Sesame Ginger Sugar Snap Peas

I’m seeing sugar snap peas showing up in the farmers’ market. This is a quick way to prepare them. You can eat them right away as a side dish while they are warm or refrigerate them and take them on a picnic.

Ingredients:

• 1 Lb Sugar Snap Peas
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Shoyu, Tamari or Soy Sauce
• 2 Tbsp Sesame Oil
• 1 Tbsp Canola Oil
• 1 tsp Sugar
• 1” Fresh Ginger – finely minced
• 1 Small Garlic Clove – finely minced
• 1 tsp Sesame Seeds
• 1 tsp Black Sesame Seeds

Directions:

Set a large pot of salted water over high heat and bring to a boil. Using a pairing knife, trim the stem end of the sugar snap peas pulling the stringy part off along with it.

Make the dressing by combining the rice vinegar, shoyu, sesame oil, canola oil, sugar, ginger and garlic in a jar. Screw the lid on tightly and shake vigorously.

Drop the sugar snap peas in the boiling water and cook them for about 3 minutes. Drain and rinse under cool water. Then put the sugar snap peas in a bowl, add the dressing and the sesame seeds and give it all a good toss. These can be eaten right away or chilled.

Sources:

• Sugar Snap Peas – Migliorelli Farm
• Garlic – Green Garlic from Migliorelli Farm

Fresh Peas with Spring Garlic & Prosciutto

Fresh Peas are divine…and I can’t believe I’m saying that because I hated peas as a child. But, I’ve since learned that fresh peas are a totally different story. So when I saw a big bushel of them this past week at Migliorelli's Farm stand, I knew I’d be going home with some. Spring Garlic is also in season, so I grabbed a bunch of that too.
This recipe is really easy once you shell the peas. You could transform this recipe into a pasta dish but I like to really taste the peas so I eat them just like this. I had them this morning with some eggs for breakfast and I have to say it was a great way to start the day.

Ingredients:

• 1/2 Tbsp Olive Oil
• 1/2 Tbsp Butter
• 1 Bulb Spring Garlic – thinly sliced
• 1 Slice Prosciutto – thinly sliced
• 1 Cup of Shelled Fresh Peas
• 1/4 Cup Water
• Freshly Ground Black Pepper

Directions:

Heat the olive oil and butter in a saute pan. Add the garlic and prosciutto and cook until both are golden. Stir in the peas and add the water. Cook until the peas are tender but still bright green and the water has reduced to create a sauce, about 3-4 minutes. Add several grinds of fresh black pepper.

Sources:

• Olive Oil – Dancing Ewe Farm
• Butter – Ronnybrook Farm Dairy
• Spring Garlic – Taliaferro Farm
• Fresh Shell Peas – Migliorelli Farm

* Dancing Ewe Farm now has a wonderful Capocollo that could be substituted for the prosciutto.

Grilled Romaine Salad

This salad is my Hudson Valley take on the classic Caesar Salad. Grilling the romaine lettuce may seem unusual but the charred leaves contribute a wonderful smoky element to the salad that I have fallen in love with. Trust me, if you haven’t tried this already, give it a whirl. I think you’ll be pleasantly surprised.

The folks at Dancing Ewe Farm in Granville, NY headed to their farm in Italy just after the close of the Rhinebeck Farmers Market in November. They arrived there just in time for the olive harvest and lucky for us they have brought their homemade olive oil back the Hudson Valley for us to enjoy. I’ve used it here to brush on the romaine leaves before grilling.

Ingredients:

• 2 Heads Romaine Lettuce – cut in half lengthwise
• 1 Tbsp Olive Oil
• 1 Small Garlic Clove
• 3 Anchovy Filets
• 3/4 Cup Creme Fraiche
• Juice & Zest of 1 Lemon
• Salt & Pepper
• Caciotta Cheese - for shaving over the top
• Baguette – sliced and toasted

Directions:

Make the dressing by pounding the garlic clove and the anchovy filets in a mortar and pestle. Stir this into the creme fraiche. Add the lemon zest and juice and stir to combine. Season with salt and pepper.

Brush the cut side of the romaine with olive oil and sprinkle with salt and pepper. Place on a hot grill for a few minutes until the leaves are lightly charred.

Place the charred romaine wedges on a plate and drizzle the dressing over the top. Top with a few cheese shavings and serve with toasted baguette slices.

