How to Fix a Leek and Other Food From Your Farmers Market

And when the produce is as fresh as can be, a fast dinner is just a few steps away from finished. The beauty of peak season fruits and vegetables is how perfectly they come together for fast, effortless dinners. Grill a protein, whir together a dressing, and toss with greens and fruit for a simple salad. Prefer something more hearty? Opt for a whole-grain burrito bowl, complete with fresh salsa, peppers, black beans, and a handful of lightly-dressed greens.

Put your summer market haul to delicious use with these easy dinners ready in 30 minutes or less. First up, petite sirloin filets are healthfully lean, and they're also surprisingly full-flavored and meltingly tender—making them an ideal choice for this easy steak salad. In this recipe, traditional Italian pesto takes a detour through the continent of Asia, swapping in peanuts for pine nuts, toasted sesame oil for olive oil, and miso and fish sauce for Parmesan.

Look for sustainable yellowfin tuna caught off the U. Look for rice paper wrappers on the Asian foods aisle of the grocery store; if you can't find them, turn the rolls into lettuce wraps. Use pineapple preserves as a glaze for pork, add to a grilled jam and cheese sandwich, or dollop over coconut ice cream.

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This dish is a fresh, tasty twist on shrimp and grits. We love the richness that a little ground lamb offers, but you can use all beef or even ground turkey instead. Try the citrus-spiked salsa as a dip with tortilla chips or a topper for blackened fish, steak, or chicken; or tuck some into fish or shrimp tacos, combine it with black beans for a quesadilla filling, stuff a hefty spoonful into an omelet or frittata, or toss a generous amount with quinoa for a hearty main-dish salad.

You want a pleasant, chewy texture. It's all part of the fun of eating noodles. Because the oil picks up the flavors of the garlic and thyme, a milder, less expensive oil works best. Using ripe, juicy peaches, it's the perfect sweet-salty side dish for any number of grilled or smoked proteins. This is a fresh, summery take on lasagna. We call for seeding one-third of the tomatoes to get just the right amount of juciness. Mahimahi has a sturdy, dense texture that holds up to the marinade more delicate fish like snapper or tilapia would cure in the the lime juice.

If using a lighter fish, skip the marinade and squeeze lime wedge over the fish after cooking instead. This zucchini pie recipe is a fresh riff on spaghetti pie, where zoodles stand in for spaghetti and sweet grape tomatoes replace pasta sauce. For a special brunch treat, top wedges with a sliver of cold-smoked salmon and a dill sprig. This deconstructed take on a cheeseburger puts some of the season's best and most abundant produce in the spotlight with a simple, dilly tomato cucumber salad. Whip it up for an easy weeknight dinner—we cook the patties in a skillet but you could also char them on the grill.

Zucchini's mild flavor concentrates into something much richer when you cook it until most of its liquid evaporates. The next time you need a dessert for a crowd—backyard barbecue, picnic, block party—think slab pie. You'll need to roll the dough out so that it's very thin; to make this easier, you can roll it out on parchment paper and place the whole thing, including the paper, in the pan.

If watermelon wedges are a mainstay at your summer cookouts, try dicing for this instant, gorgeous salad. The sweetness of the fruit pairs beautifully with the smoky rotisserie chicken and fresh mint to create a summertime staple that will keep the family asking for seconds. Bourbon imparts oaky richness to honeyed peaches. Cut leeks into 2-inch lengths, then slice lengthwise into very thin strips chiffonade.

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Rub salmon with remaining 1 Tbsp. Stir fresh tarragon into leeks; place salmon pieces on top. Cover and simmer until salmon is pink inside, about minutes.

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Leeks, Allium ampeloprasum Leek Group , are members of the Amaryllidaceae family, related to onions and garlic. They have plenty of kaempferol, which protects blood vessel linings. Another way leeks protect blood vessels is with their high concentrations of polyphenols garlic and onions have more, but leeks are still up there. They also contain compounds which convert to allicin after the leek is cut or crushed; allicin reduces cholesterol formation how about some leeks in that omelet? Leeks also provide the important vitamins pyridoxine, niacin, riboflavin, thiamin, and vitamins A, C, and E.

Their good fiber content makes them helpful for weight loss. Ancient Greeks and Romans ate leeks to benefit the throat and make the voice stronger, and the Romans introduced them into many of the colder areas of their empire. The leek is the national symbol of Wales ; according to some sources this is because of their use in a battle against Saxon invaders in , but sources I find more credible trace the presence and importance of leeks in Wales into far earlier times. Excerpt from the Market Newsletter originally published on 14 Sept.

