Last Bite

Short Stack

BY AUDREY BARRON

As we come out of hibernation, the new season gives us the beautiful bounty of spring greens. Take arugula, also known as rocket lettuce: It lends a refreshing peppery twist to any dish. Meanwhile, your body benefits from its ample minerals such as iron, as well as vitamin C, K and A, which help to boost the immune system during the changing of seasons.

Arugula stars in this layered tart, which is as fun to prepare as it is to eat. It’s a perfect entertaining dish to dazzle your guests. No heat is used for this “living” tart, so the flavors spring off the plate, creating a delight for the senses.

Recipe by Audrey Barron Yields 3 tarts

For the marinated shiitakes: ¼ cup olive oil 1 tablespoon balsamic vinegar 1 teaspoon local, organic maple syrup Pinch sea salt ½ cup thinly sliced shiitake mushroom caps

For the cashew filling: 1 cup cashews 3 tablespoons water Juice of ½ lemon 1 garlic clove, minced 1 teaspoon shallot, minced 1 teaspoon white or yellow miso ½ teaspoon white pepper

For the crust: 2 cups almonds (soaked 6 to 8 hours, then drained) ¼ cup ground flax seeds ½ teaspoon dried oregano Pinch of sea salt Pinch of pepper 1 tablespoon water

For the tart layers:

½ cup sun-dried tomatoes, soaked 4 hours and sliced thin 1 cup arugula, chopped and lightly dressed with olive oil 1. Whisk olive oil, balsamic vinegar, maple syrup and sea salt in a bowl, then add shiitakes. Set aside to marinate.

2. Make the cashew filling by blending cashews, water and lemon juice until smooth. Add garlic, shallot, miso and white pepper, and blend until combined. Set aside.

3. Make the crust by adding almonds, flax seeds, oregano, salt, pepper and water to a food processor. Process until mixture is finely ground and feels like coarse dough. Add more water as needed to help crust stick together. Set aside.

4. Add half of the shiitakes and sun-dried tomatoes to the cashew filling and gently mix. 5. To assemble the tarts, place three 3-inch baking rings or cookie cutters on plates and add ⅓ of the almond crust mixture to each. Pressing with your fingers, pack the crust into the molds, creating an even surface for the filling. 6. Place ¼ cup of the cashew-shiitake filling in each crust, smoothing out the surface. Top with a thin layer of arugula, then a tablespoon of the reserved shiitakes and sun-dried tomatoes. Garnish with a bit more arugula. 7. Carefully remove the rings or cookie cutters from the plate and serve.

Audrey Barron is an Indianapolis raw food chef and owner of Be Bliss Healing Therapies, providing holistic healing services and education. BeOfBliss.com

farmers’ market directory

38th and Meridian Farmers’ Market

Thursdays, 4–6:30pm May through October 3808 N. Meridian St., Indianapolis

Broad Ripple Farmers’ Market

Saturdays, 8-noon, May though Nov. 19 Located behind Broad Ripple High School broadripplefarmersmarket.com

Carmel Famers’ Market on Center Green

Saturdays, 8-11:30am, through March 17 Saturdays, 8-11:30am, May 19 through Oct. 6 5 Center Green, Carmel carmelfarmersmarket.com

Community Farmers’ Market of Owen County

Saturdays, May 5-Oct. 20 Courthouse Square, Spencer farmersmarketowencounty.com

Cumberland Farmers’ Market

Saturdays, 8am–noon, May 1-Oct. 31 11501 E. Washington St., Cumberland town.cumberland.in.us

Danville Chamber of Commerce Farmers’ Market

Saturdays, 8am–noon, May Danville Courthouse Square danville-chamber.org

Green Market at Traders Point Creamery

Saturdays, 9am-noon, November through April; Fridays, 4pm-8pm, May through Oct. 9101 Moore Road, Zionsville tpforganics.com

Indy Winter Farmers’ Market

Saturdays, 9am-noon, November 12th through April (Closed Dec. 24th & 31st) The City Market, 222 E. Market St., Indianapolis indywinterfarmersmarket.org

Bloomingfoods East Market

Wednesday and Saturday mornings, all year round for any growers to show up bloomingfoods.coop

Bloomington Community Farmers’ Market

Saturdays, 8-1pm, April 6- November Located in the parking lot of the Showers building on Morton St. bloomington.in.gov/farmersmarket

Bloomington Winter Farmers’ Market

Saturdays, 9am-noon, through March 31 Harmony School, 2nd & Woodlawn (909 E. 2nd St.), Bloomington localgrowers.org/wintermarket

Farmers’ Market at City Market

Wednesdays, 10am–1pm, through March 17 Wednesdays, 9:30am-1:30pm, May through Oct. indycm.com

The Fishers Farmers Market

Saturdays, 8am-noon, May 25-Sept. 28 In front of Fishers Train Station 11601 Municipal Drive, Fishers

Greenwood Farmers’ Market

Saturdays, 8am–noon, April 27-Oct.31 310 S. Meridian St., Greenwood For info, search Greenwood Farmers’ Market on Facebook

Harvest Market at the Fairgrounds

Saturdays, 8am–noon, May-October 620 N. Apple St., Greenfield hancockharvestcouncil.com

Geist Farmers’ Market

Thursdays, 2:30pm-6:30pm, May-Sept. 8115 Oaklandon Rd., Indianapolis geistfarmersmarket.com

Stadium Village Farmers’ Market

Tuesdays, 4–7pm, beginning May 16 801 S. Meridian St., Indianapolis stadiumvillagefarmersmarket.com

Binford Farmers’ Market

Saturday, 9am-noon, beginning April 6 62nd and Binford Blvd., Indianapolis binfordfarmersmarket.com

in Season

What to eat Arugula • Asparagus • Beets • Broccoli • Cabbage Cauliflower • Collards • Green Peas • Carrots • Chard • Fava beans • Garlic • Lettuce • Wild Mushrooms • Parsley • Parsnips Radishes • Rhubarb • Spinach • Strawberries • Turnips What to plant Bell Peppers • Brussels Sprouts • Cucumbers Eggplant • Hot Peppers • Snap Beans • Summer Squash Sweet Corn • Sweet Peppers • Tomatoes