Farmers’ Market Feast

Farmers’ markets are one of the hallmarks of spring. The market is a great place to get vegetables and fruits at the peak of freshness. It’s a great way to support the local economy. I love talking to vendors about their products, proudly displayed on tables and in baskets, and asking their advice on how to cook different things. You’ll find salad greens, new potatoes, radishes, turnips, carrots and many other vegetables in abundance this time of year.

Even if you’re not a cook the market may have something for you. Most markets have vendors selling plants, prepared food, fresh bread, jams and jellies, soap or artwork. Farmers’ markets are more than a shopping trip – they’re a great social experience. You can combine meeting up with friends, eating lunch and doing some of your grocery shopping in one trip.

Farmers’ markets are making a resurgence across the country. The United States Department of Agriculture reports that in 1998 there were 2,746 farmers’ markets in the country. By 2008 the number was 4,685. People seem drawn to local food producers for many reasons: the desire to know where their food comes from, to buy from local businesses and preserve local farms, to eat food that is fresher and has more nutrients, to experience shopping in a different way.

After a long winter filled with storage onions and sprouting, browning garlic, it’s a relief to go to the market and see the piles of glistening spring onions and tiny white and purple bulbs of garlic. Of all the things I look forward to in the spring, they’re at the top of the list. Kidney Bean Stew is a great recipe for using both, as well as the hearty greens such as kale that are so prolific this time of year. I got a similar recipe from a dear friend and have modified it over the years. This is a very filling recipe that is appropriate for vegetarians or vegans.

Roasting vegetables has become my favorite way to cook them. The roasting process brings out the natural sugars in the vegetables and makes them sweeter. Like so many good recipes, this one came about my accident. I had a couple roasted vegetables left over from dinner one night. Rather than throw them away I tossed them in with the leftover salad. When I ate it the next day I was astounded at how well the cooked vegetables mixed with the raw greens. I like the cauliflower best, especially when it’s roasted and steamed to make it extra tender. Although the recipe has several steps, none of them are hard. Think of it as making stir-fry. You want to stir the vegetables often to make sure they don’t burn.

This salad is also terrific in the summer with roasted green beans and steamed peas. Try substituting your favorite veggies as well.

Kidney Bean Stew
1½ c. uncooked wild or brown rice
2 t. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 T. fresh ginger, minced
1 28-ounce can crushed tomatoes (preferably fire roasted)
2 15-ounce cans kidney beans, drained and rinsed
½ t. salt
1 small bunch kale, cut into 2-inch pieces
1 t. toasted sesame oil

Cook rice according to package directions. In the meantime, in a large saucepan, heat olive oil over medium heat. Add onion and cook 2-3 minutes, stirring occasionally. Add garlic and ginger and cook until onion starts of soften, 1-2 minutes. Add tomatoes, kidney beans and salt. Bring mixture to a simmer and cook for 5 minutes. Add greens and cook until wilted, another 3-5 minutes. Add sesame oil and stir to combine, then remove stew from heat. Serve over cooked rice.

Roasted Vegetable Salad
2 T. finely minced onion, divided
2 cloves garlic, minced, divided
½ head cauliflower, florets separated
¼ pound sugar snap peas
2 t. olive oil, divided
¼ pound fresh salad greens
Balsamic vinaigrette dressing

In a small saucepan with a lid, heat 1 t. olive oil over medium high heat. When pan is hot add half the onion and garlic and cook, stirring, for about 15 seconds. Add cauliflower and cook until it begins to brown, stirring often. When most pieces of cauliflower have dark brown spots, add ¼ cup water and cover with a lid. Steam cauliflower until tender, about 3 minutes. Remove to a plate or bowl and set aside.

Add additional 1 t. of oil to pan. Add remaining onion and garlic and cook, stirring, for 15 seconds. Add sugar snap peas and cook, stirring often, until peas are crisp-tender, about 4 minutes. Add peas to cauliflower and set aside to cool.

Put salad greens in a large bowl. Add cooled cauliflower and peas and serve with dressing.