It’s so much easier being a locavore in California. I’m in Santa Monica visiting my parents and a trip to the farmers market yesterday made me a tad envious. Ok, maybe more than a tad. Gorgeous lettuces, pink blossoms, navel oranges….
Then I thought about the snow-white cauliflower I bought from Newgate last week which I steamed, then mashed with some of Madura Farm’s buttery golden potatoes. I added a spoonful of creme fraiche from Ronnybrook Farms (you need to special order this from Amazing Real Live Food Co. and they’ll bring it down for you) and some of Madura’s fresh thyme (thought chives would do nicely, too). And I thought about the mushroom pasta dish I made the other day with mushrooms from Madura, and some of Flour City Pasta’s wild mushroom fettucine and I instantly felt better, and grateful.
We may have less this time of year, but what we have is quality.
In the current (March) issue of Martha Stewart Living there are some great recipes for all things onion which we have plenty of in New York in the winter. A recipe for onion and shallot confit made my mouth water. All you do is slow-roast red and white cipollini onions, shallots and cherry tomatoes in olive oil at a low temperature. The slow-roast intensifies the onions’ sweetness. The confit will keep for a couple of weeks in the fridge and is great alongside grilled meats (both Roaming Angus and Stone Barns are here this week) or tossed in pasta.
Little Croc Bakehouse is back with her gluten-free goodies and Big Girl Bakery is here too. Her new bluecorn muffins with citrus zest are divine as is her quinoa salad and granola. She’ll also have some adorable, tiny whoopie pies – which might be just the thing to cheer up anyone who doesn’t want to go back to school on Monday. Little Croc will have her fabulous lemon squares, blueberry coffee cakes and chocolate and sugar donuts (and her gluten-free version of whoopie pies). Little Croc’s entire line is gluten-free and many of the items are also vegan.
True Food of Nyack has some new pot pie fillings (including some tasty vegetarian options).
And don’t forget your carving knives and pruning shears…the knife sharpener will be offering a 20% discount on his services this Saturday.
Spring will be here sooner than you think!
See you at the market!
Pascale Le Draoulec
food writer/ author/ farmers market director