*The recipe for the dressing is from Jamie Oliver’s Favourite Winter Salad

Sources:

• Romaine Lettuce – Little Seed Gardens
• Olive Oil – Dancing Ewe Farm
• Garlic – Hearty Roots Farm
• Creme Fraiche – Ronnybrook Farm Dairy
• Caciotta Cheese – Dancing Ewe Farm
• Baguette – Our Daily Bread 

Rhubarb Ginger Oat Squares

Ingredients:

• 2 Cups Sliced Rhubarb
• 3 Thin Slices of Fresh Ginger
• 1 Cup Sugar
• 1 Cup Water
• 1 Cup Rolled Oats
• 1 Cup Pastry Flour
• 1/2 tsp Baking Soda
• Pinch of Salt
• 1/8 tsp Ground Ginger
• 1/2 Cup Light Brown Sugar
• 1/2 Cup Chopped Walnuts
• 1 Stick Unsalted Butter – cut into chunks

Directions:

Preheat oven to 350°

Combine the rhubarb, fresh ginger, sugar and water in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until the rhubarb has softened and is falling apart, about 15 minutes. Strain into a bowl pressing on the rhubarb and ginger to release the juices. Pour the strained rhubarb-ginger syrup into a bottle or jar and refrigerate. (Save the syrup for making Rhubarb Ginger Soda). Allow the rhubarb pulp to cool then remove and discard the sliced ginger.

Combine the oats, flour, baking soda, salt, ground ginger, brown sugar, walnuts and butter in a bowl. Work with your fingers to a crumbly texture.

Butter a 9x9 square baking dish. Pour 3/4 of the oat mixture into the dish and press firmly to cover the bottom of the dish. Spread the rhubarb pulp over this and then top with the remaining 1/4 of the oat mixture.

Bake for 30-35 minutes. Cool and then slice into squares.

Sources:

• Rhubarb – Joan Reynolds, Bearsville, NY
• Flour – Wild Hive Farm 
• Butter – Cabot

Rhubarb Ginger Syrup

This syrup can be used to flavor seltzer to make a refreshing rhubarb soda. It can also be added to a glass of Champagne or Prosecco for a light springtime cocktail.

Ingredients:

• 2 Cups Sliced Rhubarb
• 3 Thin Slices of Fresh Ginger
• 1 Cup Sugar
• 1 Cup Water

Directions:

Combine the rhubarb, ginger, sugar and water in a saucepan and bring to a boil. Reduce heat and simmer until the rhubarb has softened and is falling apart, about 15 minutes. Strain into a bowl pressing on the rhubarb and ginger to release the juices. Then pour the strained rhubarb-ginger syrup into a bottle or jar and refrigerate.

*Save the rhubarb pulp for making Rhubarb Oat Squares. Recipe to follow.

Sources:

• Rhubarb – Joan Reynolds, Bearsville, NY

Spring Farmers’ Market Lunch

 

The Rhinebeck Farmers’ Market opened for the season this past Sunday and it feels great to be back. It’s been such a warm Spring that the farmers had a lot more available for sale than in past seasons on opening day. Several of my purchases made their way into today’s lunch of Grilled Asparagus, Smoked Pheasant Sausage, Hard Boiled Egg and Chives.

The asparagus was drizzled with a little olive oil, salt and pepper and then tossed into a hot cast iron grill pan. The eggs were cooked using my favorite method of bringing the eggs and water to a boil, then reducing to a simmer for 9 minutes. Drain the eggs and then run cold water over them and put them in the fridge. The smoked pheasant sausage is ready to go, just sliced it up. Simple, local and delicious.

Sources:

• Asparagus – Taliaferro Farms
• Smoked Pheasant Sausage – Quattro’s Poultry Farm
• Eggs – Lucie Piedra, East Durham, NY
• Chives – My Garden

Rhubarb Curd

Nothing says Spring like rhubarb. If you like lemon curd, you’ll probably like this rhubarb curd too. I like to spread it on crepes and then roll them up for a weekend breakfast or a sweet snack.

Ingredients:

• 6 Stalks of Rhubarb
• 1/3 Cup Sugar
• 1 Tbsp Lemon Juice
• 1 Tbsp Water
• 6 Egg Yolks
• 1/2 Cup Sugar
• 2 Tbsp Lemon Juice
• Pinch Salt
• 2 Tbsp Unsalted Butter – cubed

Directions:

Slice the rhubarb into chunks. You should have about 2 1/2 cups. Place in a sauce pan with 1/3 cup sugar, 1 Tbsp lemon juice and 1 Tbsp water. Stew over medium-low heat stirring occasionally until the rhubarb falls apart, about 15 minutes. Set aside to cool. Puree until smooth. You should have about 1 cup of rhubarb puree.

Whisk the egg yolks, 1/2 cup sugar and salt in a bowl and place over a double boiler on medium-low heat whisking constantly. Add 1 cup of rhubarb puree and continue to whisk until the mixture reaches 160°, about 10 minutes. Remove from the heat and whisk the butter in one chunk at a time.

Cool to thicken.

Makes about 2 Cups and will keep in the fridge for about a week.

* I was hoping that this curd would come out a pinkish color but because of the vibrant orange color of the yolks of Lucie’s chicken eggs, it came out more orangey in color…but still quite delicious.

Sources:

• Rhubarb – Joan Reynolds, Bearsville, NY
• Eggs – Lucie Piedra – East Durham, NY
• Butter – Cabot, VT