fresh from the market
Sunday marked the return of the full farmers' market. Between January and March, many farmers opt to take time off to rejuvenate and plan and sleep in on Sundays, leaving us with a third of the normal sellers. But come the first Sunday in April, they're back with fresh foods from their greenhouses and storerooms to tempt us.
This week we celebrated their return by buying:
- Milk
- Eggs
- Golden beets
- Watercress
- Grape tomatoes
- Spring lettuce
- A cucumber
- Pink lady apples
- A variety of cooking apples
- An onion
- Hon tsai tai (an Asian green particularly good in the spring)
- Red spring onions
- A baguette
- Croissants
- Apple tartes (these were especially tasty!)
- Cheddar
- Strawberry yogurt
- Orange poppies
- Daffodils
- A purple hyacinth
Next week, we're looking forward to blueberry scones and microgreens and some other spring Asian greens. And as the weather gets a bit warmer, we'll be keeping our eyes peeled for rhubarb, wild mushrooms, and ramps.
imbb 16: eggs
Eggs are such a staple in my house. They are handy for a quick meal, essentiall for certain dishes and desserts, and have such a happy shape.
I've recently grown fond of eggs bought at the Dupont Circle Freshfarm Market. The farmers at the market (many of whom use organic and/or no-pesticide growing methods) sell the most lovely eggs, with deep, golden yolks that create egg dishes that are simply radiant.
So my recipe is simple, something almost anybody here has probably done, but is so essential to my life.
Distressed Eggs with fresh herbs and Tobasco
4 large eggs (for stronger egg flavor, use goose or duck eggs)
5 fresh basil leaves
1/2 tsp fresh thyme leaves
1 tsp garlic chives, chopped
1/2 small shallot, finely minced (could substitute spring onion or sweet onion, or omit)
salt to taste
fresh ground pepper to taste
Tobasco sauce to taste
1 tsp butter (unsalted preferred), separated into 3/4 tsp and 1/4 tsp amounts
- Heat a small pan (preferably seasoned cast iron or nonstick) over medium-low heat for 3 minutes or until water drops immediately sizzle off surface of pan.
- Add 2/4 tsp of butter and melt to cover bottom of pan.
- Add shallots and sauté for 2 minutes or until tender (not until burnt).
- Break eggs into pan, using spatula to break yolks (thus the "distressed" label). Stir to mix in shallot.
- Add salt and pepper (to taste) while egg mixture is still liquid and cook eggs for 3 to 4 minutes.
- Add basil, chives and thyme to eggs, letting them sit on top.
- Use spatula to ensure eggs are loose from the bottom of the pan.
- Fold egg "patty" in half, like an omelette and reduce heat to low (nonstick pan) or turn heat off (cast iron).
- Let eggs sit in pan for 2 minutes to allow inside to cook a little.
- Cut into halves and serve, drizzling Tobasco over eggs if desired.
Serve with toast or bread of your choice. Serves 2.
sugar high friday — lemon chiffon tart
For my inaugural posting here on off the eaten path, I thought I'd take a stab at this month's Sugar High Friday. Redbeard from life in flow had chosen the theme of tarts for June. I have never cooked a tart. I usually don't even make pies. But I'm game for an adventure, so I went out and bought myself a tart pan.
Then I hit the hard part of the process: what to cook. I thought I'd delve into some of the cookbooks I've bought over the years but never baked from. After consulting several, I decided on the recipe for Lemon Chiffon Tart from Marie Simmons' the good egg.
I am pleasantly pleased to report it was not nearly as hard or as scary as I thought it would be. It wasn't even as time consuming as expected.
And the best part is that it's tasty. And very, very lemony.
The crust is delightful. Rudi compares it to a graham cracker crust, because it's flaky and crunchy. According to Simmons, the dough for this tart crust is known as pâte sucreé in France and is used to make homemade butter cookies as well as tart shells. And I could see why. This may be the only pie crust I've ever had that I would consider eating on its own. (Sorry, Gramma!)
The filling is light and fluffy. It tastes a lot like a lemon merengue pie, which, essentially, it is. Rudi describes it as tart and creamy.
This is definitely not a healthy dessert, but I would argue it's excellent for the soul. And especially good with a cup of tea late at night.