To Market To Market..

Lately

Grilled Romaine

This afternoon's downpour delivered a wave of relief. Watching thunderheads build and surf north or south or any direction other than overhead for the last two (plus) weeks had created some angst.
The gardens were thirsty, which it seems, is a direct thread to the human psyche....and it's own thirst.
It was the kind of display you can't help but stand still and watch, with the screen door propped open---big drops splashing your legs. Rain smells so good.
Once the clouds broke, it was time for a celebratory grill fire. And once the coals are hot and the meat has been adequately seared and infused with smoke, why not add the salad too?
Romaine is trusty because it can stand up to the heat. If you split a whole head in half and expose it to coals, your side can be as interesting as the main. Then lay it to rest on a serving slab (thank you Materia Designs), douse with dressing and shaved Asiago or Parmesan, chop and serve.

Rain and fire. 

 A donation of the elements.

Serviceberries: Two Ways

If you have a trout or two (thank you for the millionth time East Fork Farm), a cast iron skillet,  and a serviceberry tree dropping ripe berries, read on...

The first (above) does not include a recipe. Just grill, smoke or broil a fresh trout as you please (maybe rub it down with some fresh sage and dill, sea salt and black pepper), and spoon simmered serviceberries (cooked down briefly with a splash of water or red wine) over the entire thing, then adorn with more sage. Flake the meat off the bones with a fork and eat....with a good bottle of white.

The second (below) was created exclusively for Asheville Grit, Asheville's brand new online magazine serving as a soapbox for local voices (I have been graciously received as part of the gang).

This cake would be a spot-on treat to bring car camping. It's sturdy and rustic, a welcome snack after a day jumping into icy mountain swimming holes...tempering the heady buzz of woodland festivities.

For the full commentary and recipe...click here.

Otherwise, a merry, freshly-hatched June to you all. And with all the things you could be doing with your time, I thank you, sincerely, for reading!

Sour Cream and Chèvre Filled Buttermilk Crepes with Spiced Fried Apples and Raisins

Many cuts of meat hit the grill over the holiday weekend, so this evening it was time to imbibe in some sweet, vegetarian glory. Ample eggs (thank you East Fork Farm) and chèvre were present, doused with local honey and coconut oil fried apples with raisins and crushed almonds. The wild strawberries were a last minute must...collected with the help of nimble, 3-year-old fingers. A fine Tuesday night!


Sour Cream and Chèvre Filled Buttermilk Crepes with Spiced Fried Apples and Raisins: (Serves 4-6)

Apple Mixture:
*3 Gala apples, cored and sliced
*3 Tablespoons unrefined coconut oil
*1/2 teaspoon ground cinnamon
*pinch ground clove
*pinch ground nutmeg
*1/4 cup Thompson raisins
*1/4 cup almonds, chopped

Place a medium cast iron skillet over medium heat. Add coconut oil. Saute apples until slightly soft and lightly browned, about 4 minutes. Season with spices. Add raisins and almonds. Saute 1 more minute then remove pan from heat and set aside.  Make sour cream filling.

Filling:
*1/4 cup high quality sour cream
*1/4 cup high quality whole milk plain yogurt
*4-5 heaping Tablespoons plain goat cheese
*2 Tablespoons raw honey
*1/2 teaspoon ground cinnamon
*1 teaspoon vanilla extract

Whisk all ingredients together in a small mixing bowl. Set aside. Make crepe batter

Crepe Batter: (Adapted from Saveur)
*2 cups organic flour
*2 Tablespoons raw cane sugar or honey
*1/2 teaspoon aluminum free baking powder
*2 cups quality buttermilk
*1 cup whole plain yogurt
*2 Tablespoons butter, melted

*6 fresh eggs

Whisk flour, cane sugar and baking powder together in a medium mixing bowl (if using honey add to wet ingredients). Then whisk the buttermilk, yogurt, butter and eggs together in a separate bowl. Mix wet ingredients into flour mixture until smooth.
Heat a 12 inch skillet over medium heat. Coat with coconut oil. Ladle 1/3 cup batter into hot skillet, swirling to coat pan. Cook until crepe bubbles in the center and is lightly golden, then flip with confidence, and cook and additional minute. Transfer to a plate and repeat with remaining batter coating pan with coconut oil between each crepe.

Spoon about 3 Tablespoons of the sour cream filling down the center of each crepe and sprinkle with apple and raisin mixture.
Fold crepe over thrice. Repeat.
Top filled crepes with remaining sour cream filling and apple mixture.
Sprinkle with wild strawberries.
Serve warm.

Pastured Lard

Fortunate to come across snow-white, gorgeously rendered, pastured lard, everything it touches seems to radiate a golden glow-----not just this Gala apple galette, (served warm with unsweetened soft-peaked whipped cream and crushed toasted almonds), but all those seated around the table!

For an informative read on why we should all be eating pastured lard, visit Footsteps Farm Newsletter. 

To good health!

Sauteed Pea Shoots With Local Soppressata and Feta

We planted Austrian winter peas as a spring cover crop, dipping into them often to put on the table. This is the great thing about cover crops, they are generally multi-purpose, and these in particular, ever-so-tasty. Sliced soppressata from Hickory Nut Gap Farm and crumbled feta make this a dish favored by the clean plate club. A bright vinegrette made with preserved lemons really "ties the room together." If you have pea shoots to spare, please try this.



Sauteed Pea Shoots with Local Soppressata and Feta:
*Approximately 4-5 cups fresh pea shoots, loosely packed, rinsed
*1 Tablespoon butter
*1/4 cup chopped soppressata
*1/4 cup crumbled high quality feta cheese

In a large cast iron skillet, melt butter over medium heat. Add pea shoots and stir with a wooden spoon until wilted but still bright green, about 1 minute. Remove from heat and transfer to a serving dish. Top with soppressata and feta. Drizzle with vinaigrette (see recipe below), gently toss and serve immediately.

Preserved Lemon Vinaigrette:
*1 Tablespoon preserved lemon peel, minced
*1/4 cup white wine vinegar
*1/4 cup high quality extra virgin olive oil
*2 garlic gloves, crushed and minced
*sea salt
*fresh ground black pepper
*1 teaspoon raw honey

Place all ingredients in a jar and secure with a lid. Shake vigorously until well mixed. Drizzle 1-2 Tablespoons of vinaigrette over pea shoots, adjusting amount by taste.