Spring!
My mother shared her birthday week with Mother’s Day. Although she passed a few years ago, the first week of May lives on in my memory as “her week” and I always associate a few special spring foods with this time of year.
When I was growing up it seemed like everyone had a rhubarb patch in their yard. There was always a jar of my mother’s rhubarb sauce in the refrigerator and often some type of sugary rhubarb cake or bar on the counter. Over the years, I’ve refined her recipes a bit, but I still crave rhubarb in the spring and I’m happy to see it back at the market.
To make a simple rhubarb sauce, cover 4-6 stalks of rhubarb cut in 1/2 inch widths with water, bring to a boil and cook until tender. Mix in until dissolved, 1 envelope of plain gelatin and a 10 oz. jar of fruit juice sweetened preserves, strawberry or other flavor of choice. Refrigerate and serve over plain Greek yogurt, with pound cake and whipped cream, or as a condiment (think cranberry sauce). This rhubarb custard tart is also a favorite.
To roast rhubarb, rinse, dry and chop stocks into 1/2 inch pieces and place on an oiled baking sheet. Drizzle with FarmEats NY maple syrup and roast in a 450 degree oven, tossing occasionally, until desired tenderness, about 5 minutes. When cooled, roasted rhubarb is a wonderful addition to a salad of market greens with Jones Farm goat cheese (at Cooperstown tent), lightly dressed with Kontoulis olive oil and balsamic vinegar and sprinkled with toasted chopped nuts if desired.
One important thing to know about rhubarb is the leaves must be removed before cooking and should never be eaten, raw or cooked, as they contain oxalic acid which makes them toxic. So as much as you hear me singing the praises of greens, DON’T go adding any of those rhubarb greens to a salad, stir-fry or green smoothie!
Were you early enough for the ramps last week? An ethnic spring savory bread is also part of my Croatian heritage. Somewhat similar to Neapolitan baba rustico, prisnats is a perfect way to use wild ramps when they make their brief appearance. Not to worry, scallions also work just fine here too, along with market bacon, ham and eggs.
Visit Mangalitsa, R&M Farm and Madura for these ingredients.
Do you still need to finish some Mother’s Day shopping? Plenty of options here. Some suggestions...
Custom greeting cards and hand embroidered gifts from Meredith Siegel of Mermade. She began her career as an actress but her most favorite role has been as a mother. She grew up inspired by the work of her mother who was a painter, masterful knitter and embroiderer, and who always encouraged her to see the flowers.
Make chopping onions and shallots a much more pleasant experience for Mom. Buy her a handmade mezzaluna from American Bow Knife, also here this Sunday.
I love watching the maternal interactions between many of our vendors and their children who help them out at the market. Jody’s Kitchen’s daughter Cecily often assists in the kitchen and the tent. This week they have pre-boxed gift sets of their flavored salts.
If you’re responsible for dinner Sunday, how about Escargot Voyageur chef Thierry’s popular weekly special... just reheat and eat! This week’s menu includes ratatouille, beef bourguignon and fruit tarts. Almost as simple and just as tasty is fresh artisanal La Trafila pasta. Each week they bring a revolving menu of filled and unfilled pastas, jarred sauces and cannoli or tiramisu for desert. Only a few minutes in boiling water, then warm in the sauce, and their gnocchi is magnifico!
We are so happy to bring you fresh cut local flowers this Sunday. Native plant enthusiast and seed saver, Kaite Tolson, the brainchild behind Seeds-on-Hudson, is now adding flower farmer to her list of talents. She will be bringing bunches and bouquets of her gorgeous spring bulbs farmed right here in Hastings.
Music returns this week with the ever popular Milton. ‘Sure sounds like the place to be on Sunday!
