The Charleston Farmer's Market will open Saturday, April 6 in Marion Square (from 8am - 1pm). We know that at least two things we enjoy are already in season, asparagus and lettuce. Fresh asparagus is wonderful as a side dish, as part of a main course, or as a salad. Our favorite way to serve asparagus as a vegetable with an entree is to steam it for 3-4 minutes and immediately rinse in cold water. Place the asparagus on paper towels to dry. When ready to serve, lay asparagus in a baking dish in a single layer and drizzle with melted butter (4 TBS butter per pound of asparagus). Sprinkle heavily with grated Parmesan or Asiago and broil until the cheese melts and begins to brown. We rarely have any leftovers with this dish. Other toppings for asparagus include Hollandaise, browned butter or lemon butter. As a cold dish, asparagus is especially good when topped with a vinaigrette or mustard sauce with fresh herbs.
Last season, there were several farmers at the Market providing a wide range of lettuce. Some are mixed greens, and in other cases, you can pick out the type you prefer. Either way, they are all excellent with freshly made dressing. We have provided a couple of recipes that we enjoy. As the growing season progresses, we will attempt to select recipes for the vegetables and fruit that are available in the area.
Ingredients:
Combine the following ingredients in small mixing bowl: 1 TBS cornstarch dissolved in 2 TBS water, 1 TBS soy sauce, 1 TBS rice wine, and 1 TBS peanut oil. Set aside. Cut boneless chicken into small cubes. Place chicken in cornstarch/soy mixture and marinate 30 minutes. Wash asparagus, break off tough ends and cut into 1 1/2 inch pieces.
In separate bowl, mix 1 1/2 TBS cornstarch dissolved in 1/3 cup water, 2 TBS soy sauce, and the sesame oil. Set aside. When chicken has marinated, heat peanut oil in large frying pan. Add chicken and cook 4-6 minutes (or until chicken is springy to the touch). Remove chicken from pan. Drain all but 2 TBS oil from pan and add asparagus. Cook over medium-high heat for 1-2 minutes. Add chicken and heat through. Add remaining cornstarch/soy mixture and cook until slightly thickened. 4 servings.
Ingredients:
Coarsely chop red peppers and cook, with garlic, in oil over low heat for 30 minutes. Puree mixture in food processor with vinegar and basil leaves. Season to taste.
In large skillet, bring 1 cup water to boil. Add asparagus spears and cook briefly (2-4 minutes). Drain and rinse with cold water. Place on paper towels to dry.
To serve, spoon red pepper puree on plates, top with asparagus spears and garnish with red pepper strips. Serve with French bread. 4 servings.
Ingredients:
In a small bowl, whisk together the vinegar and salt. In a steady stream of droplets, whisk in the oil until blended. Refrigerate and just prior to serving, add minced herbs.
Ingredients:
In a small bowl, whisk together vinegar, salt pepper and oils until well blended. Refrigerate. When ready to serve, stir in toasted walnuts. Makes 2 cups.
Ingredients:
Mash the cheese with the vinegar and mustard. Slowly beat in the sour cream and cream. Season to taste and serve over mixed greens. Makes 1 cup.
Ingredients:
Whisk together the vinegar, mustard and pepper. Slowly whisk in the oils until vinaigrette is slightly thickened. Makes 1/2 cup.
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