Friday, April 8, 2011

Spring Season Recipes for asparagus, celeriac, cauli and peas...

It's our second week with Sage Mountain Farm and I'm loving it. Phil, pictured here, makes the drive from Temecula. The traffic is awful but he's still smiling. Crops are coming in. Soil is warming...

Phil tells us the news - what the weather is doing and how things are going at the farm. The weather's been so crazy. Cold and frost have caused some damage. Farmers' markets make long, long days, in part because of Sage Mountain's rural location. It's all good tho. The work is rewarding. What Sage Mountain would love is a restaurant account or two Downtown/Eastside, delivering Fridays.

Elf? Local? Forage? Palate? Corina and Jane at Canele! Please check out Sage Mountain Farm!

Graham and I help Phil unload the veggies while he tells us a story about how NOT to erect a hoop house. He's funny.

It's a good week. Here's the scoop re the week's bounty:

From Sage Mountain Farm: Red Fire lettuce, golden beets, baby heirloom leeks, green scallions, tuscan kale, Chantennay carrots, broccoli leaves, Italian heirloom green garlic

From Underwood Family Farms: Romaine lettuce, celery root, asparagus, sugar snap peas, cauliflower, mizuna, purple carrots, blood oranges

From Rancho Santa Cecilia: grapefruits, Golden Nugget mandarins

From Silver Lake Farms: arugula and radish microgreens

This week's recipes comes from my dear, dear friend Sherry, who found them in a book. Sherry? What was the book?

She says: This vinaigrette is delicious with fennel, beets and carrots or on a citrus or avocado salad.

Blood Orange Vinaigrette

1 tsp finely grated orange zest
1/4 c fresh orange juice
2 tsp white wine or balsamic vinegar
Salt + Pepper
3 Tablespoons light olive or sunflower oil
1 Tablespoon extra virgin olive oil

Combine orange juice + zest, vinegar and 1/8 tsp salt - let stand for 15 min. Whisk in the oils and season w/ a little pepper.

This is an exceptional recipe but you do need a few spices which are available at the Spice Station.

Curried Cauliflower & Peas

1/4 C vegetable oil
1/2 tsp toasted ground cumin
1/4 tsp asafetida
1/4 C peeled + diced ginger
4 tsp toasted ground coriander
1 tsp cayenne
1 tsp turmeric
1 onion, thinly sliced
1 large cauliflower, cut into bite-sized pieces w/stems
1/2 lb sugar snap peas, strings removed
2 tsp ground amchoor (green mango) powder
1 tsp garam masala

In wide pot, heat the oil over medium-high heat. Add cumin and asafetida and cook for 3o seconds, stirring constantly. Add the ginger, coriander, chile, and turmeric and cook for 30 seconds more. Add onion, lower the heat, and cook until soft, stirring occasionally about 4 minutes. Add the cauliflower and 1 1/2 tsp salt. Mix everything together, then pour in 1/2 c water, cover the pot, and simmer until the vegetables are tender, about 10 minutes. Add the peas and cook for a few minutes more, until they're bright green. Add the amchoor powder and garam masala, stir together, taste for salt and serve over steamed rice.



PS. Hello Shelley!!


  1. Lee here. Last Friday (4/8), a fellow I'd never met (and whose name I do not know) was leaving with his SLF haul, declaring that his girlfriend makes a blood orange and olive oil cake. I encouraged him to post the recipe. It seems he hasn't. Doesn't that sound swoony? Did anyone else hear this? Does anyone know who he is? (Or maybe better, who his girlfriend is?!) Or does anyone else have such a recipe? While waiting for a reply, I'll get to googling ... Thanks.

  2. Okay. I found one at the New York Times website: