Strawberry Fever

In Animal, Vegetable, Miracle, Barbara Kingsolver talks about how, if you plan on enjoying your fruits and vegetables seasonally, you really have to go all in during say, asparagus season,  practically gorging yourself in order to hold you over make you so tired of a particular produce item that you will be okay without it for the next 10 or 11 months or whatever, until the season comes around again.  I understand her reasoning, and it might work for me with parsnips or eggplant, but for the most part, I rarely get sick of any particular form of farm stand goodness.  Last summer I personally ate at least a hundred peaches. (I’m not exaggerating.)  My son, born in September, came out with a good bit of fuzz on him, and I’m pretty sure I know why.

Now we are back around to spring, and I have already been enjoying plenty of arugula straight from the bag, much to Dear Husband’s bewilderment.  Strawberries have yet to make it this far north yet, though, so yesterday my boy and I, along with some fellow fruit lovers, hit the road and headed south, specifically to Shlagel Farms in Waldorf, MD.


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Asparagus, Strawberries and Fava Beans! Oh My!

With farmers’ markets all over the country re-opening for spring’s bounty, Endless Simmer put together a guide on what you should be cooking for the next few months. Don’t get tomato envy yet – we have plenty of ideas for the year’s first round of vegetables.

Below are some highlights from our archives, which we’ll sure to be updating as we try out new far mar finds, including <wait for it> peppercress. (I hope I’m not the only one addicted to How I Met Your Mother.)

Endless Simmer’s Spring Recipe Guide

Asparagus and Cannellini Bean Salad
Pasta salad is so 1973. Beans are where it’s at for a party dish.

Edamame Radish Spring Salad
Bright pink radishes, bright green edamame, bright bright flavor.

Pickled Ramp Vinegar
Ramps do live up to the hype.

Roasted Poblano and Garlic Scape Dip
Zesty. Smoky. Creamy. Just Right.

Sesame Enhanced Fava Bean Puree
Take the trouble to peel, boil and peel again those darn little fava beans.

(And if you wanna take a look at all of Endless Simmer’s cooking experiments – try our Recipe Index.)


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Perfectly Seasoned: Pickled Ramp Vinegar

It. Is. On. It broke 80 degrees in Washington, D.C. yesterday, signaling the return of humidity and a new crop of vegetables. We have a few more weeks before it’s time for tomatoes, but in the meantime, I welcome our spring children: fiddlehead ferns, ramps, asparagus, spring garlic and strawberries.

First up Jackson 20‘s Chef Dennis Marron will teach us how to keep that ramp flavor going after its short season yields to summer produce. I use his tangy ramp vinegar to better Feta and Arugula Spring Rolls, Parsnip, Sweet Potato and Cabbage Couscous Salad, Tiger Eye Beans with Chipotle Cabbage and Dal Palak Dip.

Let us know what you spruce up with ramp vinegar.

Pickled Ramp Vinegar
from Chef Dennis Marron of Jackson 20

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Thursday Three: Arugula Recipes

Spring is officially here! Which doesn’t explain why I see snow on the ground and there still isn’t a goddamn thing worth buying at the farmers’ market. Seriously, screw you apples and potatoes. I’m done with you. Because arugula was basically the only thing providing a shade of green at the far mar this weekend, here are three vintage ES arugula recipes to get you through until we start seeing some serious spring veggies.

1. Feta and arugula spring rolls

2. Arugula pesto

3. Zucchini boats with arugula, black beans and mini tomatoes

Remember, you can find all kinds of vegetarian recipes in the ES recipe index.

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