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MAY 8 #545 Spring Market Report
Maryland is blessed with an excellent system of farmer’s markets that complements our fine local grocery stores. At their best, these markets do deliver fresh, locally grown produce that is a joy to work with. This past weekend, the famous Sunday Market under the Jones Falls Expressway in downtown Baltimore re-opened for the year and Radio Kitchen was there. This past April was tough for local farmers. The pattern of early warm weather followed by weeks of bitter cold was devastating to early crops. Spring harvests are delayed by about a month around the state, but by mid-May, local produce will be coming on line. Look for magnificent asparagus, crisp flavorful salad greens, early peas, herbs of every description and morel mushrooms (while they last). And here’s a great traditional recipe for the first asparagus.
ASPARAGUS WRAPPED IN PROSCIUTTO A Traditional Recipe Blanch a dozen fresh asparagus, washed and trimmed. When bright green and fork tender, plunge them into ice water, drain, and pat dry. Wrap each spear in a thin slice of prosciutto or Serrano ham and arrange a fan of three spears on a salad plate, in a small puddle of extra virgin olive oil. Prepare a dressing of mashed hardboiled egg, olive oil, white balsamic vinegar, salt and pepper. Spoon the dressing over the spears and serve.
And here’s a great and easy dish from Jerry.
Cucumber Salad with Spring Radishes Tarragon Vinaigrette Chef Jerry Pellegrino, Corks Ingredients
2 whole cucumbers, peeled 1 cup assorted spring radishes, tops saved, bottoms cleaned and diced 1 tablespoon fresh tarragon, chopped 3 tablespoons champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon shallot, diced ½ cup salad oil Salt and white pepper to taste Edible flowers for garnish
Using a mandolin set with the 4mm julienne blade, run the cucumber lengthwise to make spaghetti-like strands. Go only as far as the seeds then turn the cucumber 90 degrees. Continue until you’ve gone around four times. In a bowl add the tarragon, vinegar, Dijon and shallot. Whisk together until combined. While whisking, add the oil in a slow, steady stream to form a creamy dressing. Place the cucumber strands in a bowl and toss with a few tablespoons of dressing. Decoratively arrange the radish tops on four chilled plates. Place a 3 inch ring mold on top of the radish tops in the center of the plate. Arrange ¼ of the cucumber in the mold and remove the mold leaving a column of cucumber. Repeat with the other three plates. Spoon some dressing around the outside of the cucumbers and sprinkle ¼ of the radishes on each plate. Top the cucumbers with edible flowers and serve.
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