The Inquisitive Palate

I always relish going to farmers’ markets because I have the chance to bring home the very freshest produce available. Some markets in this region have been around for many years such as the Leesport Farmers Market in my home county of Berks and the Reading Terminal Market in Philadelphia. A wide variety of goods are offered for sale at them including produce from regional farmers. 

Other markets such as the Phoenixville Farmers Market in Chester County and the Macungie Farmers Market in Berks County, however, open just once a week during an extended growing period, usually June through November, and provide a unique opportunity for local farmers and producers to sell directly to the consumer - that’s you and me. The produce is often picked within a day of coming to market - keeping it fresh and flavorful. The meat and poultry are from nearby farms. And, the cheeses, wines, baked goods and candies offered for sale incorporate regionally grown foods or are handmade locally, or both. I often feel that I gain a real sense of what is happening, foodwise, in an area by going to one of these markets.

In winter, however, I retreat to the supermarkets and wait, impatiently, until June or so, to be able to purchase nearly-neighbor grown fruits and vegetables, once again.

Can you imagine, then, how interested I was to learn about a market being held on a farm in the township just next to mine this April? Last Saturday I went to Woodsong Hollow Farm in Pike Township where about half a dozen local farmers and vendors including one of the farm’s proprietors, Nitya Akeroyd, were gathered to sell their produce and other good foods. I was able to purchase locally-grown and just-harvested asparagus, rhubarb and salad greens as well as sustainably farmed lamb, chicken parts, fresh goats’ milk chevre and baked goods.

Once done shopping at the farm, I still had a busy Saturday ahead of me so I wanted some easy familiar recipes for both asparagus and rhubarb when I was ready to cook.

For the rhubarb, I chose two sauces, one a custard sauce and the other is a sauce from the fruit itself (well, turns out rhubarb is actually a vegetable but that’s for another time.) Separately, one sauce is too sweet, the other, too tart. Together, they make something special. The agave sweetener is excellent with the rhubarb and it’s low glycemic for people who pay attention to this.

With the asparagus, I simply used a slice of bacon to flavor a stir fry. For vegetarians, some roasted salted pistachio nuts and some pistachio oil would make a nice flavor combination, too. 

Good food is a coming! If you are interested in going to a market at Nitya’s farm, the next one, and last for the season, is scheduled for Saturday, May 17th. Please contact her if interested in attending for directions, time, etc. If not, June is not far away…

Egg Custard Sauce

1 1/2 cups half and half

6 large egg yolks*

1/3 cup sugar

1. In a bowl, whisk or beat together sugar and egg yolks until creamy.

2. In a heavy sauce pan, heat half and half over medium low heat until it simmers gently. 

3. Gradually mix half and half into egg yolk mixture, then return mixture to same sauce pan.

4. Heat sauce over low heat until it thickens, about six minutes, being careful not to reach a simmer. Remove from heat stirring occasionally to release heat until sauce is room temperature. Cover and chill.

*I use leftover egg whites to give more lift to an omelet and to make angel food cake.

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Rhubarb Sauce

1 lb. fresh rhubarb stalks, rinsed and sliced in 1 inch pieces

4 tablespoons plus 1 teaspoon packed brown sugar or 3 tablespoons agave sweetener

1. Place rhubarb and two tablespoons of water in a heavy pot over low heat. Cover and cook until rhubarb begins to break down, approximately five minutes.

2. Stir in sugar or sweetener. Continue to heat until rhubarb has the consistency of sauce, approximately two minutes more.  May be served immediately or cooled and served.

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Sauteed Asparagus

1 bunch asparagus (approximately 1 lb.) snapped, or cut, if not available* 

1 tablespoon olive oil

and,  

1 strip bacon, or,

1 tablespoon pistachio oil

1/4 cup shelled salted pistachio nuts

1. In a heavy pan or wok, heat bacon over medium heat until it gives up its fat. Remove bacon from pan and all but one tablespoon of fat. Save bacon for another use. Add 1 tablespoon olive oil to pan and raise heat to medium high. Or, if not using bacon, add olive oil and pistachio oil to pan and warm over medium high heat until shimmering.

2. Place pistachio nuts in skillet over medium heat and stir frequently until nuts begin to brown, approximately 4 minutes. Remove from heat. Chop lightly.

2. When oil is shimmering, add asparagus to pan and saute until they begin to brown lightly. Add pistachio nuts if using. Serve immediately.  

**Why snapped and not cut? I asked. I was told by one of the farmers selling asparagus that the farmer must find the place on the stalk that is not woody before the stalk can be snapped. That way, the consumer only gets edible stalk.