Those are just weeds, they’re food.
New post is up on Chow Town. I had so much fun doing this!
File under: things I find while doing research on foraging. Nature is mesmerizing, you guys.
My first post is live over on Chow Town, the new Kansas City food blog: http://www.kansascity.com/2013/05/04/4215376/forget-the-cold-look-for-early.html I’ll be posting once a week with a focus on farmers, farms and farmers markets as part of the food/culinary world.
My goal is to share information about new and different things going on in our local food community, teach someone something they didn’t know and perhaps try something they never have before.
I wanted to provide some more information for anyone looking for ramps, leeks or spring garlic at area farmers’ markets in Kansas City this weekend:
Ami from Red Ridge Farms will be “picking [wild garlic] until people stop buying [it]” at Brookside Farmers’ Market.
Gibbs Road Farm will also have spring garlic and leeks at Brookside Farmers’ Market.
I’ve seen ramps in the ground and know local chefs have them, so I wouldn’t be surprised to start seeing them at markets, too. I spoke to the manager at Overland Park Farmers’ Market who said they’ll have leeks and spring garlic Saturday, but no ramps. It also wouldn’t surprise me if City Market had leeks and spring garlic, especially at their Saturday market.
Even if it still feels like winter, spring has sprung in the form of these delightful alliums - all of which are worthy of a try. I’ll leave you with this bisect of some spring garlic I used in the potatoes I mentioned in the blog:
My ideas in the kitchen can be bigger than my stomach, so cooking for one often leads to me burning out on something before it’s almost gone. I usually make it until the last serving before I stand staring in the refrigerator thinking I can’t possible eat one more of those leftover sweet potato and black bean enchiladas with salsa verde that I found outstandingly delicious three days prior. But five meals of them? My tastebuds require more variety than that.
So when I made a batch of spinach pesto and a batch of spring mix pesto - think loading lettuce on your sandwich with the added flavor of garlic and cheese in spreadable form so less messy - I thought surely I wouldn’t scrape the bottom of the bowl of either. But I often prove myself wrong in the most delightful ways.
You already saw I put it in pasta.
But I also put it on pizza. I used a recipe from an old Chez Panisse ‘Pasta, Pizza & Calzone’ cookbook that I absolutely adore to make the crust. Spread the pesto to the edges of any crust (I had par baked mine to avoid it being soggy) and place under the broiler until the cheese is melted and bubbly. I used Trader Joe’s Quattro Formaggio Shredded Cheese Blend.
I also ate it on more grilled cheese than I’d like to admit. We’ll just look at it as going out of Grilled Cheese Month (April) with a bang? Spread it on the inside of two slices of bread, add cheese (I used same as above) and grill. When I make grilled cheese I like to get my pan hot first, add a slab of butter and place the sandwich in that versus buttering both the outsides of the bread - which I find very messy.
And on the last day of April I scraped the bottom of the bowl to make one last egg and cheese with pesto.
What we don’t need from a restaurant’s Twitter/Tumblr/Facebook feed:
- Links to your appearance on the Today show, making prosciutto melon balls (“if you can’t find prosciutto at your local 7-11, Vienna sausages work fine.”)
- Photos of that marlin you caught off the coast of Madagascar.
- “We’re one follower away from the 550 on Twitter help us get there!”
- RT-ing every single single gosh darn positive guest experience.
- The same fuzzy Instagram photo (without a price), published on your Twitter, Tumblr and Facebook feed simultaneously.
- How excited you are about your sixth cookbook.
- Crowdsourcing things only a kindergarten teacher would ask: “And what did YOU have for breakfast today?”
- This word, or any of its synonyms: YOGA.
What we need from a restaurant’s social media feed:
- Links to the latest menus, with prices.
- Food pictures, particularly specials, with prices.
- 24-hour advance notice if you’re closed for a private event. All the more important if you’re a walk-ins-only joint that doesn’t answer phones.
- Last minute availability, with prices if you’re tasting-menu-only.
- Unexpected wines you’re opening up by the glass, with prices.
- What philanthropic event you’re cooking at, with ticket prices.
- When you’re cooking at an out-of-town-pop-up, with prices.
- When you’re sold out of a popular special for the evening.
Thrilled to join quite a lineup of Kansas Citians as part of the “hungry community of guest food and drink experts” contributing to the KC Star’s new food blog Chow Town: http://www.kansascity.com/2013/04/30/4208959/introducing-chow-town-the-stars.html#storylink=cpy
It being a gorgeous day, and because I can’t often make it to City Market, I ventured down to check out its Sunday farmers’ market.
Chefs in Kansas City have been seeing morels for more than a week or so, but I had my first official market sighting today at City Market:
I also picked up a bouquet of tulips still dripping with morning dew in the sunlight:
And no trip to City Market is complete without stopping in Bloom Baking Company for my favorite ham and cheese croissant. Their secret? A jalapeno! (They also have a killer ham and cheese croissant sans jalapeno):