Deborah Madison has been an unquestioned member of my kitchen for over four years now.
The feature article in the Portland Mercury this week implores readers to “Eat Your Vegetables!”.
Easter Egg Greens – When faced with a cluster of purple, white, and pink radishes, their shapes alternating between perfectly round orbs and oval-like eggs, what sane person would shove those enticing shapes to the side and opt instead for the greens attached to them?
A Transitional Salad – We’re now so far into Spring that daffodils have been replaced by eager tulips, and camellias have faded to make room for the first tentative rhododendron buds.
Rhubarb Alone – By June, I’ve become dismissive of rhubarb – a feeling I hate to admit, because it means that in the span of a month, I’ve transformed from actively, and eagerly, seeking it out at the market, to haphazardly tacking it on at the end of my shopping list, well after strawberries.
A Non-Buckling Buckle – Throughout strawberry season – which lasts all summer in Oregon – our kitchen is rarely without a few tiny blue baskets of strawberries.
Quinoa in a Supporting Role – I can never eat enough quinoa – which is not to say that I consume quinoa for breakfast, lunch, and dinner, but rather that no amount of it seems to fill me.
A Simple Carrot Soup – Carrots are always heaped on tables at the farmers market, but when overwintered carrots appear in April, I renew my enthusiasm for this versatile root vegetable.
Six Pints of Strawberries: Strawberry Shortbread – I love it when dishes take familiar taste combinations and present them in slightly altered ways.
Six Pints of Strawberries: Strawberry Bread – When I brought home six pints of strawberries, my vague ideas about what to do with them consisted mostly of what I didn't want to do with them.
No Mushy Peas Here – Fresh produce can have an extremely limited shelf life; I have to stay on my toes to make sure we eat the produce we bought from the farmers' market before it loses its flavor.
Weekday Lunch: Spinach Strata – I've stated before that my ideal weekday lunch is seasonal, nutritious, and filling.
First of the Season Rhubarb Tarts – I learned last year that I don't have the tastebuds or palate to eat rhubarb as a main part of a savory dish, like in pasta or soup.
Asparagus Pizza at Home – I could eat pizza four days a week and would still excitedly say 'yes' if someone suggested grabbing a pizza on the fifth day.
The Cabbage that Resembled a Brussels Sprout – This cabbage was truly massive.
It's challenging to create a recipe when you're faced with both ingredient and time restrictions.
I've taken to eating radishes as the French do: whole, served with one ramekin of whipped butter and another of chunky sea salt.
Make this as soon as you can! – I wanted to share this recipe as soon as possible, before it's too late to make it!
Rhubarb Tagliatelle – Rhubarb never overstays its welcome at the farmers market: it shows up, people flock around the bins, and then it's gone.
Cooking it Fresh: Fiddleheads – Last year, we cooked our fiddleheads in a delicious stir fry.
Ouch, those nettles sting! – While we were in Portland, exploring the farmers market, we couldn't help but notice how many farmers' stands featured stinging nettles.
Cooking it Fresh: Asparagus – As I wrote yesterday, our kitchen turned green last weekend.
Turning Chives into Ramps – Saturday's dinner took an unexpected turn.
Cooking it Fresh: Spring Parsnips – March’s weather is wacky.
I love parsnips, especially when paired with carrots.
Another Spring Treat – Fiddleheads are the unfurled fronds of an ostrich fern, their name derived from their close resemblance to the musical instrument.
‘The Best Strawberry Shortcakes’ – Edible Communities is a network of local food magazines.
A Simple Rhubarb Puree – As the farmers' markets continue their spring time unveiling, you can now find rhubarb at many of the stands.
Jumping on the Ramp Bandwagon – Until moving to Brooklyn, I was unaware of the relative insanity that surrounds the start of ramp season.