Bok Choy Blossoms and Shoots, tender and delicious
This morning we rose early, donned our lightest jackets and drove up the 280 to the San Mateo Farmer's Market where we feasted our eyes upon the things we would take home.
There was so much irresistible produce, and as my favorite nightly meal is a 'veggie trough' as Anthony puts it, the farmer's market is the best place for me to go nuts
or go vegetable, if you will!
Pea Shoots were in abundance, thank goodness -
seasonal eats in the Bay Area have me excited about every season:
Bing Cherries in late spring
Heirloom Tomatoes in the summer
Sweet gems lettuce in late summer
Squashes in the fall
PERSIMMONS(!) in the winter
pea shoots in February -
that's some calendar!!
First asparagus of the season: three bunches went home with me!
Here is how I make them:
snap them above the stringy, thick bottom of the stalk,
toss the tender parts with olive oil, lemon juice and lavender sea salt (seriously.)
Broil for as long as it takes for them to lightly caramelize and crisp
take them out, let them sit to cook themselves for a few minutes and then dig in!!
Kabocha Squash - the finest of the fine, truly.
Pullet eggs, small and delicious, raised on a small farm; free-range and happy!
The giant organic strawberries have arrived!!!
This week I will gorge on all of these wonders and HOW.
It will stop me from nibbling kitty paws, much as they tempt...
Anthony and I always joke that as comfy as Jane has gotten with us, she still gets this look in her eye sometimes and we surmise her inner monologue to be, "Oh, heavens, they're finally going to eat me!"
Well, you've been spared another week, sweet girl: thank your veggies!!
Softest place on earth
Happiest day to you all-