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Simple Art of Cooking
Visit Farm Stand. Get Creative.
Silvia Lehrer
Spring arrives with forsythia and daffodils, farm stands and farmers' markets. It is a season of fits and starts. One day, a basket of peas, baby spinach or perhaps asparagus will show up. These edible spring highlights and much more will be available at our local farmers markets opening this weekend.
All 15 vendors at the Sag Harbor Farmers Market, opening May 23, 9 a.m. to 1 p.m. will return, with the addition of Roman Roth, of Wolffer Estate Vineyard, featuring his Grapes of Roth, and Quail Hill Farms of Amagansett. New this year is The Community Farmers Market, opening May 22, from 3 to 7 p.m. at the Hayground School at Butter and Mitchell Lanes in Bridgehampton. Some of the local vendors will include Open-Minded Organics, Montauk's Simply Fresh Seafood and the Seafood Shop in Wainscott, Wolffer Estate and Paumanok Vineyards, Martine with her home-baked goods, Art Ludlow's Mecox Dairy and more. An educational component was added for students at the school to grow and sell their vegetables at the market.
Elsie Collins, coordinator and founder of the Westhampton Beach Farmers Market on Mill Road, next to the Historical Society, will operate every Saturday from June 13 to November 21. Thirty-four vendors will include the North Fork's Sang Lee Farms and Catapano Goat Cheese, along with Eastport Fish and Flowers by Diana Fry of Eastport.
"Everything in early spring is baby fresh and tender, so tender from the plastic hoop house that we can almost eat them raw," said Betty Lacina of Under the Willow.
GRILLED BABY CLAMS
A bunch of baby clams were thrown on the grill while sipping drinks at a summer barbecue, and then we just picked them off the grill to enjoy.
Serves 4-6
Salsa for dipping, optional
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
2 tablespoons chopped cilantro
1/4 teaspoon jalapeno, seeded and finely chopped
For the shellfish
3 dozen little necks, scrubbed clean
1. Blend salsa ingredients in a bowl and stir to mix. Can be prepared ahead and refrigerated covered.
2. Lightly brush or spray grill rack with oil and prepare your grill. Place clams directly on the grill or place them on a grill rack. Clams will roast in their own juices, popping open when ready to eat, after 4 to 8 minutes, depending upon their size.
3. When clams are ready, transfer to a serving platter, discarding any that do not open. To eat, unhinge the top shell and slurp out the meat or drizzle first with a bit of salsa, if desired.
ASPARAGUS AND SHITAKE MUSHROOM SAUTÉ
Serves 4
3 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1/2 pound shitake mushrooms, stems remove and thinly sliced
Coarse (kosher) salt and freshly ground pepper
1/2 pound asparagus, trimmed and cut into 1-inch lengths on the diagonal
3-4 tablespoons heavy cream
2 teaspoons torn fresh tarragon leaves
1. Heat 2 tablespoons oil in a skillet and add the shallots. Sauté about 3 minutes until translucent then add the mushrooms. Toss mushrooms with the shallots and sauté for 3-4 minutes until they start to soften a bit. Push mushrooms to the side of the pan and add the remaining tablespoon of oil. Toss asparagus in the pan with the mushrooms, and add salt and pepper, to taste, and 1/3 cup water. Cook, covered, over medium heat for 2-3 minutes until liquid in pan is absorbed.
2. Add cream and tarragon to the vegetables and stir to mix. Salt and pepper to taste and cook uncovered for 3-4 minutes longer, or until asparagus is al dente, or firm to the bite. Serve warm.
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