Edible Paradise

RECIPES:  Ginger Garlic Gai Lan, Mint Pistachio Pesto, Stewed Fava Beans, Sauté of Radishes and Fava Beans, Braised Chicken with Smokey China Rub and Del Real Dates

KT Farms is back at the markets now (Aptos, MPC, and Del Monte), and in addition to English peas, they have gai-lan and you choy, both vegetables of the brassicas family and a welcome relief from a winter of broccoli. I enjoy discovering new items at market items that I’m not familiar with in the kitchen and then spending time learning that vegetable. This is a great stall to do that, and the rewards are great once you have become comfortable with some of these brassicas and other Asian vegetables. Quick and easy cooking and deep flavors, coupled with a good-for-you nutrition profile.

One of the first harbingers of spring is fava beans. Yay! I am a big fan of favas, and since I am lazy, I tend to go for the medium to larger size beans since they are easier to shell (and more bean for the work). However, I couldn’t resist getting some of these smaller first of the season beans. Small though they are, the flavor is big. I shelled them and then stewed them gently in Belle Farms olive oil and then sprinkled them with finely shredded mint and marjoram and a little salt and pepper. For me, favas have a slightly cheesy flavor like Parmesan, and I tend to enjoy them simply prepared. I sometimes toss them into pasta with some ham or cook them until soft and them mash them up for topping bruschetta.

Another new arrival at this week’s market is basil! It can be found at Nagamine Nursery and KT Farms among others right now, and the smell is wonderful. There are also some great bunches of tender mint just in time for Derby Day. I created a great “pesto” with pistachios and almonds from F & J Minazzoli and some mint and garlic. Great for topping goat chops from Old Creek Ranch or tossing in pasta. This pesto is also good on the little zucchinis I found at Bar-D Ranch as well.

Pistachios always put me in mind of Middle-Eastern cuisine, which brings me to Del Real Dates. Dates are not just for springtime, and they go well with a lot of things. I have been playing with them in the kitchen, using them in a chicken braise, stuffing a chicken with spinach and dates and pistachios, as well as using them in a salad with arugula, and orange slices. They have a long history and are great to add a twist to savory dishes like meats and pilafs.

Last, but not least! Cherries! With the first week of May come the first cherries. I spoke with Fred and Joann Minazzoli about what hits when, and what kind of year we can expect. First in will be Burlats and Andy Gs, then the rest of the varieties will start to flow in. In a couple weeks will be the Royal Rainiers, followed the week after with Rainiers. Yes, I do like the pale cherries. I also like the Ferrovias.  Everyone seems to have a favorite, and we can see at least seventeen varieties at our market. And there should be plenty of them this year, too. Fred told me they had to thin the trees this year, something that almost never happens. The cherries may be a little smaller as a result, but the flavor will be fine.