5.2.16 Wisconsin Grown | Part 2
It was a cold, rainy Saturday, but that didn’t stop us from heading to the farmer’s market for our weekly spring produce fix. Here’s what we’re working with this week:
Spinach - Early season frost sweetened spinach is my favorite. This week, as chilly evenings continue, I’m thinking of making a big batch of ginger turmeric chicken soup, which conveniently includes a healthy dose of spinach. The rest is slated for salads.
Scallions - I had such success experimenting with these scallion milk bread rolls a few weeks ago, that it seems another batch is in order. I used this recipe for the milk bread, then kneaded in one bunch finely chopped scallions before shaping, proofing, and baking. They were perfect.
Mint - The Kentucky Derby is fast approaching - mint juleps anyone?
Red Russian Kale - An heirloom variety of kale; I’m thinking some of this spicy sauteed kale with coconut milk is in order.
Green Garlic - They look a lot like scallions, but don’t be fooled; green garlic is the young garlic plant harvested before the bulb develops. It tastes like garlic (because it is), but in a fresher, milder way than mature garlic cloves. This time of year, I chop it up (the whole stalk can be eaten, but the upper leaves can be a bit tough), and use it in place of garlic in any recipe I can think of for a nice springy twist.
Asparagus - This time of year, I’m always looking for an excuse to make Deborah Madison’s asparagus and morel bread pudding, and fresh market asparagus seems like the best possible excuse.
Oyster Mushrooms - Since I can’t wait until morels are more readily available to make the aforementioned bread pudding, I’m making it with oyster mushrooms instead. Spoiler alert: it’s still amazing.
Ramps - I couldn’t wait to get my hands on more ramps after seeing these recipes for Turnip, Ramp, and White Bean Dip & Spring Salad with Ramp Green Vinaigrette on the Leek and the Carrot blog. And if that’s not enough, a big pan of this ramp focaccia is never a bad thing to have on hand.
