As I teach a lot of kid’s classes, I work a lot of weekends, and rarely get to the Saturday Farmer’s Market, something I sorely miss. There is a hopeful expectancy among the farmers and producers, as well as among the shoppers: what will I find today?? This past weekend I was able to go. Our NW Spring has been cold so far, cold and rainy, but my sister and I caught the market an hour or so before any rain. Yay! Saturday evening I’d be making dinner for my Mother-in-law’s birthday, or as we generally refer to it, Spring. We celebrate Spring and she gets presents! Shopping the market for dinner was my goal.
With the cool temperatures, some greens are filling stalls and the storage veggies are still in supply, but options are meager. I came home with Loki salmon, Foraged & Found wood sorrel, Nash’s chioggia beets, knotted rolls from Tall Grass, and some beautiful Glendale Shepherd aged sheep’s milk cheese. With potatoes on hand and chives snipped from my patch, we managed to have a lovely meal, complete with an einkorn-crusted rhubarb & cream tart!
For me, Spring should taste like light and vigor and growth and the wood sorrel is that in abundance! Complete with a lemony-zing, this little green is a powerhouse of flavor. Due to its high levels of oxalic acid you shouldn’t consume too much in one sitting but the flavor is there so you don’t have to. Since I was starting a new class series the next day, I took the opportunity to run through 2 of the recipes, adding those to our menu. Potage Parmentier, leek & potato soup, with its light taste, easy texture & mouthfeel, is another perfect addition to a Spring menu. The bright green and slight onion of the snipped chives adds an additional bit of interest. Though rich, the classic Pommes Dauphinois, with thinly sliced red potatoes and only a touch of the Glendale cheese, was delicate and gently flavored. The richness countered that bright acidity of the wood sorrel. Beets and potatoes are two of the over-wintered storage vegetables that I don’t grow weary of!
The springiest of all flavors, however, has to be rhubarb. This vegetable as fruit is strange. I still wonder how the first human was brave enough to try the stalk after those trying the leaves grew very ill. In our western Washington climate, this is our first choice of a truly local fruit. I made a light einkorn tart dough and pre-baked it for 10 minutes to set the bottom. I then filled the crust with chopped rhubarb, macerated with white & brown sugars, adding a combination of cream and beaten egg to fill into around the tangy fruit. The picture doesn’t do the flavor justice but this solo rhubarb was very good.
Teaching cooking & baking classes has many advantages: better hours, more menu variety, a sense of empowerment for those learning. I love my job. A downside for me, however, is that while I get to focus on a variety of menu items, I cook & bake for classes rather than just for me. Having dinners such as this one, our yearly celebration of Spring, gives me opportunity to think outside and away from the cooking class box. Cooking foods for my eaters: what can I do with her salmon this year? Should I do rhubarb with strawberries for dessert? Nope, I’m only going to use rhubarb: strawberry-rhubarb would be for him. This gratin is for my class but it’ll be perfect!
Our bodies need food for fuel, but making food is best when it’s for others. Sharing that food as a meal, cook included with this community of eaters, makes it all worthwhile.