1-3 bunch(es) garlic scapes (20 or so)
1/2 cup pine nuts (toasted) (use almonds, walnuts or toasted sunflower seeds as a pine nut replacement)
1/3 cup grated Parmesan cheese
1/3 cup olive oil
salt and pepper to taste
juice of 1/2 lemon
In the work bowl of a food processor add the garlic scapes, pine nuts and Parmesan and process until finely chopped. With the processor running, slowly add the olive oil. Keep adding until the pesto is the desired consistency—I like it to be a fairly thick paste. Add the salt, pepper and lemon juice, process until mixed. Taste and check for seasoning.
Notes: if the garlic taste is too strong for you, add some coarsely chopped parsley to tone it down. You can also substitute almonds or walnuts for the pine nuts. Toasting the nuts always brings out their flavor. Besides the traditional basil pesto, a mix of arugula and basil with a bit more lemon juice is delicious.
Add to pasta, eat with shrimp, sugar snap peas or other crudites, add to thicken and flavor soup. Eat by the spoonful!
Fire up that grill! Nothing more American than some local burgers. Happy almost Memorial Day Weekend to one and all!
adapted from Good Meat, Debra Krasner
1 pound ground grass-fed and finished beef
Sea salt and freshly-ground black pepper
Approximately ¼ pound blue cheese, such as Gorgonzola, Stilton, or Maytag (also, try substituting your other favorite sharp-flavored cheeses like cheddar, Asiago, etc.), made from grass-fed milk.
Combine meat with salt and pepper. Form into four balls, taking care not to overwork the mixture. Poke a hole in each ball, insert a small piece of the cheese, and seal the cheese inside the burger by pinching the meat back over it.
Heat a dry, seasoned, cast-iron skillet, over medium heat, until the edges of the pan are hot to a glancing touch. Immediately reduce to low heat and add the patties to the pan. Cook the patties slowly and gently until browned (about 4 minutes on each side). Better yet, fire up that grill!
Serve immediately, with rolls or atop raw or cooked greens.
Adapted from Nourishing Traditions, Revised Second Edition, Sally Fallon Morrell
6 cups fresh rhubarb, cut into 1-inch pieces
1 tablespoon powdered ginger*, or to taste
Approximately ½ cup water
½ to ¾ cup raw honey, or to taste
2 cups heavy cream
1-2 tablespoons maple syrup, or to taste
Place rhubarb, ginger, and water in a pan and bring to a boil. Reduce heat to a simmer and cook about 1 hour, stirring occasionally, until rhubarb is broken down. Allow to cool and stir in honey to taste. In a chilled bowl, whip cream and maple syrup until peaks stiffen.
* Stay tuned for fresh, Maine-grown ginger later this season. Be sure to freeze or can a batch of rhubarb to try the recipe with Maine’s own ginger crop!
Before making any recipe with fiddleheads, first clean and parboil them. If necessary, cut off any brown from the ends of the fiddlehead (this should not be a problem if they are freshly foraged!). Remove any excess fern-matter (yes, that is a scientific term) from the sides of the fiddleheads. Bring a pot of water to a rapid boil. Throw cleaned fiddleheads in the water for 30 seconds. Drain in colander and run cold water over the fiddleheads.
Serves 6. Takes about 1 1/2 hrs. or 45 minutes if you ditch the crust (in other words, make a frittata)
1 pie shell
4 Tbs butter
2 cups fiddleheads (cleaned and parboiled)
1 onion (thinly sliced)
2 cups gruyere, cheddar of other sharp cheese
2 cups half and half
6 strips of bacon
Salt, pepper, herbs, garlic, to taste
Preheat the oven to 425. Use a fork to prick holes in the pie crust. Weigh down the crust so it does not rise during baking. Bake crust for 10-12 minutes. Turn oven down to 325.
Cook bacon in skillet over medium heat. Remove bacon. Sautee onion and garlic in bacon fat
Line pie crust with bacon.
Beat the eggs, 1/2 & 1/2, onions, fiddleheads and cheese together. Pour mixture into pie shell over bacon (mixture should come right to the top of the crust).
Bake at 325 for 30 minutes or until you can stick a knife in the middle and it comes out clean.
And thus the journey begins…
As I travel to farmers’ markets in Maine I’ll be documenting meals prepared with ingredients procured. My hope is that you will send along your favorite seasonal recipes, as well (please email email@example.com).
Please feel free to share this blog with your friends, family and customers (whether farmers’ market, CSA or other).
Maine Federation of Farmers’ Markets