This weekend, I went to visit my friend Jen in Madison Wisconsin. (Jen just moved there a few days ago to complete her residency in pediatrics). Madison truly has the most wonderful Saturday farmer's market I've ever seen. The market stretches all the way around the very large block containing the state capitol. It features a ridiculous variety of (mostly organic) produce. Jen and I became a little overwhelmed with the bounty. We bought several bags full and spent most of the rest of the long weekend cooking and eating!
Above we have our bounty: strawberries, organic raw milk goat's milk havarti cheese, totsoi, burdock, radishes, rainbow chard, nettles, arugula, lambsquarters, heirloom fingerling potatoes, scapes , jalapeno cheese curd, blue potatoes, cut flowers, red spring onions, black turnip, dill, peas, oyster mushrooms, asparagus! And, believe it or not, we cooked the vast majority of it in the next several days!
Jen very carefully holds the stingy nettles. When you saute them the sting goes away, leaving a light tanginess and bready consistency. We sauteed them with arugula, chard, scape, taragon vinegar and olive oil. While this was a delightful pairing, I think in the future I might make a dish in which nettles were the star.
I'm holding lambsquarters (left) and totsoi (right). Lambsquarters are a delightfuly spicy weed with an exceedingly bready texture. Totsoi is kind of like what would have happend if arugula and bok choy had a child.
Here we have a salad of spinach, arugula, totsoi, lambsquarters, burdock, scape, dill, and radish...dressed with a tarragon, garlic, sesame oil vinaigrette. The salad was accompanied by eggs scrambled with jalapeno cheddar (both local and organic of course).