If I had to buy just one cookbook for seasonal eating from farmers’ markets, it would be Chez Panisse Vegetables by Alice Waters.
Many of you already know about Alice Waters, but for those who don’t, she is credited as one of the founders of the modern era of fresh, seasonal eating, pioneered at Chez Panisse, her
Over the past few weeks, Butler Green Farms has had small carrots and spring onions for sale at the Bainbridge Island Farmers’ Market. I looked up “C” and “O” in my copy of Chez Panisse vegetables and made these tasty little side dishes to go with grilled halibut. I’m adapting them here so you can enjoy them while they’re still in season:
MOROCCAN CARROT SALAD (adapted from Alice Waters, Chez Panisse Vegetables)
1 bunch baby carrots
1. Peel baby carrots, leaving ¼ inch of stem attached (just for the appearance – take it off if you want)
2. Cut carrots in half lengthwise and boil in salted water with the crushed clove of garlic until just tender (about 3-5 minutes)
3. Toss with cumin, paprika, salt, cinnamon, and cayenne.
4. Toss again with lemon juice, olive oil, and parsley.
5. Let sit for 1hr, then serve.
PICKLED SPRING ONIONS (adapted from Alice Waters, Chez Panisse Vegetables)
Bunch spring onions
1. Put all the ingredients together in a saucepan. Cover and bring to a boil over medium heat, then lower the heat and simmer, covered, until the onions are tender (until you can easily pierce them through with a knife) (5-8 minutes).
2. Let cool in their own liquid.
3. Drain and serve, either at room temperature when cooled or after refrigerating.
Enjoy, and keep buying your food from our local farms!