deprived of my favorite farmers’ market in brattleboro, vt, for weeks, i was very happy to have time to visit the dupont circle freshfarm market while in d.c. this weekend. since they are a few weeks ahead of our growing season up north they had beautiful peaches, sweet & sour cherries, string beans, and even corn. i was limited to what i could carry home with me on the train (in addition to my luggage), but i still managed to get away with enough tantalizingly fresh veggies for an excellent meal. my haul included string beans, scapes, green garlic (milder and more tender than the older garlic usually found in stores), new potatoes, and a serious batch of mushrooms–common and yellow oyster, shitake, and button. i put it all to use last night, and the result was a great example of why i love farmers’ markets so much. the colors and smells of all the fresh vegetables make my head swim with ideas for meals, and the results are always delicious no matter how simple your preparation. for the following recipes, feel free to use as much of each ingredient as you wish or are able to find.
roasted new potatoes, scapes, and green garlic
new potatoes, cut in 1″ chunks
green garlic, peeled whole cloves
salt and freshly ground pepper
1. put ingredients into a metal bowl, coat lightly with olive oil, and season with salt and freshly ground pepper.
2. spread in an even layer on a metal sheet pan and roast at 375° until lightly brown and potatoes are cooked through, about 30 minutes.
1. clean any combination of mushrooms you have on hand, and make sure they are well dried.
2. heat a very small amount of olive oil in a pan over medium heat.
3. cook mushrooms, stirring or flipping infrequently, until golden brown. if excess water is released, turn up heat to evaporate or simply pour off into the sink and return the pan to the stove top.
4. remove from pan and season lightly with salt and freshly ground pepper.
blanched string beans
1. blanch string beans in boiling water for 30 seconds.
2. remove to an ice bath for 1 minute, then strain.
3. toss lightly with olive oil, salt, and freshly ground pepper.
and to accompany these vibrant, flavorful sides, i chose a filet of wild sockeye salmon, simply roasted with olive oil, salt, and freshly ground pepper at 425° for about 10 minutes (medium-rare).
so what are you waiting for!? go out and find your nearest farmers’ market asap. i wait 8 months a year for food like this!