In Roman mythology, the goddess of fertility is called Maiesta and so we get the month of May and one of the more prodigious months of the early produce season. A trip to last weekend's farmer's market produced some seriously inspiring, colorful results. Fresh from the ground, we walked away with 4 bags full of bouncing beauties. Here are our favorite picks to grab, dish up and enjoy.
Artichokes. If my kids will eat them, you better believe these don't last in this household. Steam them until fork tender then cut in half, brush with melted butter and grill them cut side down for about 6 minutes. Mix some mayo with fresh lemon juice and a dash of cayenne pepper and let your teeth do the rest.
Apricots. There's an Arabic saying - 'fil mish mish' - which translates to 'in the season of the apricot' - meaning, it's highly doubtful. Why? Because the apricot growing season is so short, about 2 months. They're always the first item to sell out at the produce stands. We grabbed as many as we could get our hands on, figuring these will do well on the green market.
Asparagus. Thin or thick stalks, they're all good. Just make sure the tips are nice and tight and snap off the tougher ends where they naturally break. Brush with a little olive oil and douse with lemon and stick them on the grill or roast in the oven for just a few minutes. They're best when they still have some crunch.
Beets. I'm not sure where beets got their bad reputation but if all you've ever had is the bland canned variety, it's time to come out from the bomb shelter. Grab a bunch of these jewels, give them a good thorough soak and scrub with Eat Cleaner, then peel and dice into 1/2" cubes. Rub with a little olive oil, balsamic vinegar and some sea salt. Roast in the oven until fork tender and top with goat cheese, toasted pine nuts and a dusting of fresh thyme. You'll never be the same.
Cherries. Yes, they put a smile on all of our faces. Is there a more evocative or sweeter fruit anywhere? Eat them by the bowlful but just like the allegory to life, watch out for the pits.
Fava Beans. Don't let the 'with a nice Chianti' line hang you up on these. Fresh fava beans are a true treat, not to mention they were a huge part of my childhood as our national food staple in Egypt. Coax the beans out of their thick shell with the tip of a small knife, saute them briefly and toss them with fettuccine or pappardelle, a healthy grating of fresh Parmigiano and a little truffle oil (or olive oil). Top with some freshly cracked pepper and a handful of finely chopped flat parsley.
Leeks. The subtle, distinguished flavor will instantly make you feel smarter and more refined. If you're not feeling that, it's still the perfect addition to a saute or a cold soup, a welcome change for the warm months ahead. We like them in our omelettes, cooked with tomatoes and folded into the eggs, topped with gruyere. Magnifique!
Strawberries. Now is the time to enjoy these gorgeous berries in season. You may have your favorite recipe for them - topped with whipped cream or sliced into a tart - but in our house, they never make it that far. Clean 'em, cut the stems off and eat 'em.
