When I lived in Brooklyn as a graduate student, I had a favorite Japanese restaurant that I would go to after a particularly grueling day. Slipping into a seat at the sushi bar, the first thing I would order is “gomae,” a Japanese spinach salad with sesame paste.
Japanese spinach salad
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We’re still getting early, greenhouse spinach from a few small farms at the Co-op.
Baby spinach soon to become pesto (you can use baby spinach or regular leaves).
The spinach is “on again, off again” for the next 2-3 weeks, according to Produce Asst. Manager Jason Pappas. After that, we should see a steady spring-time supply of the good green stuff, so there’s no reason not to pick up a bag!
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Fiddleheads are at City Market, and if you can find them in the store, you can find them along banks of rivers, streams, and wet, shady areas.
Looking for fiddleheads
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Simple spring pasta
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This spring has put me in a meditative mood. Watching interviews with ana Sophia joanes, the director of the documentary Fresh (screening was on 4/10/10 at UVM), I sense a kindred spirit in thinking about food, sustainability, and raising a family.
Here's a delightful post from Meg Klepack, our Local Food Coordinator, back from a trip to Amir Hebib's mushroom house. Look for more guest posts from Meg in the future!
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Coconut macaroons are one of those treats that may grace a table at either Passover or Easter, as they can be made without flour and contain no leavening. Mounded in the middle, they resemble eggs, a harbinger of spring.
Coconut macaroon dipped in white chocolate
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Corned beef is beef brisket that has been brined in salt and spices such as garlic, allspice, black pepper, and bay leaves. The process takes several weeks and can be done at home, in the refrigerator, if you clear off a shelf for the brining meat. Or you can come in to City Market and pick up a delicious local corned beef thanks to Jamie Lewis, our Meat & Seafood Manager, who has been making it for a couple of years now for St. Patrick’s Day.
Who knew that BBQ sauce could be wholesome, right? Andy couldn’t quite believe his eyes when he saw the maple BBQ sauce planned for dinner. (Let's just say that BBQ isn't a big theme in our household.)
There’s something about roots and maple that is a mouthwatering combination. But you don’t have to go through all the work of peeling and dicing and roasting root vegetables in the oven to get these flavors.
