The Best Thing I Had In My Mouth - Concord Grapes

Last week I made it down to the Greenmarket for some concord grapes.  These beauties are in season right now, and I love them soooo much.  They are the types of grapes you see in old Baroque paintings.  They are a beautiful purply-blue color with a thin bloom that rubs off.  You don't find them in a lot of grocery stores, because they have large seeds.  They don't bother me too much though, because I love their flavor and jelly-ish texture.  I had fun buying a basket, sitting in the park, and spitting the seeds.  They looked quite picturesque in their wooden baskets with bees buzzing around them at the Stone Arch Farm's booth.  You should definitely stop by your farmers market and give them a try.

The Best Thing In My Mouth - ABC Kitchen Sundae

Last Thursday, I treated myself to a fancy lunch at ABC Kitchen.  I have been dying to go there after I heard about their salted caramel sundae with candied peanuts, chocolate sauce, whipped cream, and popcorn.  Like really!?  As an ice cream freak I had to try it, and I glad I did, because it was the best thing I tasted all week.  Toffee popcorn is officially my new topper on ice cream (specifically Garrett's).  I also loved that the chocolate sauce was in the bottom of the bowl, like a swimming pool for my three mounds of salted caramel ice cream.  And yes I shared, so don't judge.

BluePrint Cleanse Review - Day 2

I am not going to go into an hour by hour play-by-play like I did yesterday, but I will talk about some "highlights" or "moments" of my second day of the BluePrint Cleanse.

Sugar Snap Pea and Asparagus Pasta

The Green Market always has wonderful produce, but finally some of my favorites are making their way back. At the market you can find mounds of sugar snap peas, asparagus, radishes, rhubarb, strawberries, tomatoes, and cucumbers - just to name a few. I love sugar snap peas. Their sweet flavor and fresh crunch make them wonderful raw, but they are also great along side asparagus. I found this pasta recipe on epicurious.com, but I have never strictly followed it. I simply use whatever amount of peas or asparagus I have on hand, and I am more than willing to grate more cheese than it calls for :) This a nice light pasta and comes together quickly with little effort.

Plant an Herb Garden!

A three day weekend - like this past Memorial Day holiday, is the perfect time to do a special project. For the past month, I have been talking about planting a herb garden since I missed the one I had last year so much. Finally I made my way down to the Green Market in Union Square and bought: Mexican tarragon, chives, sage, rosemary, lavender, thyme, as well as an heirloom tomato plant and a cayenne pepper plant. I only had enough soil to plant the sage, rosemary, lavender, thyme, and the tomato plant, but I will finish planting the rest next weekend when I buy the basil and couple other herbs I have been eying.

I Heart Asparagus

After months of anticipation, the Green Market finally has asparagus! I love asparagus. It has a grassy fresh taste that is delicious steamed, grilled, or sauted. It is high in antioxidants such as vitamins A and C and is also high in fiber and potassium.

Asparagus is a member of the Lily family and grows in sandy soil. The shoots have to be picked daily (depending on the amount of sunlight is can be less often), otherwise the asparagus will grow into a bushy plant if left unattended.

Look for asparagus with firm stalks and tightly closed tips. The thicker the stalks, the older the asparagus plant is. Wrap the stem ends with a moist paper towel and then wrap loosely in plastic and refrigerate for up to 3 days for best quality. You can also stand the stalks up in about 2 inches of water in the refrigerator.
A few weeks ago I went to the Food For Thought Film Festival and saw the documentary Asparagus! Stalking The American Life. It tells the story of Ocean County, Michigan's struggle to keep their asparagus industry afloat as the US government creates a Free Trade agreement with Peru in order to reduce drug production. Click here to watch the preview. It is a heartbreaking story, but the quirky community makes it fun to watch at the same time. To visit the movie's website click here.

Last night I made scrambled eggs with asparagus, ramps, and Shiitake mushrooms. It was simple and delicious. It was just a bit of chopping :) I based it off a Gourmet Magazine recipe that called for Morel mushrooms. I couldn't find Morels at the Green Market, so I opted for Shiitake. You can find dried Morels at most grocery stores, which would be a good alternative. Click here for the original Scrambled Eggs with Ramps, Morels, and Asparagus recipe.
For information about asparagus click here.

For more asparagus recipes click here.

Ramps!

Goodies from the Green Market on 4/11/09: Maple Candy, Fingerling Potatoes, Ramps, and Apple Donuts.

I went to the Green Market in Union Square last weekend and came across ramps. I had eyed them last year, but wasn't for sure what to do with them. This year I decided I wasn't going to miss my chance. I did a little research to figure out what exactly ramps are. There are couple of posts on The Kitchen blog, as well as recipes on Epicurious and Martha Stewart. Yet nothing sums up what a ramp is as well as The New Food Lover's Companion by Sharon Tyler Herbst and Ron Herbst. This book is a thick dictionary describing cooking terms and foods. According to page 560:

"This wild onion grows from Canada to the Carolinas and resembles a scallion with broad leaves. Also known as a wild leek, ramp has an assertive, garlicky-onion flavor. It can be found - usually only in specialty produce markets - from March to July. Choose those that are firm with bright-colored greenery. Wrap tightly in a plastic bag and refrigerate for up to a week. Trim the root ends just before using. Though the flavor of a ramp is slightly stronger than the leek, scallion, or onion, it can be used - raw or cooked - in many dishes as a substitute for any of those three."

You can do a lot with ramps if you start thinking about them as an onion, scallion, or leek. You can roast them with potatoes, sprinkle them in miso soup, scatter them in a frittata or toss them in pasta like I did last night.

Here are some recipe suggestions:

Roasted chicken, Ramps, and Potatoes
Scrambled Eggs with Ramps, Morels, and Asparagus
Spaghetti with Ramps

CSA!

Photo by x-eyedblonde via flickr

Last year I moved from Kansas to New York. Although at times it feels like I am living in a concrete jungle, there are some wonderful spots to remind me that there is greenery here. Besides Central Park, there are a variety of Greenmarket Farmers Markets throughout the city. At the markets, vendors sell fruits, vegetables, meat, poultry, fish, as well as baked goods, jam, and even yarn. The markets I most frequent are at Union Square (Monday, Wednesday, Friday, Saturday - All year round) and Morningside Park (Saturdays - June through November). Every Saturday I would wake up and head down to Union Square to get some apple donuts and hot cider and then buy whatever fruit or vegetable suited my fancy. At Union Square it is pretty crowded, but it is still worth going and meeting the people that made, raised, or grew your food. When you go to a farmers market, you know that you are getting the freshest produce and eating in season.