopped fresh mint or chives
Crumbled soft California goat cheese
1. Preheat the oven to 425 degrees. Cut off and discard the tough ends from the asparagus spears; then cut diagonally into 2-inch pieces. On a large baking sheet, combine the asparagus and the 1 1/2 tablespoons of olive oil. Toss to coat with oil and spread in an even layer. Season lightly with salt. Bake until the asparagus is barely tender when pierced with the tip of a sharp knife, 5 to 10 minutes, depending upon thickness. Set aside to cool.
2. Place potatoes in a large saucepan with 2 teaspoons of the salt. Add enough cold water to cover by 2 inches and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Remove the potatoes with a slotted spoon and place in a large colander to drain. Let cool, then cut each potato in half.
3. Return the saucepan of water to a boil over high heat. Have ready a bowl of ice water. Add the peas to the boiling water and cook just until bright green, about 1 minute. Use the slotted spoon to immediately plunge the peas into the ice water. When cool, transfer peas to the colander with the potatoes.
4. Make the vinaigrette: In a large bowl, whisk together the lemon juice, mustard, 1/4 teaspoon salt, and a few grindings of pepper. Whisk in the remaining 1/3 cup olive oil. Add the asparagus, potatoes, peas, radishes, and mint. Toss gently to coat with vinaigrette. Turn the salad onto a large rimmed platter and scatter cheese over the top.
Serves 4 to 6.
Minding Your Peas and Q’s
–Like corn, the sugars contained within peas convert to starch shortly after harvesting, so it’s best to buy them fresh from the farmers’ market and eat them as soon as possible. Store them in an open plastic bag in the crisper drawer of the refrigerator.
— Regardless of which variety of peas you buy, always inspect the “packaging”: look for plump, glossy green pea pods, crisp and free of blemishes.
–Easy does it! An over-cooked pea is a sorry thing. Strictly speaking, no peas require cooking—though giving common “English” peas and snow peas a quick sauté or blanch in boiling water will intensify their color and mellow their flavor ever so slightly.
–Although “string-less” sugar snap peas are increasingly popular, more classic varieties have a tough string running along the length of the pod. If they are not labeled “string-less” at the farmers’ market, just ask the grower. Removing the string is incredibly easy: Just snap off the leaf end and pull down on the string. (This is a mindless chore best done while watching television.)
Sugar snap peas are so easily over-cooked, I always use them raw. One of my favorite snap pea salads comes from Ina Garten: Drizzle the snap peas lightly with Asian sesame oil and toss gently until well coated and glossy. Sprinkle black or white sesame seeds over the top and serve. Delish!
The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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