The Fairmount Neighborhood Farmers Market starts this Sunday June 1! You can look forward to whole pastured chickens and a selection of grass-fed lamb cuts from Fair Valley Farm, and Good Food Easy at Sweetwater Farm will have the following offerings:
Cabbage (Green, Red, Napa, & Savoy!)
Fava Beans (large and baby)
Fresh Herbs (cilantro, dill, oregano, sage, thyme) plus our own home-grown lemon grass!!
Garlic (baby stalks)
From Sweet Creek Foods:
Chili Dill Pickles
Bread 'N Butter Pickles
Blueberry, Strawberry, Blackberry, & Raspberry Fruit Spreads
From SLO Farm: Applesauce
Our own Polenta & Cornmeal!
Assorted from Camas Country Mill
With those baby fava beans, I can highly recommend trying them grilled whole, which we had last week for my husband's birthday dinner, along with crispy salmon and sorrel sauce. See you at the market!
Grilled Fava Beans
from Ignacio Mattos, published by food52
1 teaspoon fleur de sel 1 teaspoon ground chile pepper
1 teaspoon picked rosemary
3 to 4 cloves chopped garlic
1/4 cup extra-virgin olive oil, plus more to finish
2 tablespoons water
7 or 8 canned anchovies in oil, chopped finely
1 handful toasted bread crumbs (optional)
1. Mix first 7 ingredients together in a large bowl. Toss to coat the fava pods, then place them on the grill over medium-high heat.
2. Grill favas for several minutes, until charred, then flip them over and char the other side, cooking until the pods seem about to open. You can use a grill pan for this.
3. Remove pods from grill, return them to the mixing bowl, and squeeze the lemon over them. Toss the pods to coat. Check the seasoning, and add salt if necessary.
4. Add the anchovies to the bowl, mixing well.
5. Place the pods on a serving platter, drizzle to taste with olive oil, and sprinkle the bread crumbs on top, if using. Serve hot or at room temperature.