View the full newsletter for all the photos and links. In the belly The eggplant, also called an aubergine, belongs to the nightshade family, along with tomatoes, potatoes, and peppers. Like tomatoes, it is really a fruit. When immature it contains toxins that can cause illness but it grows out of it.

People with arthritis and related issues should consider avoiding eggplant and its relatives, because the solanine they contain can be a problem for them. Eggplant is full of bioflavinoids, and the skin of the purple varieties contains another kind of anti-oxidant, anthocyanins. It has some nice B-complex vitamins, but it is more known for its minerals, especially manganese, copper, iron and potassium. It is also a very low-calorie fruit and provides plenty of fiber. Eggplants probably originated in India or Southeast Asia, and was cultivated in China as early as the 5th century.

The Moors brought it to Spain in the 8th century, and the Italians were trading with the Arabs for it in the 13th century. In India it is called brinjal, Australians call it an eggfruit, and West Africans call it garden fruit. Some use it to treat scorpion bites or frostbite. In the kitchen I went looking for some nice leek recipes because they looked so pretty, and of course I immediately ran up against my collection of Welsh recipes.

So here are two traditional Welsh soups and a fairly modern chicken, just for variety.

• Sample of "How to Fix a Leek and Other Food from Your Farmers market" by Sandra Garson?
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Swp cennin a thatws leek and potato soup 3 leeks 1 lb. Peel and dice the potatoes. Place leeks and potatoes with 1 oz butter in a large saucepan. Cover and heat gently 5 min. Toss squash, carrot and fennel in a bowl with lemon, olive oil, dill and salt. Let sit and marinate for about 20 minutes. Serve topped with potatoes, shallots, shaved pecorino, a turn or two of freshly cracked black pepper and a gently dusting of fennel pollen. I like to keep the marriage of tastes to a minimum so picking out subtle flavors happens pleasantly and naturally.

But this morning was a little different. I have a couple of sacks of dried cherries that were a gift from one of my most favorite commercial clients, The Cherry Country. When she handed them too me the first thing that popped into my head was: The problem was, that I had about another month before asparagus started to nod their little green heads at the markets. Boy was it worth the wait.

That's just the beginning!

These little guys are delicate crisp and lemony and perfectly complimented the Royal Annies. I had intended only to toss in some caramelized shallots, shredded prosciutto and crumbled ricotta salata to complete the dish, then, I remembered that I had a tiny tub of untouched fennel pollen sitting patiently in my spice drawer.

Would adding fennel pollen be over the top? The cherries were already a departure from my usual methods. They were on the verge of being one ingredient too many. My gut clenched up and I hesitated. Fennel Pollen can be difficult to find. If you live in Portland, Foster and Dobbs offers it. Otherwise, there are a few online resources. Fennel Pollen adds a hint of delicate anise to the finish of a dish.

You may not notice it at first, but it will linger on your palate as the other flavors start to fade. One shallot, thinly sliced. I am always more than happy to pay for good food and good service and take no issue with paying exorbitant prices for wine, as I know that is how restaurants stay afloat. But, sometimes, a place just leaves me wondering why.

Why, when the menu is almost exclusively vegetarian are we paying so much for a screw top wine? We had been to this restaurant before. Renovation and expansion has led to fine dining prices and overly salted pan-fried trout. Mushrooms were salty, too. As was my really expensive roasted chicken with three tiny potatoes.

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Maybe they were having an off night in the kitchen. This is all is about to lead me to my current rant about how, I feel, farm-sourced foods in Portland are only affordable to the elitist. I want to and do! I especially love the act of exchanging money for produce with a farmer whose still got soil under his fingernails. Those things are important, very important. No middle man, no market stand rent, just produce and the farmer. If you take issue with my cooking with veal, read my post on veal here. To reconstitute your dried mushrooms, place them in a small bowl.

Add very hot, but not boiling water and fill with enough water to allow the mushrooms to expand. Let sit for 30 minutes. Knead the dough in your bowl for a few minutes until the dough has a consistency that is soft without being sticky.

If your dough is sticky, add flour as needed. Lightly flour a surface and knead buckwheat dough for about 15 minutes. Cover with plastic wrap and let set for 30 minutes to allow the gluten to form. Toss in pea tendrils give a good stir or two, remove from heat and place mixture in a large bowl. Let cool for a bit then place the bowl in the fridge. This will help the ingredients to come together.